Ingredients:
 
1 can refrigerated crescent dinner rolls
4 tablespoons cranberry chutney or whole berry cranberry sauce
4 slices thinly sliced turkey breast
2/3 cup shredded Monterey Jack cheese  
 
Directions:

Preheat your oven to 375 degrees.
 
Spray a large cookie sheet with cooking spray.
 
Unroll the dough and press it into a 12x8 inch rectangle, firmly pressing the perforations to seal.
 
Spread the cranberry chutney on top of the dough, making sure it is within 1/4 inch of edges.
 
Arrange the sliced turkey evenly over cranberry chutney and sprinkle the shredded cheese over sliced turkey.
 
Starting with longest side, roll up the dough and pinch the long side to seal.
 
Cut the dough into 24 slices with serrated knife and place the pieces on the cookie sheet cut, side down.
 
Bake for 10 to 15 minutes, or until golden brown.
 
Remove from cookie sheet from the oven and allow it to cool for a couple of minutes. After everything has cooled slightly, use a spatula to remove the pinwheels from the cooking sheet and place them on a large plate.
 
Serve warm.