Mini Turkey and Cheese Pinwheels were never part of my childhood growing up in Tuscany. Back then, my world revolved around hand rolled pasta, bubbling tomato sauces, and slow cooked comfort. But when I moved to the U.S. and later discovered my gluten intolerance, I had to rethink everything I knew about food, without giving up flavor or heart.
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This simple recipe was born from that journey. It’s cozy, satisfying, and packed with the savory goodness of turkey and cheese, all rolled into golden, bite sized swirls. Whether you’re hosting friends on a chilly afternoon, prepping a fall lunchbox, or need an easy appetizer for Thanksgiving, Mini Turkey and Cheese Pinwheels fit the moment beautifully.
Over the years, they’ve become a go-to in my gluten-free kitchen. They’re quick to assemble, endlessly adaptable, and best of all, everyone loves them. Let me show you how to make these comforting spirals, plus share tips, easy swaps, and my favorite ways to serve and store them.
Mini Turkey and Cheese Pinwheels
Equipment
- oven
- baking sheet
- parchment paper
- Rolling Pin
- Pastry brush
- Sharp knife
Ingredients
- 1 sheet gluten free puff pastry or crescent dough (thawed)
- 6–8 slices roasted turkey breast (thinly sliced)
- 1 cup shredded cheese or 6 slices (cheddar, provolone, or mozzarella)
- 1 tbsp Dijon mustard (optional)
- 1 egg (beaten, for brushing)
- 1 tsp dried Italian seasoning or oregano
- 1 pinch salt and freshly ground pepper
- handful of baby spinach or arugula (optional filling)
- thin strips of roasted red pepper (optional filling)
- sprinkle of garlic powder or smoked paprika (optional)
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Lay the thawed puff pastry on a lightly floured surface. Roll it gently into a 9×12 inch rectangle.
- Brush a thin layer of Dijon mustard over the dough, if using.
- Layer turkey slices evenly across the dough, then add cheese to cover.
- Roll the dough from the long edge into a tight log, keeping it snug.
- Use a sharp knife to cut the roll into ½ to ¾-inch slices (about 18–20 pinwheels).
- Place pinwheels on the baking sheet. Brush tops with egg wash and sprinkle with herbs, salt, and pepper.
- Bake for 15–20 minutes until puffed and golden brown. Cool slightly before serving.
Notes
Nutrition
Ingredients: What You Need for Mini Turkey and Cheese Pinwheels
Here’s what you’ll need to make about 18–20 delicious Mini Turkey and Cheese Pinwheels:
- 1 sheet of gluten free puff pastry or crescent dough (thawed)
- 6–8 slices of roasted turkey breast (thinly sliced)
- 1 cup shredded cheese or 6 cheese slices (cheddar, provolone, or mozzarella)
- 1 tablespoon Dijon mustard (optional)
- 1 egg (beaten, for brushing)
- 1 teaspoon dried Italian seasoning or oregano
- Pinch of salt and freshly ground pepper
Optional fillings:
- A handful of baby spinach or arugula
- Thin strips of roasted red pepper
- A sprinkle of garlic powder or smoked paprika
If you’re building a fall snack board, these pair beautifully with Avocado Deviled Eggs and Cucumber Cups with Herbed Cream Cheese.
How to Make Mini Turkey and Cheese Pinwheels (Step by Step)
This recipe is as beginner friendly as it gets. Here’s how to make perfect Mini Turkey and Cheese Pinwheels from start to finish.
1. Preheat your oven
Set your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Roll out the dough
Lay your thawed gluten free puff pastry on a lightly floured surface. Roll it gently into a rectangle, about 9×12 inches.
3. Spread the base
Brush the dough with a thin layer of Dijon mustard, if using. This adds depth, but you can skip it if you prefer a milder flavor.
4. Add the turkey and cheese
Layer your turkey slices evenly, followed by cheese. Make sure it covers edge to edge for even flavor in every bite.
5. Roll it up
Starting from the long side, roll the dough into a tight log. Use your fingers to keep it snug but not too tight.
