Friday, November 19, 2010

Turkey Pinwheels

I made these yummy pinwheels to go with a soup lunch.

1/4 c. apricot preserves
2 T. Dijon mustard

Mix well and divide mix between 2 sheets of puff pastry (1 box). Spread out evenly.

Divide1/2 lb. finely shaved Turkey and 3/4 c. shredded Monterey Jack cheese between each pastry sheet.

Roll up jelly roll style. Slice each sheet in 1/2" increments.

Bake at 400 for 10 minutes or until golden brown.

No comments: