Mexican Pinwheels - cooking recipe

Ingredients

2 (8 oz.) pkg. cream cheese, softened
1 (1 oz.) pkg. Hidden Valley Ranch dressing mix
2 Tbsp. salsa
2 green onions, minced
1 (2.25 oz.) can sliced black olives (optional)
4 (12-inch) flour tortillas
1 (4 oz.) jar diced pimento
1 (4 oz.) can diced green chiles (jalapenos can be substituted if you dare!)

Preparation

Mix first 4 ingredients.
Spread on tortillas.
Drain vegetables and blot fairly dry with paper towels.
Sprinkle equal amounts of vegetables on top of cream cheese mixture.
Roll tortillas tightly.
Chill at least 2 hours.
Cut rolls into 1/4-inch pieces.
Discard ends.
Serve with spirals facing up and with extra salsa, if desired.