Cheddar Bacon Ranch Pinwheels

By cmschnettler

Ingredients

• 2 packages (8 Ounce Each) Cream Cheese, Regular Or Light, Softened
• 1 cup Mild Cheddar Cheese, Shredded
• 1/2 cups Cooked Bacon, Crumbled (1/2 Cup Is About 5 Slices)
• 1/2 teaspoons Parsley Flakes
• 1/2 teaspoons Garlic Powder
• 1/4 teaspoons Onion Powder
• Salt And Pepper, to taste
• 5 whole (10-Inch Size) Flour Tortillas

Details

Servings 1
Adapted from ziplist.com

Preparation

Step 1

Add all ingredients except salt, pepper and tortillas into a large bowl. Using an electric mixer beat on low until creamy. Season with salt and pepper as desired.

Lay out your tortillas on a work surface. Divide mixture between tortillas and spread evenly. Tightly roll tortillas and wrap each in a piece of plastic wrap. Place in the refrigerator for a few hours or overnight.

When ready to serve, unwrap the rolls, cut off ends and cut into roughly 1 inch thick slices.

Bacon tip: For crisp bacon without the splatter place bacon slices on a foil lined baking sheet. Bake in a 375 F oven for 18-20 minutes until crispy.

Freezer tip: Place cut pinwheel slices on a baking sheet lined with parchment paper and place in the freezer until frozen. Transfer to a freezer safe container or freezer bag. To thaw, place desired amount of pinwheels on counter for about 30 minutes before serving.