Ingredients
250 g package cream cheese, softened
1 cup shredded cheddar cheese
¼ tsp SIDS CRAZY SALT
2 jalapenos, seeded & chopped finely
4 strips of bacon, cooked & crumbled
dash garlic salt (to taste)
2 flatbreads
Directions
In a small bowl, combine the cream cheese, cheddar cheese, SIDS CRAZY SALT, 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 cm 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 175°C for 8-10 minutes. (I prefer them hot over cold but they're good either way.)
