2  8-oz. pkgs. cream cheese
                    2  tbsp. spring onion, chopped
                    2  small cans chopped black olives
                    1/4  cup Hormel bacon bits
                    2  tbsp. salsa
                    1 tsp. cumin
                    2 garlic cloves, crushed
                    Hot pepper, chopped (to taste)
                    12 flour tortillas

 Soften cream cheese. In a bowl, blend cream cheese with onion, olives, bacon bits, salsa, cumin,
 garlic and hot pepper. Mix well. Spread mixture on flour tortillas (thinly). Roll up jelly-roll style and slice about 3/4 inch thick. Refrigerate overnight. Serve with salsa.  They should look like pinwheels.

                    Serves : 20