• Using a hand mixer or a large mixing spoon, cream together the cream cheese, sour cream, and Ranch dressing until smooth and well blended. Add the shredded sharp cheese and the chopped ham and incorporate thoroughly.
• Use a large piece of parchment paper on the countertop and place the 5 tortillas in a line. Divide the cream cheese mixture into equal portions for the 5 tortillas. Spread the mixture evenly on each tortilla, leaving a 1/2-inch border along the edge. Sprinkle equal amounts of green onions on each tortilla.
• Roll each flour tortilla tightly, making sure the cream cheese mixture holds each tortilla together. Wrap each tortilla in clear plastic wrap, twisting the ends, place on a tray, and refrigerate. Chill for 2-3 hours; chilling overnight is recommended.
• Slice and Serve. Cut each tortilla into 1/2 -inch slices. This will give you 10 slices per tortilla for a total of 50 pinwheels. These pinwheels are great just as they are, but feel free to serve with salsa, guacamole, or your favorite dipping sauce.

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