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Apricot Turkey Pinwheels

I created these pinwheels for a football game snack using ingredients I had on hand. They were a huge hit, and I love how quick and easy they are to prepare. —Melanie Foster, Blaine, Minnesota
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    16 pinwheels

Ingredients

  • 1 sheet frozen puff pastry, thawed
  • 1/4 cup apricot preserves
  • 1/2 teaspoon ground mustard
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 pound sliced deli turkey

Directions

  • Unfold pastry; layer with preserves, mustard, cheese and turkey. Roll up jelly-roll style. Cut into 16 slices. Place cut side down on a parchment-lined baking sheet.
  • Bake at 400° for 15-20 minutes or until golden brown.
    Freeze option: Freeze cooled appetizers in a resealable plastic freezer bag. To use, reheat appetizers on a parchment-lined baking sheet in a preheated 400° oven until crisp and heated through.
Nutrition Facts
1 appetizer: 108 calories, 5g fat (2g saturated fat), 6mg cholesterol, 135mg sodium, 12g carbohydrate (2g sugars, 1g fiber), 3g protein.
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Reviews

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Average Rating:
  • Nancy
    Nov 8, 2019

    I made these tonight and was disappointed in the flavors. It needs more umph! If I were to make these again, I would add more mustard and apricot preserves. It is a pretty presentation and if you use the parchment paper, you have no trouble getting them off whole!!

  • dvhenning
    Sep 4, 2015

    We loved these yummy pinwheels. Be sure to use parchment paper so that they don't stick.

  • LAVFW
    Feb 2, 2012

    Very good! Wondering what it would be like with cranberry sauce, omitting the mustard.

  • DinosaurSayRawr
    Jan 10, 2011

    No comment left

  • toestman
    Nov 14, 2010

    No comment left

  • cookforu
    Sep 17, 2010

    These pinwheels had interesting contrast of flavors and easy to make. However, the apricot preserves leaked out while baking and in turn made the pinwheel stick to the pan. It was VERY, VERY difficult to get them off in one piece.

  • mzivich
    Jul 28, 2010

    No comment left