Turkey pesto pinwheel sandwiches make an eye catching appetizer or a quick lunch. These bite sized snacks are filled with pesto cream cheese spread, turkey, spinach and roasted red peppers.
In a bowl, combine cream cheese and pesto until smooth. Spread cream cheese mixture evenly onto flour tortillas.
Top each tortilla with two slices of turkey, spinach, and roasted red peppers. Roll tightly and wrap in plastic wrap or wax paper. Refrigerate for 30 minutes (or until ready to serve) to allow filling to firm up.
Unwrap and carefully, using a serrated knife, cut each tortilla into 8 pinwheels. Serve cold.
Notes
Pinwheels are best served the same day, and will begin to get soggy the longer they're refrigerated.
If serving at a party or event, pinwheels can sit out for up to two hours, but will need additional refrigeration after that.
Turkey can be substituted with any deli meat, like ham or pepperoni.