Italian Pesto Roll-Ups

Steps

• 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.