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Cheddar Bacon Ranch Pinwheels

Cheddar Bacon Ranch pinwheels are creamy tortilla roll-ups stuffed with ranch seasoning, sharp cheddar, and crispy bacon, then chilled into neat 1-inch slices. The filling stays firm for clean pinwheel cuts after at least 2 hours of refrigeration.
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Prep Time 20 minutes
Cook Time 10 minutes
chill 2 hours
Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Cream cheese
  • 8 oz cream cheese soften to room temperature
Sour cream
  • 0.5 cup sour cream
Ranch seasoning mix
  • 1 packet (1 oz) ranch seasoning mix
Sharp cheddar cheese
  • 2 cup shredded sharp cheddar cheese
Bacon
  • 8 slice bacon cooked and crumbled
Green onions
  • 3 count green onions thinly sliced
Fresh parsley
  • 2 tbsp chopped fresh parsley
Flour tortillas
  • 4 large (10-inch) flour tortillas

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Make the ranch-cheddar filling
  1. In a large bowl, combine the softened cream cheese, sour cream, and ranch seasoning until smooth and creamy.
  2. Fold in the shredded cheddar cheese, crumbled bacon, green onions, and parsley until evenly combined.
Roll and chill
  1. Lay a tortilla flat on a clean surface and spread one-quarter of the filling evenly over it, leaving a ½-inch border around the edges.
  2. Roll the tortilla tightly into a log, then repeat with the remaining tortillas and filling.
  3. Wrap each roll tightly in plastic wrap and refrigerate for at least 2 hours until firm.
Slice and serve
  1. Remove the plastic wrap and trim the ends.
  2. Slice each roll into 1-inch pinwheels using a sharp knife.
  3. Arrange the pinwheels on a serving platter and serve chilled.

Notes

For the cleanest pinwheels, chill until the rolls feel firm all the way through (at least 2 hours), and slice straight down with a sharp knife without pressing. Store covered in the refrigerator up to 3 days; freeze un-sliced rolls wrapped tightly in plastic wrap and foil up to 1 month, then thaw in the fridge overnight before slicing. For a lighter option, use reduced-fat cream cheese and sour cream to cut calories while keeping the roll texture creamy.