Ranch Ham Roll-Ups

These appetizers are a potluck staple for good reason: they are make-ahead, no-bake, and disappear by the handful. A ranch-spiked cream cheese spread goes onto soft tortillas, gets layered with ham and green onions, then rolled tight and sliced into pretty pinwheels.

The ranch dressing mix does all the seasoning, beaten right into the cream cheese for a tangy, herby spread. Soften the cream cheese first so it goes on smooth without tearing the tortillas.

The key to clean pinwheels is the chill. Roll the wraps as tightly as you can, then refrigerate them until firm before slicing. Cold, firm rolls cut into neat spirals with a sharp knife, while soft ones squish and unravel into a mess. That also makes them a perfect do-ahead, assemble and chill a day in advance, then slice just before the party. Wipe your knife between cuts for the tidiest pinwheels.

Kitchen Tips

• Soften the cream cheese fully so it spreads smooth without tearing the tortillas.
• Roll the wraps tightly and chill until firm before slicing, for clean pinwheels that hold their spiral.
• Use a sharp knife and wipe it between cuts. Make them a day ahead and slice just before serving.

Variations

• Swap turkey, roast beef, or salami for the ham.
• Add shredded cheese, diced pickles, or roasted red pepper to the filling.
• Use spinach or tomato tortillas for a pop of color.