Paleo Savory Turkey and Cheese Pinwheels
Elevate your snack game with these Paleo Savory Turkey and Cheese Pinwheels — a grain-free, dairy-free twist on a classic favorite! Crafted with a wholesome blend of almond, tapioca, and coconut flours, these pinwheels feature a tender and pliable dough that wraps around layers of succulent turkey breast, creamy dairy-free cheese, and fresh spinach leaves. Perfectly baked to a golden hue, these bite-sized delights are ideal for meal prep, party appetizers, or even a satisfying paleo lunch. Ready in just 35 minutes, they’re customizable with optional mustard for an extra tangy kick. Whether you’re sticking to a paleo lifestyle or looking for healthier snack options, these pinwheels pack flavor, nutrition, and convenience in every delightful bite!
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 0.5 cups tapioca flour
- 2 tablespoons coconut flour
- 2 large egg
- 0.25 cups coconut milk
- 2 tablespoons olive oil
- 0.5 teaspoons sea salt
- 12 slices turkey breast slices
- 12 slices dairy-free cheese slices
- 1 cup fresh spinach leaves
- 2 tablespoons mustard (optional for spreading)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the almond flour, tapioca flour, coconut flour, and sea salt.
In a separate bowl, whisk together the eggs, coconut milk, and olive oil until well blended.
Pour the wet ingredients into the dry ingredients and mix until a dough forms. It should be thick yet pliable.
Place the dough between two sheets of parchment paper and roll out into a rectangle about 1/4-inch thick.
Remove the top parchment sheet and layer the turkey slices on top of the dough, leaving a small border around the edges.
Place the dairy-free cheese slices over the turkey layer, followed by an even layer of fresh spinach leaves.
Carefully roll the dough from one long side to the other, forming a tight log while using the parchment paper to guide.
Once rolled, slice the log into 1-inch thick pinwheels using a sharp knife.
Arrange the pinwheels on the prepared baking sheet, leaving space between each.
Bake for 12-15 minutes until the dough is cooked and lightly golden.
Remove from the oven and allow to cool slightly before serving.
Optionally, you can serve the pinwheels with mustard on the side or spread a thin layer before rolling for added flavor.
Nutrition Facts
Calories |
2615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.3 g | 222% | |
| Saturated Fat | 51.7 g | 258% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 589 mg | 196% | |
| Sodium | 6314 mg | 275% | |
| Total Carbohydrate | 168.5 g | 61% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 19.5 g | ||
| Protein | 120.9 g | 242% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 2211 mg | 170% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 1459 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
