Party Pinwheels

Kim Biegacki


I just made these for our Father's Day BBQ Cookout we had this past Sunday on 6/23/13. These little bite size goodies are a delicious treat for any occasion. I've been making them for 20 years now and they are always a hit & quickly disappear. They are also a great snack to make to sneak some veggies into the diet. (If making for a party it might be good to double the recipe.)

If you have any left overs you can always snack on them the next day for lunch or a midday snack.

pinch tips: How to Grate Cheese for Easy Clean Up



2 1/2 - 3 dozen slices


10 Min


No-Cook or Other


1 pkg
tortillas, flour - large (burrito size)
1/4 c
onion, minced
1/4 c
black olives, chopped
1/4 c
celery, minced
3 Tbsp
pimentos, drained
1/4 c
green bell peppers, minced
2 - 3 Tbsp
ranch style dressing mix, dry
2 pkg
cream cheese, room temperature - 8 oz. each

Directions Step-By-Step

You'll need 3 or 4 large flour tortillas to make these pinwheels.
Mix your cream cheese and 2 tbsp. dry ranch dressing mix with your mixer. Taste and see if you want more ranch flavor and adjust to your taste. Add in your minced onion, chopped black olives, pimentos, minced bell peppers and stir with a spoon till it is mixed well.
Spread out on a large tortilla by dropping large tbsp. of mixture onto the tortilla. Spread it out evenly and as close as possible to the edges. Next, roll up the tortilla as tightly as possible.
Wrap your rolls individually with plastic wrap and refrigerate overnight.
When ready to serve slice with a steak knife or serrated edge knife and cut medium slices. You should be able to get about 10 slices per roll. The end pieces I usually eat or give to my nephews. Serve on a festive tray and enjoy.

About this Recipe