1 (8 oz) package cream cheese, softened
1 cup shredded cheddar cheese
2 jalapenos, seeded and chopped finely
4 strips of bacon, cooked and crumbled
dash garlic salt (to taste)
2 Flatout flatbreads
In a small bowl, combine the cream cheese, cheddar cheese, jalapenos, bacon, and garlic salt.
Divide the mixture in half, spreading each half evenly in a thin layer on each flatbread.
Roll the flatbread up tightly starting on the long end of the flatbread. Slice into 1/2 inch slices with a serrated knife. You can chill the rolled up flatbreads in the refrigerator for about 30 minutes to make slicing easier.
If serving cold, chill until serving. For hot pinwheels, bake on a greased baking sheet in a preheated oven at 350 degrees for 8-10 minutes.
Author’s note: I prefer them hot over cold but they’re good either way.