Touchdown Pinwheels - Picnic Food

 8 slices bacon                                   

2 teaspoons fresh thyme

6 cups sliced white onion (5-6 medium onions)

1 (8 ounce) package cream cheese, softened

6 ounces goat cheese, softened  

1/2 teaspoon salt 

1/2 teaspoon ground black pepper    

6 (10-inch) flour tortillas 

In a large skillet cook the bacon over medium-high heat until it is crisp. Drain on paper towels. Leave 1 tablespoon of the bacon drippings in the skillet, reduce the heat to low, and add onions and thyme. Cook, stirring occasionally, until the onions are golden brown, for about 45 minutes.

When bacon is cool, finely chop it and set aside.

Combine the cream cheese and goat cheese in a large bowl. Using an electric or hand mixer on medium speed beat until they are well combined, about 1 minute. Stir in the caramelized onions, bacon, salt, and pepper until everything is well combined. Spread the mixture evenly onto the tortillas, and roll them up tightly. Wrap each rolled tortilla in plastic wrap, and refrigerate for at least 30 minutes. 

Unwrap the plastic, and cut the ends off the rolls. Use a sharp knife to cut each roll into 1-inch sections. Serve the pinwheels immediately, or place in a cooler until you are ready to serve them.

Makes 6-8 servings. (240 calories for 3)

Tip: Pinwheels are easiest to cut with a very sharp knife.

Taken from The Outdoor table Cookbook