The holiday season is officially upon us. I don’t know about you, but I’m pretty excited about that. Planning has already begun for Thanksgiving get-togethers, and my thoughts are turning to time spent with family and friends.

Because of so many gatherings during these two final months of the year, I’m on the lookout for quick, easy, and flavorful recipes that I can serve to my guests or bring to parties.

Cheddar Bacon Ranch Pinwheels | inspiredbycharm.com

To get this entertaining season started off right, I’m going to show you how to make these Cheddar Bacon Ranch Pinwheels.

Cheddar Bacon Ranch Pinwheels | inspiredbycharm.com

In my neck of the woods, pinwheels are known as roll-ups, and in my family, they are popular for get-togethers. Why? Because they are so simple and they make a mouth-watering little snack.

Cheddar Bacon Ranch Pinwheels | inspiredbycharm.com

Here, I’m changing up the classic recipe by boosting the flavor with both Hidden Valley Ranch and thick-cut bacon. Fresh herbs add even more flavor.

Cheddar Bacon Ranch Pinwheels | inspiredbycharm.com

As you’ll see in the recipe below, all of the ingredients are mixed together and spread on tortillas. The tortillas then get rolled up.

Cheddar Bacon Ranch Pinwheels | inspiredbycharm.com

 

Pop them into the refrigerator to chill, then slice and serve! It is truly that easy. I told you they were the perfect entertaining food.

Cheddar Bacon Ranch Pinwheels | inspiredbycharm.com

Cheddar Bacon Ranch Pinwheels

Makes about 50 pinwheels

Here's what you will need:
2 packages (8 ounces each) cream cheese, softened
1 cup cheddar cheese, shredded
3/4 cup cooked bacon, chopped (about 5-6 slices)
1/2 package* Hidden Valley Ranch Mix
1/2 teaspoon fresh dill, chopped
1/2 teaspoon fresh flat leaf parsley, chopped
pepper to taste
5 (10-inch) flour tortillas

In a large bowl, add the cream cheese, cheddar cheese, bacon, Hidden Valley Ranch Mix, dill, and parsley.

Using an electric mixer, beat on low until smooth and combined. Season with salt and pepper.

Divide the cream cheese mixture among five tortillas and spread evenly.

Tightly roll up the tortillas. Set on a plate, wrap with plastic wrap, and refrigerator for a few hours. When ready to serve, cut off the ends, and cut the rolls into slices. Garnish with freshly chopped herbs.

*5/18 - After feedback and additional recipe testing this amount has been adjusted from 1 package to 1/2 package. However, if you do like more "flavoring" feel free to adjust this amount to 3/4 to 1 whole package. Thanks for the feedback! -Michael

Print

Don’t they look great?

Cheddar Bacon Ranch Pinwheels | inspiredbycharm.com

For serving, I like to line up the pinwheels on a plate and garnish them with more herbs to give them a bit more color.

Then you’re ready to serve.

Cheddar Bacon Ranch Pinwheels | inspiredbycharm.com

What are some of your favorite holiday go-to snacks?

Finally, If you like this recipe and want more roll-up ideas, be sure to check out my other two recipes below.

 

Italian Sub Sandwich Roll-Ups

Italian Sub Sandwich Roll-Ups | Inspired by Charm

 

Buffalo Chicken Roll-Ups

Buffalo Chicken Roll-Ups: An easy appetizer recipe for any party or celebration. | Inspired by Charm

Comments

  • Tom @ Raise Your Garden at

    You cannot go wrong with that bacon, cheddar cheese and cream cheese combo. Cannot! Who cares about my girly figure. Ha.

    • Michael Wurm, Jr. at

      Hahaha! Exactly. Everything in moderation, right!? 🙂

      xo Michael

  • Sara P. at

    These look delicious! I will definitely be whipping up a batch for the holidays. Thanks!

    • Michael Wurm, Jr. at

      You bet! Enjoy. 🙂

      xo Michael

  • Katy at

    Too salty!! Did not like at all

    • Michael Wurm, Jr. at

      I appreciate the feedback Kathy. I made these again. Based on the feedback I did tweak the recipe to cut back on the saltiness. Your comments are greatly appreciated!

      xo Michael

  • Pearleane Sanders at

    I found them too salty. I think you need to cut the salt out and taste the mixture before applying to tortillas. If still too salty cut back on the powdered Ranch dressing it more than likely has salt added to it. then taste.

    • Michael Wurm, Jr. at

      Thanks so much for the feedback. I really appreciate it. I tend to like things overly salty, so that’s probably why it didn’t bother me too much. Haha. However, I have adjusted the recipe to balance out the saltiness.

      Thank you again, Pearleane!
      xo Michael

  • katie at

    Could u make them a few days early?

    • Michael Wurm, Jr. at

      I’d say a day early would be fine, but probably not more than that.

      xo Michael

  • Diane at

    Looks a great idea for little kids lunch boxes too..

  • Monika at

    Love it i added shreded chicken its amazing !!!

    • Michael Wurm, Jr. at

      Oooo! That’s a great idea. I’ll have to try that!

      xo Michael

  • Keely at

    Definitely too salty … but I added about 1/2 cup of sour cream to balance it out.

  • Kathi at

    Making these tonight to take to a board retreat and meeting tomorrow. The main course is minestrone soup and I think these will be a terrific compliment to the soup, since we are supposed to make side dishes pot-luck style. I did change one thing for those of us that are carnivores and that is I am substituting a ham spread for the bacon.

    Thanks for sharing the recipe.

  • Michelle at

    I made these for my lunch for the week. Oh my, they are so good. I had some left over so I made some for my parents for their road trip to Florida. I got a texr message from my mum that they were full of yummy deliciousness! Thanks for a great recipe. Definitely a keeper!

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