KETO TURKEY AND CHEESE ROLL-UPS

KETO TURKEY AND CHEESE ROLL-UPS RECIPE

A no-bake, protein-packed keto appetizer ready in minutes.

KEY INFO:

• Prep Time: 15 minutes
• Chill Time: 2 hours
• Total Time: 2 hours 15 minutes
• Servings: 4-6 (24 pinwheels)
• Calories: 145 per serving
• Fat: 12g
• Protein: 8g
• Carbs: 1g
• Difficulty: Easy
• Dietary: Keto, Low-carb, Gluten-free

EQUIPMENT NEEDED:

• Plastic wrap
• Rolling pin (or flat bottle)
• Sharp knife
• Cutting board
• Small mixing bowl
• Optional:
• Food processor
• Toothpicks

INGREDIENTS:

Base:

• 6 oz cream cheese, softened (170g)
• 12 slices deli turkey (4 oz/113g)
• 1 oz shredded cheddar cheese (28g)

Seasonings:

• ¼ tsp garlic powder
• ¼ tsp onion powder
• ¼ tsp dried dill
• Salt and pepper to taste

Optional Add-ins:

• 1.5 oz crumbled bacon (42g)
• 2 tbsp sliced green onions

METHOD:

1. Place softened cream cheese between two sheets of plastic wrap and roll to ¼ inch thickness.
2. Remove top plastic layer and arrange turkey slices over cream cheese, slightly overlapping.
3. Carefully flip onto fresh plastic wrap, remove top layer.
4. Combine seasonings in a small bowl.
5. Sprinkle seasoning mix evenly over the cream cheese surface.
6. Add shredded cheddar and bacon (if using).
7. Using plastic wrap as a guide, roll mixture tightly lengthwise.
8. Wrap tightly in plastic and refrigerate for minimum 2 hours.
9. Slice into 1-inch pinwheels with a sharp knife.

CRUCIAL TIPS:

• Cream cheese must be properly softened (30 mins at room temp).
• Roll as tightly as possible to prevent gaps.
• Clean knife between cuts for neat slices.
• Pat turkey dry if very moist.

STORAGE & SCALING:

• Keeps 3 days refrigerated.
• Best served within 24 hours.
• Recipe doubles easily.
• Don’t freeze – affects texture.

COMMON MISTAKES:

• Rushing the chilling time.
• Rolling too loosely.
• Using warm cream cheese.
• Overfilling the rolls.

VARIATIONS:

• Swap turkey for ham or roast beef.
• Try different cheese combinations.
• Add fresh herbs.
• Use flavored cream cheese.

My personal tip:

I like to prepare these the night before serving – they’re firmer and easier to cut after an overnight chill.