How long do turkey pinwheels last in the fridge?

Leftover Turkey Crescent Roll Pinwheels stay fresh in the fridge for 3–4 days when stored in an airtight container. For best results, layer parchment paper between them so they don’t stick together. Reheat in the oven at 300°F for 8–10 minutes to restore crispness.

Are turkey pinwheels healthy?

They can be! While crescent dough and cream cheese add richness, you can lighten things up with Greek yogurt, reduced-fat cheese, or by adding greens like spinach. When portioned smartly (2–3 pinwheels as a snack, 4–5 as a light meal), they fit nicely into balanced eating.

How to store leftover turkey roll ups?

The easiest way is to let the pinwheels cool completely, then store them in a sealed container. If stacking, separate layers with parchment paper. Refrigerate for up to 4 days , or freeze for longer storage. These turkey roll ups reheat beautifully in the oven or air fryer.

Can you reheat ham and cheese pinwheels the same way?

Yes! Whether you’re making ham and cheese, veggie, or Leftover Turkey Crescent Roll Pinwheels , the reheating method is the same: oven at 300°F for 8–10 minutes or air fryer at 325°F for 4–6 minutes.

Do you have to reheat pinwheels?

Not at all. These pinwheels taste great at room temperature, which makes them perfect for party trays and lunchboxes. That said, reheating brings back the crisp, flaky texture of the crescent dough, so warm is always best when possible.

How long does cooked turkey roll last in the fridge?

Cooked turkey, whether in slices or inside crescent roll pinwheels , keeps safely for 3–4 days when refrigerated. For longer storage, freeze in airtight bags or containers for up to 2 months.

30-Minute Leftover Turkey Crescent Roll Pinwheels

Name: Leftover Turkey Crescent Roll Pinwheels
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 can (8 oz) refrigerated crescent dough sheet (or 8 triangles, seams pressed to seal); 2 cups cooked leftover turkey, finely chopped or thinly sliced; 4 oz cream cheese, softened (or ½ cup plain Greek yogurt for lighter version); ⅓ cup cranberry sauce (whole-berry or jellied); ½ cup shredded Swiss or mild cheddar (optional); 1 Tbsp finely chopped fresh herbs (parsley, thyme, or rosemary), optional; ¼ tsp kosher salt, ¼ tsp black pepper; 1 tsp Dijon mustard + 1 tsp honey (optional swirl); 1 egg beaten with 1 tsp water for egg wash (optional, for shine)

Description

A fast, family-friendly way to transform holiday leftovers into a fresh appetizer. Leftover Turkey Crescent Roll Pinwheels wrap tender turkey, a creamy spread, and a pop of cranberry inside buttery crescent dough. Ready in 30 minutes with simple, slice-and-bake convenience—perfect for party trays, game day, or make-ahead snacking.

Ingredients

Scale

1 can (8 oz) refrigerated crescent dough sheet (or 8 triangles, seams pressed to seal)
2 cups cooked leftover turkey, finely chopped or thinly sliced
4 oz cream cheese, softened (or ½ cup plain Greek yogurt for lighter version)
⅓ cup cranberry sauce (whole-berry or jellied)
½ cup shredded Swiss or mild cheddar (optional)
1 Tbsp finely chopped fresh herbs (parsley, thyme, or rosemary), optional
¼ tsp kosher salt, ¼ tsp black pepper
1 tsp Dijon mustard + 1 tsp honey (optional swirl)
1 egg beaten with 1 tsp water for egg wash (optional, for shine)

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Instructions

Prep the dough : Unroll the crescent dough sheet onto a lightly floured board. If using perforated triangles, pinch seams to form one rectangle. Gently roll to an even thickness.
Add the creamy layer : Spread cream cheese (or Greek yogurt) in a thin, even layer, leaving a ½-inch border on one long edge. Sprinkle with salt and pepper. (For a tangy twist, whisk in the Dijon + honey and spread.)
Layer turkey & cranberry : Distribute turkey evenly over the cream cheese. Dot small spoonfuls of cranberry sauce across the surface (a thin layer prevents soggy centers). Sprinkle herbs and cheese if using.
Roll it tight : Starting from the long side opposite the clean border, roll into a snug log. Seal the seam by pinching lightly.
Chill for clean cuts : Refrigerate the log 10–15 minutes (or 5 minutes in the freezer) to firm up for tidy slices.
Slice : Using a sharp serrated knife, cut ¾–1-inch pinwheels. Wipe the blade between cuts. Arrange on a parchment-lined baking sheet, spacing 1 inch apart. Brush tops lightly with egg wash if desired.
Bake : Bake at 375°F (190°C) for 12–15 minutes, rotating the pan halfway, until puffed and golden with bubbling edges.
Serve : Cool 2–3 minutes, then serve warm—or at room temperature on a party board with dips.

Notes

Smart swaps: Use Greek yogurt for a lighter spread; try cheddar or Swiss; add baby spinach for color.
Variations: Dijon-honey swirl for tangy-sweet; herb & cheese for extra savory; kid-friendly by skipping cranberry and using mild cheese.
Make-ahead: Assemble the log, cover, and chill up to 24 hours; slice and bake before serving.
Reheat: Oven 300°F (150°C) for 8–10 minutes or air fryer 325°F (160°C) for 4–6 minutes—restores crisp edges.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Bake
Cuisine: American

Nutrition

Serving Size: 1 pinwheel
Calories: 100 kcal
Sugar: 2 g
Sodium: 170 mg
Fat: 6 g
Carbohydrates: 9 g
Fiber: 0.3 g
Protein: 4 g
Cholesterol: 12 mg