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28

Italian Pesto Roll-Ups

Prep 25 min
Total 2 hr 25 min
Servings 32

Packed with meat, cheese, pesto and more, this satisfying appetizer eats like a bite-size Italian sandwich. Bonus: You can make them up to a full day ahead of time for maximum convenience. MORE+ LESS-

By Tablespoon Kitchens

June 15, 2017

Ingredients

container (8 oz) cream cheese spread, softened

1/2

teaspoon Italian seasoning

1/2

teaspoon finely chopped garlic (1 medium clove)

1/4

teaspoon crushed red pepper flakes

1/4

teaspoon salt

package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch)

1/2

cup refrigerated basil pesto

thin slices salami (about 8 oz)

package (8 oz) sliced mozzarella cheese

slices provolone cheese (from 8-oz package)

3/4

cup jarred roasted red bell pepper strips, patted dry

package (0.75 oz) fresh basil leaves (1 cup)

Steps

Hide Images

1

In small bowl, mix cream cheese spread, Italian seasoning, garlic, pepper flakes and salt. Divide mixture among tortillas, spreading evenly over tortillas, leaving 1/2-inch border. Divide pesto among tortillas, and spread evenly over cream cheese mixture. Top half of each tortilla with salami, mozzarella cheese, provolone cheese and roasted peppers. Place basil leaves evenly over roasted peppers.
2

Starting from side with toppings, roll up very tightly. Wrap with plastic wrap. Refrigerate at least 2 hours but no longer than 24 hours.
3

To serve, cut 1 inch from end of each roll, and discard. Cut each roll into 4 (1 1/2-inch) slices.

Expert Tips

An 8-oz block of cream cheese can be used instead of cream cheese spread. Soften cream cheese as directed on package.
Don’t have fresh garlic? Substitute 1/8 teaspoon garlic powder for the finely chopped garlic.