Bacon Cheddar Snack Rolls (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 tbsp dry ranch seasoning mix (from a packet)
02 -
8 oz cream cheese, softened until smooth enough to spread easily
03 -
½ cup crispy bacon, crumbled into tiny pieces
04 -
1 cup sharp cheddar cheese, freshly grated
05 -
4 large flour tortillas, at room temperature
→ Optional Add-ins
06 -
2 green onions, chopped into small pieces
# Instructions:
01 -
Stir the softened cream cheese and ranch powder in a mixing bowl. Keep at it until the mixture turns silky smooth. No clumps left behind!
02 -
Add the shredded cheddar, chopped green onions (if you're using them), and crispy bacon crumbs to the cream cheese mix. Stir until it looks uniform.
03 -
Split the mixture among the four tortillas. Spread it out to cover the surface all the way to the edges. Use an offset spatula or the back of a spoon to make it easy.
04 -
Starting at one side, roll up each tortilla into a tight log. Gently press as you go to keep things snug and avoid air gaps.
05 -
Wrap the tortilla logs up securely in plastic wrap. Pop them in the fridge for at least an hour so they're easier to slice perfectly later.
06 -
After chilling, remove the plastic wrap and slice each roll into pieces about ¾-inch thick. Lay them out on a plate and dive in!
# Notes:
01 -
Make these a day ahead—they stay awesome for up to 24 hours.
02 -
Shred your own block of cheese for better melt and flavor; skip pre-shredded packs.
03 -
Keep them in the fridge until you're ready to serve. They'll taste better chilled.