Cream Cheese & Ham Pinwheels

In a medium bowl, combine the softened cream cheese and sour cream/mayonnaise (if using). Beat with a hand mixer or stir vigorously with a spoon until the mixture is completely smooth and lump-free.
Add the shredded cheese, diced green pepper, chopped chives/green onion, and the dry seasonings (Ranch mix or spice blend).
Mix everything well until all the ingredients are evenly distributed throughout the creamy base. Season with salt and pepper.

Lay a large flour tortilla flat on your work surface.
Use a spatula or knife to spread approximately $1/4$ of the cream cheese mixture evenly over the entire surface of the tortilla, stretching all the way to the edges. This creamy layer acts as the “glue” to hold the pinwheel together!
Sprinkle $1/4$ of the chopped deli ham evenly over the cream cheese layer.

Starting from one edge, tightly roll the tortilla into a compact log shape. Roll slowly and press gently to ensure the filling stays inside and the log is firm.
Once rolled, wrap the log tightly in plastic wrap to help it set and keep its shape.
Repeat the spreading and rolling process with the remaining tortillas and filling.
Refrigerate the wrapped logs for a minimum of 1 to 2 hours, or even better, overnight. Chilling is crucial for easy, neat slicing.

Remove the chilled logs from the refrigerator and unwrap the plastic wrap.
Using a sharp knife, trim off the slightly uneven ends.
Cut the logs into bite-sized pinwheels, about $3/4$ to 1 inch thick.
Arrange the pinwheels flat on a serving platter. Serve immediately, perhaps alongside a small bowl of salsa or your favorite dipping sauce.