Cheddar Bacon Ranch Pinwheels

The Ultimate No-Bake Party Appetizer

Whether you’re throwing a game day bash, prepping a party platter, or just want a crave-worthy snack that’s quick and satisfying, these Cheddar Bacon Ranch Pinwheels have you covered. Creamy, cheesy, savory, and loaded with flavor, these pinwheels are always a hit—and they take just minutes to put together.

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Total Time: 20 minutes (plus 1 hour chill time)

Yield: ~30 pinwheels (serves 6–8 as an appetizer)

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Ingredients

• 4 large flour tortillas (10-inch size)

• 8 oz (225g) cream cheese, softened to room temperature

• 1 tablespoon ranch seasoning mix (store-bought or homemade)

• 1 cup shredded sharp cheddar cheese

• 1/2 cup cooked and crumbled bacon (about 6 slices)

• Optional: 2 tablespoons chopped green onions (for extra flavor and freshness)

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‍ Instructions

1. Prepare the Filling

In a medium bowl, combine:

• 8 oz cream cheese

• 1 tablespoon ranch seasoning mix

Mix thoroughly with a rubber spatula or hand mixer until smooth and well blended.

Tip: Let the cream cheese sit at room temperature for 10–15 minutes before mixing to make this easier and fluffier.

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2. Add the Mix-ins

Fold in:

• 1 cup shredded cheddar cheese

• 1/2 cup crumbled bacon

• Optional: chopped green onions

Stir until evenly distributed throughout the cream cheese mixture.

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3. Assemble the Pinwheels

• Lay out the four tortillas on a clean work surface.

• Spread a generous layer of the filling evenly across each tortilla, going all the way to the edges for a consistent roll.

✍️ Pro Tip: Use the back of a spoon or an offset spatula to spread evenly without tearing the tortilla.

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4. Roll and Wrap

• Roll each tortilla tightly from one edge to the other, creating a firm log shape.

• Wrap each roll individually in plastic wrap to help it hold its shape.

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5. Chill

Refrigerate the wrapped rolls for at least 1 hour. This firms the filling and makes slicing easier and neater.

Make-Ahead Friendly: You can chill overnight—just slice before serving.

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6. Slice and Serve

• Remove the plastic wrap.

• Use a sharp serrated knife to slice each roll into 1-inch pinwheels (you’ll get about 7–8 slices per roll).

• Arrange on a platter and serve cold for the best texture and taste.

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Variations

• Spicy Kick: Add a dash of hot sauce or mix in finely chopped jalapeños.

• Low-Carb Option: Use large romaine or iceberg lettuce leaves instead of tortillas.

• Cheese Swap: Try pepper jack, smoked gouda, or mozzarella for a different flavor.

• Veggie Boost: Add diced bell peppers, shredded carrots, or baby spinach.

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Tips for Success

• Even Slicing: Chill thoroughly and use a serrated knife for the cleanest cuts.

• Double the Batch: This recipe scales well—double everything for larger gatherings.

• Keep Wrapped Until Serving: This keeps them moist and prevents the edges from drying.

• Serve With Dip: Pair with extra ranch dressing, BBQ sauce, or chipotle mayo for dipping.

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Serving Ideas

These pinwheels are perfect for:

• Game day snack platters

• Birthday parties and potlucks

• Packed lunches

• Picnics or road trip bites