My neighbor Janet knocked on my door last Tuesday morning, still in her housecoat, asking if I had “one of those fancy sandwich recipes” for her book club meeting. She’d been scrolling Pinterest at 5 a.m. (we’ve all been there) and panicked about needing something impressive. I handed her my go-to High Roller Pinwheel Sandwiches recipe, and by Thursday, three more ladies from her street were texting me for it.

 

Ingredients

 

These High Roller Pinwheel Sandwiches pack serious flavor into every spiral. You’ll need:

 

• 8 large flour tortillas (10-inch/25cm diameter)
• 1 lb cream cheese, softened (450g)
• 1 packet ranch dressing mix (1 oz/28g)
• 1/2 cup mayonnaise (120ml)
• 1 cup cooked bacon, crumbled (150g)
• 1 cup sharp cheddar cheese, shredded (115g)
• 1/2 cup green onions, finely chopped (50g)
• 1/4 cup sun-dried tomatoes, chopped (35g)
• 2 cups fresh spinach leaves, chopped (60g)
• 1/2 tsp garlic powder
• 1/4 tsp black pepper

 

Step-by-Step Instructions

 

1. Beat cream cheese, ranch mix, and mayo until smooth and creamy.
2. Fold in bacon, cheddar, green onions, sun-dried tomatoes, and garlic powder.
3. Season mixture with black pepper to taste.
4. Spread 1/3 cup filling evenly across each tortilla, leaving 1/2-inch border.
5. Layer chopped spinach over the cream cheese mixture.
6. Roll tortillas tightly, starting from one edge—no air pockets.
7. Wrap each roll in plastic wrap and refrigerate 2 hours minimum.
8. Slice chilled rolls into 1-inch pinwheels using sharp knife.

Boom!

Pro Tips & Variations

 

Make-ahead magic: These High Roller Pinwheel Sandwiches actually taste better after sitting overnight. The flavors meld together like old friends catching up over Tim Hortons coffee.

 

Flavor twists: Swap ranch for Italian seasoning and add roasted red peppers. Or go Mexican-style with taco seasoning, jalapeños, and pepper jack cheese. My cousin in Winnipeg makes hers with everything bagel seasoning—genius.

 

Rolling technique: Pat tortillas with paper towels before spreading filling. Moisture is what you’re fighting against here.

 

Storage & Food Safety

 

Store pinwheel sandwiches covered in the refrigerator for up to 4 days. The cream cheese base keeps everything food-safe when properly chilled. When reheating (though they’re perfect cold), ensure internal temperature reaches 165°F if you’ve added any meat that wasn’t fully cooked before.

 

Never leave these appetizers at room temperature longer than 2 hours during parties.

Nutrition & Serving Ideas

 

Per serving (4 pinwheels):

 

• Calories: 285
• Protein: 12g
• Carbohydrates: 18g
• Fat: 19g
• Fiber: 2g
• Sodium: 520mg

 

These pinwheel party favorites pair beautifully with crispy kettle chips or fresh fruit salad. I’ve served them alongside smoked salmon bagels for brunch, and they complement scrambled eggs perfectly. The savory-tangy combo cuts through rich breakfast foods like nobody’s business.

 

For game day, arrange them on platters with buffalo chicken dip and veggie sticks.

 

FAQs

 

Can I freeze High Roller Pinwheel Sandwiches? Absolutely! Wrap tightly and freeze up to 1 month. Thaw overnight in fridge before slicing. The texture stays surprisingly good—I learned this during last year’s NHL playoffs when I made way too many.

 

What if my tortillas keep cracking? Warm them slightly in the microwave (10-15 seconds) or let them come to room temperature first. Cold tortillas are stubborn like my dad trying to parallel park.

 

How thin should I slice them? Aim for 1-inch thick slices—any thinner and they fall apart. Any thicker and they’re awkward to eat, which defeats the whole elegant finger-food purpose.

 

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Sarah McKenzie has been developing comfort food recipes from her Halifax kitchen for over 15 years, specializing in crowd-pleasing appetizers and Maritime-inspired dishes.