Cheddar Bacon Ranch Pinwheels

These tasty little Cheddar Bacon Ranch Pinwheels are easy to make and are great appetizers or even to enjoy for lunch. 

Cheddar Barcon Ranch Pinwheels |

I love pinwheels.  They make cute little appetizers and are also great for lunches.  Any kid (or adult) would love to dive into these tasty little Cheddar Bacon Ranch Pinwheels when they open their lunchbox. 

While my kiddos are a few years away from jumping on the school bus with their lunchbox in hand, I still love to create fun lunches for them.  Like many three year olds, I am in the midst of a picky eater stage.  Not fun for a foodie like myself who wants to whip up Pinterest inspired lunches for them.  They are not big meat eaters, they even turn their noses up at chicken tenders.  I don’t know many kids that don’t like chicken tenders or nuggets.  I will remind them of that one day when that is all they want to eat. 

One thing I have found they like are you guessed it, pinwheels.  How could you not love these cute tortilla rolls that are filled with cream cheese, cheddar cheese, crispy bacon and a handful of spices.  I love this creamy filling.  The combination of the cheddar, bacon and ranch is the great in these pinwheels and is also works great to serve simply as a dip or even in phyllo cups.  

With football season kicking off soon (Go Bills), these make a fun appetizer to serve at a football party.  You can even make these ahead of time and pop them in the freezer.  When ready to eat just thaw and serve. 

Cheddar Barcon Ranch Pinwheels |

What you need
Cream cheese
Cheddar cheese
Crumbled bacon
Dill weed
Parsley flakes
Garlic powder
Onion powder
Flour tortillas

Step one: Add all ingredients except tortillas in a large bowl and beat on low until creamy.

Bacon Cheddar Ranch Pinwheels - Mother Thyme

Cheddar Bacon Ranch Pinwheels - Mother Thyme
Step two: Divide mixture between tortillas and spread evenly.

Cheddar Bacon Ranch Pinwheels - Mother Thyme

Step three: Tightly roll tortillas and wrap in saran wrap. Chill in the refrigerator for a few hours or overnight.  When ready to serve cut off ends and slice into pieces.

Cheddar Bacon Ranch Pinwheels - Mother Thyme


Cheddar Bacon Ranch Pinwheels

  • Prep Time: 15 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 50 pinwheels


  • 2 packages (8 ounce each) cream cheese, regular or light, softened
  • 1 cup mild cheddar cheese, shredded
  • 1/2 cup cooked bacon, crumbled (about 5 slices)
  • 1/2 teaspoon parsley flakes
  • 1/2 teaspoon dill weed
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt and pepper to taste
  • 5 (10 inch each) flour tortillas


  1. Add all ingredients except tortillas to a large bowl.
  2. Using an electric mixer beat on low until creamy. Season with salt and pepper.
  3. Divide mixture between tortillas and spread evenly.
  4. Tightly roll tortillas and wrap in saran wrap. Place in the refrigerator for a few hours or overnight.
  5. When ready to serve, cut off ends and cut into slices.


Bacon tip: For crisp bacon without the splatter place bacon slices on a foil lined baking sheet. Bake in a 375 degree oven for 18-20 minutes until crispy.
Freezer tip: Place slices on a baking sheet lined with parchment paper and place in freezer until frozen. Transfer to a freezer safe container or freezer bag. To thaw, place desired amount of pinwheels on counter for about 30 minutes before serving.

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More lunch time, game time favorites
Tortilla Pinwheels
Curry Chicken Salad
Buffalo Chicken Grilled Cheese

Cheddar Bacon Ranch Pinwheels |



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  1. These pinwheels look very tasty! I guess it is a great thing to cook when your guests are about to come! It is so simple and unique. I wonder what kind of products can be substituted. For example, is it possible to use fish instead of meat?

    1. Hi Lisa, I suggest using flour tortillas instead of corn tortillas if you can. The flavor is so much better with the flour tortillas. Also the flour tortillas are soft so you won’t have any problem rolling them or having them crack. Enjoy! 🙂

  2. This was delicious! I used 8 oz of cream cheese and 8 oz of sour cream, I was in a hurry so I froze them for 20 minutes and they sliced just fine. These are VERY good and will make again! Thanks for sharing this recipe!

    1. I made these for a baby shower and I used a ranch pack for to save time and effort since I was making a bunch of other things. They turned out great and everyone loved them.

  3. I’m sue these are fantastic…just wondering what you do with all of those “not so even ends”…lol!!!

  4. Jennifer,

    It this recipe supposed to have any ranch dressing in it? You mentioned the combination of cheddar, bacon and ranch makes me think ranch dressing is in it…?
    Thanks, Janet

  5. I also had/have a picky eater. Would not eat bread, pizza, cheese, allergic to peanut butter so lunches were definitely a challenge. He is 18 now and his poor future wife, were praying for her already, cuz this guy is still pretty picky he will eat a slice of pizza now and keep his bun on his burger 🤣but, still doesn’t like tacos I have failed him as a parent 🤣 gonna try this yummy recipe for me and hubby anyway .

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