Cheddar Bacon Ranch Pinwheels

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 Dill Weed
• 1/2 teaspoons Garlic Powder
• 1/4 teaspoons Onion Powder
• Salt And Pepper
• to taste
• 5 whole (10-Inch Size) Flour Tortillas

Instructions

1. Add all ingredients except salt, pepper and tortillas into a large bowl.
2. Using an electric mixer beat on low until creamy.
3. Season with salt and pepper as desired.
4. Lay out your tortillas on a work surface.
5. Divide mixture between tortillas and spread evenly.
6. Tightly roll tortillas and wrap each in a piece of plastic wrap.
7. Place in the refrigerator for a few hours or overnight.
8. When ready to serve, unwrap the rolls, cut off ends and cut into roughly 1 inch thick slices.
9. Bacon tip: For crisp bacon without the splatter place bacon slices on a foil lined baking sheet.
10. Bake in a 375 F oven for 18-20 minutes until crispy.
11. Freezer tip: Place cut pinwheel slices on a baking sheet lined with parchment paper and place in the freezer until frozen.
12. Transfer to a freezer safe container or freezer bag.
13. To thaw, place desired amount of pinwheels on counter for about 30 minutes before serving.