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broccoli bacon ranch pinwheels

Broccoli Bacon Ranch Pinwheels

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Prep Time 20 minutes
Cook Time 12 minutes
Resting Time 15 minutes
Total Time 47 minutes
Course Appetizer
Cuisine American
Servings 24 pieces

Equipment

  • 2 sheet pan
  • 1 Parchment paper roll
  • 1 Mixing bowl
  • 1 Whisk
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Spatula
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Cooling rack
  • 1 plastic wrap roll

Ingredients
  

  • 8 ounce cream cheese softened
  • 1/3 cup ranch dressing
  • 1 tablespoon ranch seasoning powder
  • 1 cup broccoli florets finely chopped
  • 6 slice bacon cooked and crumbled
  • 1/2 cup cheddar cheese shredded, mild
  • 2 tablespoon green onion thinly sliced
  • 1/4 teaspoon black pepper ground
  • 4 large flour tortillas 10-inch
  • 1 tablespoon butter melted

Instructions
 

  • Cook the bacon until crisp, drain on paper towels, and crumble.
  • Finely chop the broccoli florets into small rice-sized pieces.
  • In a mixing bowl whisk together softened cream cheese, ranch dressing, and ranch seasoning until smooth.
  • Fold in chopped broccoli, crumbled bacon, shredded cheddar, green onion, and black pepper until evenly combined.
  • Lay a tortilla on the cutting board and spread a quarter of the filling evenly to the edges leaving a 1/2-inch border.
  • Roll the tortilla up tightly into a log, seam side down, and repeat with remaining tortillas.
  • Wrap each log in plastic wrap and chill for 15 minutes to firm for cleaner slicing.
  • Preheat oven to 400°F (200°C) and line sheet pans with parchment paper.
  • Unwrap the logs, brush outsides lightly with melted butter, and slice into 1-inch pinwheels.
  • Arrange pinwheels cut side up on prepared sheet pans with slight spacing.
  • Bake for 10 to 12 minutes until edges are golden and cheese is melty.
  • Transfer to a cooling rack for 5 minutes before serving warm or at room temperature.

Notes

For best texture, chop the broccoli very fine so it softens quickly without needing to pre-steam, or briefly blanch and pat dry if you prefer a milder bite; ensure the cream cheese is fully softened to avoid tearing tortillas and roll tightly to prevent gaps. Chilling makes slicing neat and helps the spirals hold during baking, and brushing with butter promotes browning. Use low-moisture add-ins to avoid sogginess, swap cheddar for pepper jack for heat, and choose 10-inch tortillas for consistent size; whole-wheat or spinach wraps also work well.
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