• In a small mixing bowl, beat together cream cheese, salsa, and sour cream. Add in seasoning and mix until combined and smooth. The mixture should be thick and creamy and not thin and runny. If it's too thin, add more cream cheese.
• Spoon about 1/4 cup of cream cheese mixture onto one tortilla. Use the back of a spoon or spatula to smooth mixture to almost the edge of the tortilla all the way around. Sprinkle with a layer of shredded cheese.
• Starting on the end of the tortilla with the most cream cheese mixture, tightly roll the tortilla, taking care not to squish the ingredients out of the ends of the tortilla.*
• Repeat until all mixture and tortillas have been used.
• DO NOT CUT YET! Roll tortilla rolls in plastic wrap and place in the refrigerator for a minimum of 30 minutes but overnight is better. (I always refrigerate them overnight.)
• When ready to serve, use a sharp or serrated knife, gently cut roll ups into 1/4-inch or 1/2-inch slices. The amount you get will vary based on your slice sizes.

TO ASSEMBLE THE ROLLUP PINWHEEL CHRISTMAS TREE

• Using a plate or party platter, place a circle of pinwheels on the plate, filling sides up. (Fill in the circle with more pinwheels.) Repeat with a smaller layer on top of that layer. Continue building layers, getting smaller as you go up, ending with one pinwheel on top. (see picture in post)
• Using kitchen shears, cut a star out of a red bell pepper. Stick into top of pinwheel at the top of the pinwheels "tree."
• Serve immediately with sides of sour cream and salsa for dipping.
• Store in an airtight container in the refrigerator for up to a week (if they last that long!).