For the filling
- 8 oz (225 g) cream cheese, softened
Softened brick cream cheese creates a smooth, spreadable base that “glues” the roll-ups together, a technique used in most tortilla pinwheel recipes. - 1/2 cup shredded cheddar cheese
Adds sharp, cheesy flavor and a bit of texture; cheddar is a common choice in ranch and ham pinwheels. - 1 tablespoon ranch seasoning or 1 packet, to taste
Provides instant savory flavor with herbs, onion, and garlic, just like other cream cheese ranch roll-ups. - 1/4 cup finely chopped green onions
Adds mild onion bite and freshness that cuts through the richness of the cream cheese and ham. - 1/4 cup finely diced red bell pepper
Brings sweetness, crunch, and color—vegetable add-ins like peppers are standard in veggie and ranch pinwheels. - 1/4 cup finely diced pickles or relish (optional)
Adds tang and a dill-pickle punch similar to dill pickle pinwheels that combine pickles, ranch, and ham. - 1 tablespoon Dijon mustard (optional)
Boosts tang and depth; mustard is often used in savory roll-ups for extra zip. - Salt & pepper to taste
Balances and rounds out flavors; ranch mix is salty, so season lightly and adjust.
For the pinwheels
- 4 large flour tortillas (10-inch)
Soft, flexible tortillas are the standard wrapper for cold cream cheese pinwheels; 10‑inch size yields large, neat spirals. - 12–16 thin slices of deli ham
Provides protein, saltiness, and that classic ham-and-cheese flavor; thin slices roll more easily and cut cleanly. - Plastic wrap (for chilling)
Keeps rolls tight and helps them firm up in the fridge for precise slicing, a method repeatedly recommended in tortilla pinwheel recipes.
Step-by-step instructions
Prepare the cream cheese base
Place the softened cream cheese in a medium bowl. Beat with a hand mixer or sturdy spatula until completely smooth and spreadable, scraping down the sides as needed. Softening and whipping the cream cheese first is a common step in pinwheel recipes to prevent lumps and tearing.
Add seasonings and mix-ins
Add the shredded cheddar, ranch seasoning, green onions, red bell pepper, pickles or relish (if using), Dijon mustard (if using), and a light pinch of salt and pepper. Mix until everything is evenly distributed and the filling looks colorful and cohesive. This approach mirrors other ham-and-cheese or ranch roll-ups that mix all flavorings into the cream cheese before spreading.
Assemble the pinwheels
Lay one flour tortilla on a clean work surface. Spread a generous but even layer of the cream cheese mixture over the tortilla, leaving about a 1/4‑inch border around the edges to prevent overflow when rolling. Pinwheel tutorials often stress an even, thin layer for tidy spirals.
Arrange 3–4 slices of deli ham over the cream cheese layer, covering as much of the surface as possible in a single, even layer. This ensures every slice shows a nice spiral of meat and filling, similar to other ham tortilla roll-ups.
Repeat with the remaining tortillas, filling, and ham.
Roll tightly
Starting from one edge, roll the tortilla up as tightly as you can without squeezing the filling out. Use your fingers to maintain gentle tension as you roll so the spiral stays compact, a technique recommended in dill pickle and ham roll-up recipes.
Wrap each rolled tortilla snugly in plastic wrap. This helps hold the shape and prevents drying.
Chill the rolls
Refrigerate the wrapped rolls for at least 1 hour, or up to 24 hours. Chilling is essential for firming the filling and making it easier to slice cleanly; many pinwheel recipes insist on a chill period for best results.
Slice and serve
Unwrap the chilled rolls. Using a sharp serrated knife, trim off the uneven ends if desired, then slice each roll into 1‑inch pinwheels using gentle sawing motions to avoid squashing them, as suggested in multiple tortilla pinwheel guides.
Arrange the pinwheels cut-side up on a serving platter.
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