6. Slice into pinwheels
Using a sharp knife, cut the roll into ½ to ¾-inch slices. You should get around 18–20 Mini Turkey and Cheese Pinwheels.
7. Brush and season
Place each pinwheel flat on your baking sheet. Brush with egg wash and sprinkle with Italian herbs, salt, and pepper.
8. Bake
Bake for 15–20 minutes, or until puffed and golden brown. Let cool slightly before serving.
Planning a game day spread? Add Parmesan Garlic Cauliflower Bites or Baked Brie with Cranberry Pecan Topping for an elegant appetizer board.
Tips for Perfect Mini Turkey and Cheese Pinwheels
Use room-temperature dough:
Cold dough cracks, while room temp dough rolls effortlessly. Let it sit out for 10 minutes before working with it.
Don’t overfill:
Too much cheese or turkey will make the roll burst while baking. Keep your layers even and light.
Chill before slicing:
For cleaner cuts, chill the rolled dough in the fridge for 10 minutes before slicing into pinwheels.
Use a serrated knife:
A gentle sawing motion keeps the shape intact and the layers defined.
Serve with dips:
Honey mustard, garlic aioli, or cranberry sauce are great fall-themed pairings.
If you love savory sweet combos, try Turkey Meatballs with Cranberry Glaze alongside these pinwheels.
Variations You’ll Love
These Mini Turkey and Cheese Pinwheels are flexible, and here’s how you can tailor them to your needs:
Gluten Free:
Use certified gluten free puff pastry or crescent dough. I often use Wholly Gluten Free or Schär for great results.
Dairy Free:
Substitute the cheese with a dairy free alternative like Violife or Miyoko’s, both melt beautifully and taste great.
Vegetarian Option:
Swap the turkey with sautéed mushrooms, spinach, or roasted veggies. You can even make a caprese-style version with tomato and basil.
Breakfast Twist:
Use scrambled eggs, cheese, and turkey bacon for a breakfast-style pinwheel. Perfect for mornings on the go!
Mini Pizza Pinwheels:
Add a spoonful of marinara, shredded mozzarella, and turkey pepperoni for a pizza inspired snack.
For a fun kids’ lunchbox combo, serve with Gluten-Free Chicken Tenders and fresh fruit.
How to Store and Reheat Pinwheels
Refrigerator:
Store cooled Mini Turkey and Cheese Pinwheels in an airtight container for up to 4 days.
Freezer (before baking):
After slicing, place pinwheels on a tray and freeze until solid. Store in a zip top bag and bake directly from frozen at 375°F for 18–22 minutes.
Freezer (after baking):
Let them cool, then freeze in layers with parchment in between. Reheat in the oven or toaster oven at 350°F for 10 minutes.
Avoid the microwave:
It softens the crust and makes the pinwheels soggy. Always reheat in an oven or toaster for best texture.
Final Thoughts
Mini Turkey and Cheese Pinwheels are more than just a snack, they’re a symbol of how comfort food can still be joyful, simple, and gluten free. They’ve earned a spot at my fall table, and I hope they’ll find a place at yours too.
Whether you’re serving them as a cozy family lunch, a holiday appetizer, or a lunchbox surprise, these little spirals bring smiles every time.
Craving more easy ideas like this? Don’t miss Gluten-Free Mozzarella Sticks or Butternut Squash Soup Shooters two more ways to celebrate the season with joy and flavor.
Can I make Mini Turkey and Cheese Pinwheels ahead of time?
Yes! You can prepare the roll, slice it, and refrigerate overnight before baking. Just cover tightly with wrap.
Can I use leftover Thanksgiving turkey?
Absolutely. Just slice it thinly and make sure it’s moist. It’s a great way to use up leftovers!
What’s the best cheese for this recipe?
Mild cheddar, provolone, mozzarella, or any good melting cheese works well in Mini Turkey and Cheese Pinwheels.
How do I transport them for potlucks or parties?
Let them cool completely, pack in a single layer in a sealed container, and reheat briefly before serving.