Pimento, Turkey, & Bacon Pinwheels

INGREDIENTS

• Jalapeno Cheddar Wrap 10”

• 2 oz. Pine River Pimento Cheese Spread

• 3.5 oz. Turkey, Deli Sliced or Shaved

• 1 oz. Bacon

• .75 oz. Baby Arugula

DIRECTIONS

1. Lay the wrap out flat and evenly spread the Pine River Pimento Cheese Spread across the whole area.

   
   

2. Starting at the side closest to you, place two pieces of the sliced turkey breast down flat in a horizontal row. This should cover about ½ of the wrap.

   
   

3. Repeat the process by adding a second row of turkey breast above it and slightly overlap the turkey over the end of the second row so you leave a good 1⁄2” of the wrap uncovered at the end. This is important because the cheese spread in this area will act as the glue keeping the wrap together once rolled.

   
   

4. Starting with the end closest to you, tightly roll the wrap into a cylinder shape keeping pressure as you go.

   
   

5. Pinch the ends together once it starts forming and upon completion leave it rested seam side down flat against the cutting board for the best adhesion.

   
   

6. Using a serrated knife, cut off each end of the rolled up wrap and discard.

   
   

7. Cut the wrap into approximately (8) - 1” rounds.