Bacon Cheddar Ranch Pinwheels

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Step up your appetizer game with these delightful Cheddar Bacon Ranch Pinwheels. They are bursting with flavor in every bite! From parties to picnics, this appetizer pinwheel recipe is a must-try. Combining classic flavors in an easy-to-make snack, everyone will be reaching for seconds.

cheddar bacon ranch pinwheels stacked on a small plate.

Whether you plan recipes for big family meals, fun parties during football games, or just want something different for lunch, this recipe is perfect!

Whenever my schedule becomes booked up with parties, I look for quick, easy, and flavorful hors doeuvres recipes that I can serve my guests or bring with me to share. These bacon cheddar ranch pinwheels are it!

To get this entertaining season started off right, I’m going to show you how to make these bacon cheddar ranch pinwheels.

cheddar bacon ranch pinwheels display on a white platter.

Why You’ll Love This Recipe

  • When I say this is an easy-peasy recipe, I genuinely mean it. With just a handful of ingredients (most of which you probably already have in your kitchen), these pinwheels come together in a snap. Trust me; you won’t be breaking a sweat.
  • If there’s one thing I stand by, it’s never compromising on taste. That crispy bacon combined with the fresh, zesty hints of dill and parsley? Mmm! And let’s not forget that gooey cheddar and creamy base; they’re one of my favorite hor d’oeuvres.
  • Here’s the fun part. Feel free to let your culinary creativity fly. Swap out spices, try a different cheese, or even sprinkle in some red pepper flakes for an extra kick. Remember, this recipe is all about making it your own.
  • Let me tell you, these pinwheels have a knack for disappearing fast. Whether it’s kids or adults, everyone’s reaching for seconds. It’s that classic combo of cheddar, bacon, and ranch that gets everyone – every. single. time.

I love a delicious pinwheel recipe for parties and small gatherings. In fact, over the years, I’ve shared many of them here on Inspired by Charm. Be sure to checkout the full collection of all my best pinwheel appetizer recipes.

close up of cheddar bacon ranch pinwheels on a platter.


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

Here’s what I used in my pinwheels:

  • Cream Cheese – This is the base of the filling; you’ll want to soften it so it is easier to spread.
  • Cheddar Cheese – Use a box grater to shred the cheese at home for a fresher taste.
  • Bacon – Pre-cook the bacon to save yourself time. Make sure it is extra crispy.
  • Dry Ranch Seasoning Mix – What is a ranch pinwheel without ranch seasoning?
  • Extra Spices – I enhanced the ranch seasoning with some fresh dill and parsley.
  • Tortillas – Use your favorite size, but I found that 10-inch tortillas are easier to wrap.

The beauty of these pinwheels lies in their adaptability. Whether you’re catering to dietary needs, working with what’s on hand, or just in the mood to explore, the options are endless. I’ve shared some recipe variations below.

cheddar bacon ranch pinwheels on a plate with title text.

How to Make

Now that you’ve gathered all of your ingredients, we’re ready to roll. Literally! I’ll walk you through the easy steps below. I’ve also provided a full ingredient list and detailed instructions in the printable recipe card below.

  1. In a large bowl, add the cream cheese, cheddar cheese, bacon, Hidden Valley Ranch Mix, dill, and parsley.
  2. Using an electric mixer, beat on low until smooth and combined. Season with salt and pepper.
hand with spatulate spreading filling onto cheddar bacon ranch pinwheels.
hands rolling up cheddar bacon ranch pinwheels.
  1. Divide the cream cheese mixture among five tortillas and spread evenly.
  2. 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.

Don’t they look great? I told you they were the perfect entertaining food.

cheddar bacon ranch pinwheels displayed on a platter with fresh herbs.

How to Serve

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.

You can also serve these with a dip! Here a few dip options to consider:

Then you’re ready to serve these bacon cheddar ranch pinwheels!

close up of cheddar bacon ranch pinwheels on a small white plate.

