8 slices of ham or salami lunchmeat, thick sliced (or double up thinly sliced lunchmeat)
5-8 slices bacon (cooked)
1 8-oz package cream cheese, softened
3 teaspoons ranch seasoning
½ cup black olives, chopped
Place the salami or ham down on a cutting board in overlapping rows 4×2.
Spread ½ package of cream cheese over the salami. If your cream cheese is too hard to spread with a knife, you can try placing it between two sheets of wax paper and rolling it flat with a rolling pin and then placing it onto the salami or ham.
Sprinkle 1½ teaspoons of the ranch seasoning on the cream cheese and sprinkle with ¼ cup black olives. Lay the strips of bacon across the cream cheese in the short direction.
Carefully roll the pinwheels – long side to long side, rolling as tightly as possible.
Hold the roll securely and cut into 1-2″ pieces.
Wrap each piece individually with plastic wrap for single-servings.