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Pinwheels

2 Hours 30 Minutes
2 Hr 30 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
1 pkg (8 oz.) cream cheese
Vegetables (yes veggies!) I use red, yellow, green and orange peppers
1 small sweet onion
1/2 package dry ranch dressing mix
1 pkg (4 count) soft tortilla shells (the bigger size, like 10 inch I think)
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Let's Make It
1
Warm the cream cheese so it is easily mixable. Dice the veggies and onion realllll small. Then mix the cream cheese and ranch mix together in a bowl. When cream cheese is thoroughly mixed, add veggies and onion. Mix well. (By hand is easier, then you don't puree the veggies and still have the crunch.)
2
3
Spread onto the tortilla shells, in a thinner layer, about 1/4 to 1/2 inch. Roll up so it looks like a tube. Place into the refrigerator for 1 or 2 hours to harden, or until you are ready to serve.
4
5
When ready to serve, take them out of the refrigerator and slice into 1/2 to 1 inch slices. Place onto a plate or serving dish.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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