These pinwheels are easy, delicious and totally adaptable to your tastes. I’ve made them with various cheeses, veggies and even put ham or turkey in them occasionally. You can also use spinach, tomato or herb tortillas for a festive platter. Make them the night before and let the flavors blend overnight in the fridge. Slice and enjoy! Perfect!
1 (8 ounce) package cream cheese, softened
1/2 of a 1 ounce package ranch dressing mix
1 green onions, minced
4 (12 inch) flour tortillas
1/2 cup red (or yellow/orange) bell pepper, diced
1/2 cup diced celery
1 (2 ounce) can sliced black olives
1/2 cup shredded Cheddar cheese
Directions
- In a medium-size mixing bowl, combine cream cheese, ranch dressing mix, and green onions. Spread this mixture on each tortilla. Sprinkle bell pepper, celery, black olives, and cheese (if you’d like) over the cream cheese mixture. Roll up the tortillas, then wrap them tightly in aluminum foil.
- Chill 2 hours or overnight. Cut off ends of the rolls, and slice the chilled rolls into 1 inch slices.
Bakerlady 