Cheddar Bacon Ranch Pinwheels

• 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

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.

cream cheese, cheddar cheese, bacon, parsley flakes, dill, garlic, onion powder, salt, flour tortillas

Taken from tastykitchen.com/recipes/appetizers-and-snacks/cheddar-bacon-ranch-pinwheels/ (may not work)