Description
A perfect appetizer combining sweet and spicy pepper jelly with cool, creamy ranch dressing, all rolled up in a soft tortilla and sliced into bite-sized pinwheels.
Ingredients
Scale
For the Crust:
- 4 large flour tortillas (10-inch)
- 1 (8 oz) block cream cheese, softened
- 1/2 cup ranch dressing
- 1/2 cup sweet heat pepper jelly (such as jalapeño or habanero)
- 1 cup shredded cheddar cheese
- 1/2 cup cooked and crumbled bacon
- 1/4 cup chopped green onions
- Optional: extra pepper jelly for dipping
Instructions
1. Prepare the Crust:
- In a medium bowl, beat together the softened cream cheese and ranch dressing until smooth and creamy.
- Spread an even layer of the cream cheese mixture onto each tortilla, leaving a small border around the edges.
- Spoon the pepper jelly onto the cream cheese layer and gently spread it out, covering most of the surface.
- Sprinkle the shredded cheddar cheese, crumbled bacon, and chopped green onions evenly over the jelly.
- Starting from one edge, tightly roll each tortilla into a log. Wrap each roll tightly in plastic wrap and refrigerate for at least 2 hours (or up to overnight) to set.
- When ready to serve, unwrap the rolls and slice into 1-inch thick pinwheels. Arrange on a platter and serve with extra pepper jelly if desired.
Notes
You can customize the seasonings to taste. For extra heat, use a spicy habanero jelly. For a milder version, use sweet red pepper jelly.