Hidden Valley Pinwheel Sandwiches

12 Reviews
  • Prep 25 m
  • Cook m
  • Total 25 m
Servings: 8



  1. 1. Mix cream cheese, dressing mix and onions until blended. Spread on tortillas. Blot dry pimientos, chilies and olives on paper towels. Sprinkle equal amounts of pimiento, chilies and olives over cream cheese mixture. Roll tortillas tightly in Glad® Cling Wrap. Chill at least 2 hours. Cut rolls into 1-inch pieces. Discard ends. Serve with spirals facing up.
• For safe meat preparation, reference the USDA website.
• For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

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Hidden Valley Pinwheel Sandwiches is rated 4.3 out of 5 by 12.
Rated 5 out of 5 by from Awesome! I have been making these for 20+ years. EVERYONE LOVES THEM! I do have one change..I only use 3/4 of the Cream cheese and add 8 ounces of sour cream, making it a lot easier to spread. Of course, you can't leave them out too long!
Date published: 2017-01-09
Rated 5 out of 5 by from Great Finger Food! These are fun to make and take to potlucks and gatherings. Everyone loves them and always ask for the recipe. Be sure to drain your veggies very well to prevent the mixture from loosing it's texture. Patting dry with a paper towel really helps. Because they freeze so well, during the holidays I make a double batch and freeze one, then just take it out when I need it. I recommend slicing them and placing on a serving plate while still frozen before putting in the fridge to thaw, and they'll be ready when company comes, or if traveling, take the rolls with you directly from the freezer and slice them up when you get there, easy!
Date published: 2015-07-04
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