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Easy Cheddar Bacon Ranch Pinwheels Recipe

Easy Cheddar Bacon Ranch Pinwheels

Creamy cheddar bacon ranch filling is spread over flour tortillas, rolled, chilled, and sliced into easy no-bake appetizers. The recipe makes approximately 40 to 50 pinwheels.
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Prep Time 20 minutes
Total Time 1 minute
Servings: 40 servings
Ingredients Method Notes

Ingredients
  

Pinwheel Filling
  • 8 ounces Cream cheese, softened
  • 1/2 cup Sour cream
  • 1 packet, about 1 ounce Dry ranch dressing seasoning
  • 1 cup Sharp cheddar cheese, finely shredded
  • 1 cup, about 8-10 slices Cooked bacon, finely crumbled
  • 1/4 cup, optional Green onions, thinly sliced
Assembly
  • 5 approximately 10-inch tortillas Large flour tortillas

Method
 

Step-by-Step
  1. Cook the bacon until crisp, drain it thoroughly, cool it completely, and crumble it finely. Set aside while preparing the creamy filling.
  2. Beat the softened cream cheese and sour cream together until smooth and easy to spread. Mix in the ranch seasoning, shredded cheddar, crumbled bacon, and optional green onions.
  3. Spread the filling evenly over each tortilla, leaving about a 1/2-inch border around the edges. Roll each tortilla tightly into a log.
  4. Wrap each tortilla log in plastic wrap and refrigerate for at least 1 hour. A longer chill produces cleaner slices and helps keep the filling in place.
  5. Trim the ends from each chilled roll, then cut it into slices about 1/2 to 3/4 inch thick. Arrange the pinwheels cut-side up and serve chilled.

Notes

Use softened cream cheese rather than melted cream cheese. Drain the bacon very well, use finely crumbled pieces, and shred cheddar from a block for the best texture. The pinwheels can be chilled longer than 1 hour for easier slicing.