Pepperoni Tortilla Pinwheels 

We first had these in a restaurant years ago, and we thought they were the best.  Since then, we save a lot of money by making our own instead of getting them at a restaurant.

Ingredients

1 (12 oz.) pkg. sliced pepperoni
1 (8 oz.) pkg cream cheese, softened
1 c. sour cream
1/8 tsp. crushed red pepper flakes (or more if desired)
1/4 tsp. garlic powder
1 c. shredded cheddar cheese
1 (4 1/2 oz.) can green chilies, drained and chopped
1 (4  1/2 oz.) can olives, drained and chopped
1 onion, chopped
salt and pepper to taste

Directions

Cut the pepperoni into small pieces. Set aside.

In a mixing bowl, combine cream cheese, sour cream, red pepper flakes and garlic powder.  Beat until thoroughly mixed.

Stir in pepperoni, cheddar cheese, green chilies, olives, onions, and garlic powder.  Mix well. 

Season with salt and pepper to taste.

Spread the cream cheese mixture thinly and evenly over one tortilla wrap, stopping about 1/4-inch from the edge of the tortilla wrap.   Roll the tortillas up tightly. Repeat with the remaining tortilla wraps. 

Wrap each rolled tortilla in a sheet of plastic wrap. Refrigerate until ready to serve.

When ready to serve, cut the tortilla wraps with a sharp serrated knife into a 1/2-inch or 3/4 inch slices. 

Serve with salsa, sour cream or guacamole.

Notes

You can add or change out and use different ingredients with this recipe. Try adding bacon, ham, diced chicken, smoked salmon, or even dill pickles. If you want a more Mexican flavor, sprinkle in some taco seasoning or a seasoning packet from Ramen noodles. 

Tortilla Pinwheels will keep up to 4 days in the refrigerator or up to 2 months in the freezer.