Cheddar Bacon Pinwheels

Ingredients

2 packages (8 oz. each) cream cheese, softened

1 cup mild cheddar cheese, shredded

1/2 cup cooked bacon, crumbledDSCN4320

1/2 teaspoon parsley flakes

1/2 teaspoon dill weed

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

Salt and pepper to taste

5 (10 inch) flour tortillas

 

Directions

1. Add all ingredients except tortillas to a large bowl.

2. Using an electric mixer, beat mixture on low until creamy. Season with salt and pepper.

3. Divide mixture between tortillas and spread evenly.

4. Tightly roll tortillas and wrap in plastic wrap. Place in the refrigerator for a few hours or overnight.

5. When ready to serve or pack in a lunch box, cut off ends and cut each tortilla into 10 slices.

 

Note: These pinwheels can be frozen. Place slices on a baking sheet lined with parchment paper. Place in freezer until frozen. Transfer to a freezer safe container or freezer bag. To thaw, place desired amount of pinwheels on the counter for about 30 minutes before serving. Frozen pinwheels can be packed in a lunch box and will be thawed by lunch time.

Yield: 50 pinwheels

 

Recipe courtesy of motherthyme.com

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s