Cheddar Bacon Ranch Pinwheels (Print Version)
# Ingredients:
→ Base Ingredients
01 -
4 large flour tortillas, room temperature
02 -
8 oz cream cheese, softened until spreadable
03 -
1 tbsp ranch seasoning mix (from the packet)
04 -
1 cup sharp cheddar cheese, freshly shredded
05 -
½ cup bacon, cooked crispy and crumbled into bits
→ Optional Add-ins
06 -
2 green onions, finely chopped
# Instructions:
01 -
In a medium bowl, mix the softened cream cheese and ranch seasoning with a fork until smooth and well combined. No lumps allowed!
02 -
Fold in the shredded cheddar cheese, crumbled bacon, and green onions (if using). Stir until everything is evenly distributed throughout the cream cheese mixture.
03 -
Divide the creamy mixture evenly between the four tortillas. Spread it all the way to the edges using the back of a spoon or an offset spatula.
04 -
Starting at one end, tightly roll each tortilla into a log shape. Press gently as you roll to ensure there are no air pockets.
05 -
Wrap each log tightly in plastic wrap and place in the refrigerator for at least 1 hour. This helps them firm up for clean slicing.
06 -
Once chilled, unwrap the logs and use a sharp knife to cut each one into ¾-inch thick pinwheels. Arrange on a serving platter and enjoy!
# Notes:
01 -
These pinwheels can be made up to 24 hours in advance - perfect for party prep!
02 -
For best results, use block cheese that you shred yourself rather than pre-shredded cheese.
03 -
Keep refrigerated until ready to serve for the best texture and flavor.