Recipe Variations

These Cheddar Bacon Ranch Pinwheels are the perfect canvas for some culinary creativity. So, if you’re in the mood to shake things up a bit, or if you’ve got some surprise ingredients lurking in your fridge, here are some fun variations to try:

  • Veggie Delight: Swap out the bacon for finely chopped bell peppers, spinach, or sun-dried tomatoes. It’ll be a burst of fresh flavors that pair perfectly with the creamy ranch backdrop.
  • Spice It Up: Got a penchant for heat? Add some sliced jalapeños or a sprinkle of chili flakes to the mix. Or, you could swirl in some spicy sriracha or chipotle sauce for a smoky kick.
  • Cheese Lover’s Dream: While cheddar’s our star, who says we can’t invite some friends? Mix in some pepper jack for a spicy twist or go all out with a blend of mozzarella, feta, or even blue cheese. Cheese paradise, anyone?
  • Go Greek: Inspired by Mediterranean flavors? Swap the ranch seasoning for some olive tapenade, add crumbled feta, and sprinkle in olives and capers. Drizzle with a bit of olive oil and you’ve got a Grecian dream in your hand.
  • Meaty Madness: Not a bacon fan or just want more protein? Try using finely chopped grilled chicken, smoked salmon, or even thinly sliced turkey. Trust me, each bite will be a delectable surprise!
  • Wrap It Differently: Feeling experimental with your tortillas? Opt for spinach, tomato, or whole wheat wraps. Or take a gluten-free route with rice or corn-based tortillas. They not only bring in new flavors but also add beautiful colors to your platter!

Frequently Asked Questions

Before we get to the printable recipe card, here are some questions people often ask about cheddar bacon ranch pinwheels. If you don’t see your question in this list, please leave it in the comments.

Can I make pinwheels the day before?

Yes, you definitely can! You can store them for up to 24 hours before the flavor and texture start to change. I suggest keeping them in an airtight container in the refrigerator the day before.

Are pinwheels healthy?

That depends on your definition of healthy. They have fewer carbs than sandwiches and are made without any added sugar. However, cream cheese and bacon are kind of high in fat, if that’s something you are tracking.

How do you keep pinwheels together?

I noticed that when I rolled my pinwheels up, the cream cheese helped everything stick together perfectly. If you are having trouble, try sticking a toothpick through them to keep them together.

hand picking up cheddar bacon ranch pinwheels  with more in the foreground.

More Pinwheel Recipes You’ll Love

What are some of your favorite go-to snacks for parties or small gatherings?

If you like this recipe and want more tortilla pinwheel and roll-up ideas, be sure to check out my other pinwheel recipes. If you enjoy any of these pinwheel recipes, please leave a comment and a 5-star rating below. 

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Cheddar Bacon Ranch Tortilla Pinwheels

These Cheddar Bacon Ranch Tortilla Pinwheels are a crowd pleasure. Not only are they packed with flavor, but they are so easy to make!
5 from 2 votes
Print Pin Rate
Course: Appetizer, Snack
Cuisine: American
Keyword: pinwheels, ranch, roll-ups, snack
Prep Time: 30 minutes
Cook Time: 0 minutes
Total Time: 30 minutes
Servings: 50 pinwheels
Calories: 49kcal



  • 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.


Calories: 49kcal | Carbohydrates: 1g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 94mg | Potassium: 23mg | Sugar: 1g | Vitamin A: 144IU | Calcium: 25mg | Iron: 1mg

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Recipe Rating


  1. Just made these last night for hubby’s bday/MIL’s Mother’s day party. SOOOO good. Everyone loved them. Due to MIL’s medical condition we never put salt in anything, we just increase the other spices in recipes for flavour if needed. This was perfect, thank you so much!

  2. These are one of my go-to snacks. They are delicious on their own, but I love serving them with some salsa too. Thanks for sharing this keeper of a recipe.

  3. 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!

  4. 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.

  5. 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.

    1. 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

    1. 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