Go Back

Turkey and Cheese Crescent Roll Pinwheels

Turkey and cheese crescent roll pinwheels are filled with deli turkey, cheddar, and Dijon mustard, then rolled, sliced, and baked until golden brown. A brief chill makes the log easier to slice into neat rounds.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Chilling and resting 20 minutes
Total Time 48 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 383
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can (8 oz) refrigerated crescent roll dough
  • 1 tbsp Dijon mustard
  • 6 oz deli turkey thinly sliced
  • 1 cup cheddar cheese 4 ounces, shredded

Equipment

  • 1 rimmed baking sheet

Method
 

  1. Heat the oven to 375°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Unroll the crescent roll dough on a clean work surface, pinch the perforations closed, and press it into an even rectangle about 8x12 inches.
  4. Spread the Dijon mustard over the dough, leaving a 1/2-inch border along one long edge.
  5. Arrange the turkey evenly on top and sprinkle with the cheddar.
  6. Starting at the opposite long edge, roll the dough into a tight log; place it seam-side down and refrigerate for 15 minutes to make slicing easier.
  7. Slice the log into 12 rounds about 1 inch thick and arrange them cut-side up on the prepared baking sheet.
  8. Bake for 15–18 minutes, until the dough is golden brown and cooked through.
  9. Rest the pinwheels on the baking sheet for 5 minutes before serving.

Notes

For cleaner slices, keep the log chilled for the full 15 minutes before cutting. Store leftovers in the refrigerator for up to 3 days; freezing is not recommended because the crescent dough can lose its texture. For a gluten-free option, use gluten-free crescent dough if available.