Follow these detailed instructions carefully to ensure your pinwheels are perfectly rolled, beautifully sliced, and incredibly delicious. The process is straightforward, with the most important step being the chilling time, which is essential for a clean cut.

Step 1: Prepare Your Ingredients
Before you begin mixing, proper preparation is key. Take your cream cheese out of the refrigerator at least 30-45 minutes before you start, allowing it to soften on the counter. Finely chop your fresh chives. Drain the jar of roasted red peppers in a colander, gently pressing on them to release excess liquid. Afterward, lay them on a cutting board lined with paper towels and pat them dry on all sides. This step is critical to prevent the filling from becoming watery. Once dry, finely dice the peppers into small, uniform pieces.

Step 2: Create the Creamy Filling Base
In a large mixing bowl, place your two blocks of softened cream cheese. Using a hand mixer on low speed or a sturdy spatula, beat the cream cheese until it is completely smooth and creamy, with no lumps remaining. Add the sour cream to the bowl and continue to mix until it is fully incorporated and the mixture is light and uniform in texture.

Step 3: Combine the Flavorful Add-Ins
To the cream cheese and sour cream base, add the grated Parmesan cheese, the finely diced roasted red peppers, and the chopped fresh chives. Sprinkle in the garlic powder, onion powder, salt, and black pepper. Using your spatula, switch from a beating motion to a folding motion. Gently fold all the ingredients together until they are evenly distributed throughout the creamy base. Be careful not to overmix, as this can make the peppers release more moisture. You should have a thick, vibrant, and speckled filling.

Step 4: Assemble the Pinwheels
Lay one large flour tortilla flat on a clean work surface. Scoop a generous portion of the roasted pepper filling onto the tortilla—about 1/6 to 1/8 of the total mixture, depending on how many tortillas you are using. Using an offset spatula or the back of a spoon, spread the filling in a thin, even layer across the entire surface of the tortilla, leaving a small, half-inch border clean along the far edge. This clean edge will help seal the roll.

Step 5: Roll and Wrap Tightly
Starting from the edge closest to you, begin to roll the tortilla up as tightly as you can, like a jelly roll. A tight roll is the secret to pinwheels that hold their shape. When you reach the clean border at the end, the pressure from the roll will help it adhere and seal the log. Once rolled, wrap the entire tortilla log tightly in plastic wrap. The plastic wrap not only keeps it fresh but also helps the roll maintain its tight, round shape during chilling. Repeat this process with the remaining tortillas and filling.

Step 6: The Crucial Chilling Period
Place the plastic-wrapped tortilla logs on a baking sheet or plate and transfer them to the refrigerator. Let them chill for a minimum of two hours. For the best, firmest results, chilling for four hours or even overnight is ideal. Do not skip this step! Chilling allows the cream cheese filling to solidify, which is absolutely essential for slicing clean, beautiful pinwheels that don’t get squished.

Step 7: Slice and Prepare for Serving
Once the logs are thoroughly chilled and firm to the touch, remove them from the refrigerator one at a time. Unwrap one log and place it on a cutting board. Using a very sharp, serrated knife (like a bread knife), gently saw through the log to create pinwheels. First, trim off and discard the uneven ends of the roll. Then, slice the log into uniform rounds, about ½ to ¾ inch thick. The serrated edge will cut through the tortilla without compressing the filling. Wipe the knife clean between cuts if you notice any filling buildup. Arrange the sliced pinwheels on a serving platter and repeat with the remaining logs.