There is a method to my madness. By that I mean I have a process for trying to maintain my goal of posting one new recipe every week. I start by finding a day I know I’ll want to stay at home, usually a bad weather day (you know the kind – where you’d just like to just stay in bed with a good book) and that’s when I do a test kitchen. That way I can play with 2-3 recipes and build up a queue from which to publish. And if I challenge myself to play with one new recipe a week after that I am assured of always staying ahead of the game. So you see, I do have a plan.
And normally I don’t take the most recent recipe I’ve played with and shoot it to the top of the publishing list. But I couldn’t help it with this one. This is one heck of a great appetizer and with graduation season coming up and all those parties I wanted to share this right away so you could make it if you so desire. I made this one yesterday and it was so good and so easy. I just know your party guests will be impressed.
So let’s talk bacon turkey ranch pinwheels…
Lesson Learned 1 – Make the wraps the day before: Substantively there is nothing difficult about this recipe. You basically mix all the ingredients together, layer the turkey on a large tortilla, slather the cream cheese mixture over the meat, roll it up, cut it into rounds and add the decorative tomato. Probably the most time consuming thing is getting the cream cheese to room temperature. So reduce your stress and make the pinwheels the day before. Whenever you make pinwheels you need to chill the rolled up tortilla before slicing anyway. So why not wrap the rolls tightly in plastic wrap and let them sit over night. I think the flavors will get even better acquainted that way. Then the next day all you do is slice them and add the tomato. It couldn’t be easier.
Lesson Learned 2 – Get store bought bacon pieces for extra added convenience: I’ve made pinwheels both by frying and chopping up bacon strips and by using bacon bits out of a bag. I can’t tell the difference. I know how hectic preparing for parties can be so do yourself a favor and use the bacon bits in the bag. It’s a great time saver.
I also recommend using about 1/2 half of a 3 oz. bag – but see what you think. If you think your cream cheese mixture doesn’t look like it has enough bacon, don’t be afraid to add more. And lastly, I recommend adding the bacon bits at the end and folding them in by hand versus using your hand mixer. That way the pieces won’t get broken up and they’ll stay nice and chunky, and that’s what you want.
Lesson Learned 3 – You don’t need a lot of spinach for this recipe: I’m recommending using what I call a small handful of spinach. You don’t want to overdo – and only use fresh spinach not frozen. I’ve been buying my spinach at our local farmers market and it’s fabulous. But keep in mind, fresh spinach can also have long stems. You want to remove those stems before mixing the spinach in with all of the other ingredients.
You can just add the spinach leaves to the bowl with your cream cheese and seasonings. The hand mixer will break it up during the mixing process. But start your hand mixer on low until some of the leaves start to break down. Otherwise you might have an unanticipated mess on your hands.
Lesson Learned 4 – I used shallots in this recipe but you can also use green onions: I find shallots give the filling a little more zing but if you don’t have them on hand finely mince the white parts of two scallions and that will work as well.
Lesson Learned 5 – This recipe makes 3 large tortilla wraps: You can use any kind of tortilla. I used a traditional one but you can use spinach tortillas or any specialty tortilla you like. Keep in mind you’ll need to gauge how much turkey you’ll need. When I got my turkey, I got large thin slices so I only needed two slices per tortilla. That amounted to a little over a half pound. If you’re using smaller slices you obviously will need more. Just make sure the turkey is sliced thin.
Lesson Learned 6 – Make sure you don’t spread your filling all the way to the edges of the tortilla: As you roll up the tortilla the filling will spread. If you don’t leave some room around the edges you’ll have a bunch of filling oozing out of the sides. Leave some room around the edges and you won’t waste any filling. And no matter what you do the ends of your tortilla will never be completely filled. So just cut them off when you begin slicing the rounds. They will have some filling in them, so if you want to taste test your creation, eating the scraps is the perfect way to do it.
Lesson Learned 7 – Working with the cherry tomatoes: I found the easiest way to attach the cherry tomatoes to the rounds is to first pierce them with your decorative pick and slide the tomato up the pick leaving about an inch of the pick exposed. Then insert that end of the pick into the tortilla. If you try to do this process by placing the tomato on top of the round and then piercing it you’ll probably flatten your rounds. It’s best to insert the tomato onto the pick first and then insert the pick into the round. Just a little tip to make assembly easier.
And that’s it. When I brought these to a get together someone said, “You always make such nice looking appetizers” and that’s great because remember, you eat with your eyes first. I guarantee your party guests will be impressed with how they look but more importantly their taste buds will be equally as delighted. Enjoy!
Bacon Turkey Ranch Pinwheels...
1 – 8 oz. package of cream cheese, softened
1 package ranch dressing mix
1 tsp. garlic powder
1/2 shallot, minced
1 small handful of fresh spinach, stems removed
3/4 pound of thinly sliced turkey
1/2 package (3 oz) of bacon bits
3 large tortillas
cherry tomatoes, one for each pinwheel
In a medium size bowl with a hand mixer combine cream cheese, ranch dressing mix, garlic powder, shallots, and spinach. Fold in the bacon bits by hand. Divide the mixture into three equal portions.
Layer each tortilla with turkey. Spread the cream cheese mixture over the turkey making sure to leave a 1/2 inch edge on all sides. Roll the tortillas tightly. Wrap all the rolled tortillas in plastic food wrap and refrigerate for 3-4 hours at a minimum.
Trim the ends off of each tortilla. Slice the tortillas into 1/2 inch rounds. Pierce a cherry tomato down the center with a decorative pick leaving at least an inch of the pick exposed at the bottom. Insert the pick with a tomato into each tortilla.