Turkey-Cranberry Petite Sandwiches

                                           ( 8 rolls )

Ingredients

8 frozen crusty French dinner rolls (from 12.4-oz bag)
1/4 cup cream cheese with garden vegetables (from 8-oz tub)
4 slices (3/4 oz each) Provolone cheese, quartered
16 ultra-thin slices smoked turkey sandwich meat (about 5 oz)
1/2 cup cranberry chutney or whole berry cranberry sauce
1 cup fresh baby spinach leaves

Preparation

Heat oven to 425 F. Bake dinner rolls as directed on bag. Cool completely, about 10 minutes. With serrated knife, cut each roll in half lengthwise.

Spread cream cheese evenly on cut sides of roll halves. Place 2 cheese slice quarters on bottom half of each roll. Top each with 2 turkey slices, 1 tablespoon chutney and one-eighth of the spinach leaves; cover with top halves of rolls.