Five years ago, I posted the recipe for my friend Sarah’s Pinwheels. Every time we have a get together of any sort, we always want Sarah to make her pinwheels. It’s basically dip wrapped up in a tortilla and sliced into pinwheels…and it’s fantastic! The other day, I was craving them, but this time, I crisped up some bacon and added it to the mixture. Oh my word! I could have eaten the whole thing! I took them to Sunday school and they were gone in about a minute. I’m telling you…these things are crazy simple and yet people flip over them! The next time you need to bring an appetizer or small bite to an event, make these. They’re also really good tucked into lunch boxes too! And then let’s be honest, we ate them for breakfast at church…so you can do that as well. Just be careful…the minute you make them, you will devour them. Promise.
This recipe makes about 2 dozen pinwheels.
1 (8 oz) package of cream cheese, softened
1 cup of sour cream
1 package of dry Ranch seasoning mix
1 cup of salsa or taco sauce (the less chunky, the better)
1½ cups shredded cheddar cheese
8 pieces of bacon, crisped up and crumbled
10 burrito-sized flour tortillas (the larger ones, not the small taco ones)
In a mixing bowl, combine your cream cheese, sour cream, Ranch mix, salsa and cheddar together with a spoon. Next, you are going to spread this mixture across your tortilla and then sprinkle some crispy bacon down across the center. Roll up each tortilla bottom to top and place it on a cookie sheet seem side down. Repeat with your remaining tortillas (do not put too much filling on each one or they won’t roll up tight). Once you’re finished rolling up your tortillas, place your cookie sheet in the fridge for 30 minutes (to over night) or the freezer for about 10 minutes. After that, remove from fridge/freezer and slice the tortillas into pinwheels. Serve immediately or keep chilled in the fridge.
I promise you…these will be gone in a flash!