Recipe: Cranberry Turkey Crescent Pinwheels with Petite Salads In Parmesan Bowls

CRANBERRY TURKEY CRESCENT PINWHEELS WITH PETITE SALADS IN PARMESAN BOWLS

FOR THE PINWHEELS:
1 can refrigerated crescent rolls dough
4 oz. cream cheese, softened*
1/4 cup dried cranberries, chopped
8 oven roasted turkey breast slices
FOR THE PARMESAN BOWLS:
1 lb. Parmigiano Reggiano cheese
FOR THE DRESSING:
1/4 cup red wine vinegar
1/4 cup orange juice
1/2 tsp. minced onions
1/4 cup olives, chopped
1/4 cup olive oil
Salt and pepper to taste
FOR THE SALAD:
1 lb. mixed salad greens bag Spring Mix Salad
Oranges, cut into segments

TO MAKE THE PINWHEELS:
Heat oven to 350 degrees F.

Unroll dough, and separate into rectangles (two triangles together). Press the seam together, sealing it, to make a uniformed rectangle. Spread 2 tbsp. of cream cheese on each rectangle of dough within 1/2 inch of edge. Sprinkle with 1/8 cup of chopped dried cranberries, and place two turkey slices on each rectangle. Start from short side and roll up rectangle; press seam to seal. Cut roll in six slices. Place cut side down on ungreased cookie sheet.

Bake for 14 to 16 minutes or until light golden brown. Serve warm.

TO MAKE THE PARMIGIANO BOWLS:
Heat oven to 350 degrees F.

Shred cheese. On an ungreased cookie sheet, make six 5-inch circles of cheese.

Bake 6 to 8 minutes until golden brown. Using a thin metal spatula, lift each circle and put into a muffin tin to form a little bowl.

TO MAKE THE SALADS:
Combine first four ingredients of the salad dressing. Mix well. Gradually whisk in olive oil. Season with salt and pepper to taste.

Mix salad with dressing. Place a small amount of salad into each Parmesan Bowl. Top with orange segments.

*Change of flavor: replace cream cheese and cranberries with philadelphia white cheddar with roasted red pepper cracker spread or parmesan with garlic and herbs cracker spread.

Makes 4 servings
Source: Sam's Club