Description
Need a fast, no-cook appetizer that always disappears first? These Creamy Bacon Ranch Roll-Ups are the answer. They’re cool, creamy, salty, and packed with flavor in every bite. Perfect for parties, lunchboxes, game day, or quick snacks, they come together in minutes and can be made ahead for zero stress later.
Ingredients
-
8 large flour tortillas
-
8 oz (225 g) cream cheese, softened
-
1 packet (1 oz) ranch seasoning mix
-
1 cup shredded cheddar cheese
-
½ cup cooked bacon, crumbled
-
¼ cup finely chopped green onions
-
¼ cup finely chopped red bell pepper (optional)
Instructions
-
Make the filling
In a medium bowl, mix softened cream cheese and ranch seasoning until smooth. -
Add mix-ins
Stir in cheddar cheese, bacon, green onions, and bell pepper until evenly combined. -
Spread
Lay out a tortilla and spread a thin, even layer of the mixture over the entire surface. -
Roll
Roll the tortilla up tightly into a log. Place seam-side down. Repeat with remaining tortillas. -
Chill
Wrap rolls and refrigerate at least 30–60 minutes to firm up (this makes slicing easier). -
Slice
Use a sharp knife to cut into 1-inch pinwheels. Arrange and serve cold.
Notes
-
Soft tortillas roll better — let them sit at room temp first so they don’t crack.
-
Crispy bacon works best — soft bacon can make the filling mushy.
-
Don’t overfill — a thin layer holds together better when sliced.
-
Make ahead — whole rolls can be refrigerated up to 24 hours before slicing.
-
Clean cuts — wipe your knife between slices for neat pinwheels.