Turkey Pinwheels

Ingredients

• 6 slices uncooked bacon, (diced)
• 8 ounces cream cheese, (softened until spreadable)
• 1/2 jar jellied cranberry sauce
• black pepper
• 1/2 medium red onion, (slice thinly on a mandoline slicer)
• 24 slices deli turkey or thinly sliced leftover turkey
• 1 1/2 to 2 cups (per your taste) sharp cheddar cheese, (shredded)
• 2 cups (slightly packed when measured) baby spinach, (stems removed and roughly chopped)
• 8 burrito size, (10-inches) flour tortillas

Instructions

1. 1

   In a 12-inch skillet, cook the diced bacon (6) until crispy. Transfer the bacon to a paper towel-lined plate. Remove and reserve drippings for another use. Cool bacon.

2. 2

   Lay out the tortillas (8) on a flat surface. Spread about 3 tablespoons of softened cream cheese over the surface of the tortilla, coating the entire face evenly, from edge to edge.

3. 3

   Place jellied cranberry sauce in a small bowl and mash with a fork until smooth and easily spreadable with a fork.

4. 4

   Spread about 3 tablespoons of mashed cranberry sauce over the cream cheese, leaving a 1-inch border, following the circular shape, around the top half of the tortilla.

5. 5

   Arrange a layer of red onions over cranberry sauce, leaving 1-inch bordered as described above.

6. 6

   Arrange 3-4 slices of turkey over onions, leaving the 1-inch bordered as described above. Sprinkle with black pepper.

7. 7

   Arrange 3 tablespoons of shredded cheddar over turkey, leaving the 1-inch bordered as described above.

8. 8

   Sprinkle chopped spinach, (hard to measure, but I use about 3-4 tablespoons), over cheddar, Leaving the 1-inch border as described above.

9. 9

   Sprinkle chopped bacon (the equivalent of 1 slice) over cheddar, Leaving the 1-inch bordered as described above.

10. 10

    Starting with the edge without the margin, and then roll it up as tightly as possible, tucking in the fillings as you go. Place seam side down. Continue with the remaining tortillas until all have been assembled.

11. 11

    Wrap each tortilla roll ups tightly in plastic wrap. Chill the wrapped rollups in the refrigerator for 1 hour minimum or until ready to serve. To serve, trim any unfilled ends away. Slice each tortilla into 8 equal pieces.