DJ’s Pinwheels

These little pinwheel sandwiches are a hit at our house.  Bekah says there is “some kind of sorcery” that I use to make the vegetables edible but I’m pretty sure that anything would taste good with bacon and cream cheese. She is not a fan of vegetables so I love that she will eat these.   I hope you enjoy them at your house.

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10 large flour tortillas

2 boxes of cream cheese, softened

1 pkg. of ranch dressing dry mix

Baby spinach, finely chopped (6 oz. bag)

Bacon bits (2 pkgs.)

1 cup pitted black olives, finely chopped

4 tablespoons pimentos, finely chopped

6-8 green onion stalks, finely chopped



Mix everything in a large bowl. Heat the tortillas in the microwave for about 20 seconds or so. You don’t want the tortillas to be hot, just warm enough that they are pliable. Lay the tortillas flat, scoop the filling and place it in the middle of the tortilla. Spread out the filling using a butter knife or rubber spatula, making one even layer. Roll the tortilla as tightly as possible until it is completely rolled up. After all of them are rolled, cover in plastic wrap and refrigerate for a few hours or overnight. This will make cutting the tortillas much cleaner and easier. Remove the tortillas from the plastic wrap and place them on a cutting board. Slice one half inch pieces with a sharp knife. The ends are usually not salvageable, so Brian and I just eat those and slice the rest. 🙂