Ham and Cheese Pinwheels Recipe

Easy pinwheels rolled with ham, cheese, and creamy ranch filling. Perfect for parties, lunch boxes, and game day!

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Course: Easy Finger Foods

Cuisine: American

Prep Time: 15

Chill: 1

Total Time: 1 15

Servings:

Author: Jennifer Stewart

In a medium bowl, mix together the cream cheese, mayo, shredded cheese, and ranch dressing until smooth and creamy.
Lay a tortilla flat on a clean surface. Spread about ¼ of the cream cheese mixture evenly over the tortilla, all the way to the edges.
Place 2–3 slices of ham in a single layer.
Starting from one end, roll the tortilla up tightly into a log.
Repeat with the remaining tortillas and filling ingredients.
Wrap each rolled tortilla in plastic wrap and refrigerate for at least 1 hour. This isn't completely necessary, but it helps the pinwheels hold their shape when sliced.
Unwrap and cut each roll into 1-inch pinwheels. Serve chilled or at room temperature.

Use fresh, soft flour tortillas so they don't crack. Warm stiff tortillas briefly under a damp paper towel.
Soften cream cheese to room temperature for easy spreading and smooth texture.
Spread the cream cheese mixture all the way to the edges. This seals the roll and prevents unraveling.
Roll tortillas tightly. Loose rolls fall apart when sliced.
Chill for at least 1 hour before slicing. This is essential for clean cuts that hold their shape.
Use a sharp serrated knife and wipe it clean between cuts for neat slices.
Don't overfill with veggies or the pinwheels won't hold together.
Place a paper towel in the storage container to absorb excess moisture.
One large tortilla yields 6-8 pinwheels. Easy math for party planning!