Holiday Roll Ups

cream cheese, softened

ranch dressing mix

black pepper

flour tortillas

green bell peppers

red bell peppers

green onions, sliced

Mix the cream cheese, ranch dressing mix and the black pepper together thoroughly.

Spread the mixture on the tortillas, and then sprinkle over the diced bell peppers and green onions. Roll up tightly, wrap in plastic wrap and refrigerate until party time (for at least 1 hour).

When I made this it was so salty I almost threw them away.  I planned on serving them the next day at our church coffee hour.  Instead I wrapped them up and refrigerated them overnight.  The next day I tried them before tossing them and I am glad I did.  I did serve them and people liked them. They were gone in minutes and people asked for the recipe.  The saltiness dissipates so I would suggest making the cream cheese/ranch dressing the day before using.

Way too much green and red pepper flavor which is harsh.  Next time may use pimento stuffed green olives, or pimento to soften the taste.  

I wish there were a higher rating than 5 stars,  these are IRRESISTIBLE!  Two things: 1) we had them for mother's day last year, so don't limit yourself to just "holiday" wraps; 2) MAKE AND EAT THE SAME DAY YOU WRAP THEM!!  Mix the cream cheese mixture at least an hour before wrapping, but THEY WILL GET SOGGY if you make them a full day ahead...and then people won't get to experience their amazingness!

I added bacon and seeded roma tomatoes to the recipe, kind of like a BLT.
they were delicious. (and gone in 10 minutes)

These were a big hit at my office party!  I used two packages of 8oz cream cheese and 5 large tortilla's.  Also make sure you put all of the chopped peppers in the roll ups because that is where the crunch is!  If you try to cut down because you are afraid it will be to peppery you get a saggy roll up! If you use a tomato knife it doesn't smash the rolls as you cut them! I have a great picture but can't see how to download it!

Easy to make, no complaints. I modified The recipe, put two packages of softened cream cheese along with three cans of hatch hot green chili from New Mexico. Added some Cajun spice, salt pepper and Sriracha. Roll tightly, I would suggest the same day you’re going to eat them. Much better fresh. For the people who don’t like spice, I added a cup of grated cheddar cheese to a separate batch. Equally yummy and went just as fast.

These are excellent!  The peppers add color and a wonderful crunch. I made the day before and wrapped them in plastic wrap and they stayed crunchy and wonderful. 

2 packages (8 oz each) of cream cheese mixed with the whole ranch packet is extremely salty... Please use caution, mix in some of the seasoning and then taste. When balanced, they taste fine. Nothing super duper special, but good pinwheels (it is what it is, party food). <br />

I don't like recipes that don't give sizes, this doesn't say what size tortillas, it should say 8 oz packages of cream cheese, on person was asking in the comments about  the cream cheese thinking it is the soft kind in containers. There are several sizes of tortillas these days, and some cooks might be confused. And how much black pepper please? After making up the cream cheese mixture, I think these may be too salty. I am serving these tomorrow for Christmas Eve, or they may be dumped after I slice and taste them.

https://www.foodnetwork.com/videos/rees-holiday-roll-ups-0220335

Ree's Holiday Roll-Ups: so simple and tasty, you'll want them year round.

holiday roll ups

Cook Time: 10 minutes

Total: 1 hours, 10 minutes

Servings: 35

Author : Ree Drummond : Food Network

Ingredients

Instructions

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