SOUTHWESTERN PINWHEELS

2 green onions, finely chopped
2 packages (8 oz. each) cream cheese
1 (1 oz.) envelope ranch-style dressing mix
5 (12 inch) flour tortillas
1/4 cup finely chopped pimento-stuffed olives
3/4 cup finely chopped ripe olives
1 (4.5 oz.) can chopped green chilis, drained
1 (4 oz.) jar diced pimento, drained

Combine first 3 ingredients; spread evenly over 1 side of tortillas.

Combine olives and remaining 3 ingredients, spread over cream cheese layer. Roll up tightly, jellyroll fashion. Wrap in plastic wrap; chill at least 2 hours.

To serve, remove plastic wrap, and cut each roll into 1-inch slices.

Yield: 40 pinwheels
Source: Connie Overby, The Humboldt Independent, December 27, 2006