Thursday, May 17, 2012

Olive Medley Pinwheels


1 8-oz. pkg cream cheese, softened
1/2 cup pitted green olives, chopped
1/2 cup pitted ripe olives, chopped
1/2 cup pitted Kalamata olives, chopped
1 tsp finely shredded lemon peel
1/4 tsp garlic powder
4 10-inchflour tortillas
8 large basil leaves
1/2 cup bottled roasted red sweet peppers, well-drained and cut in strips


Beat the cream cheese until smooth in a medium bowl with an electric mixer set on the medium speed. Once smooth, stir the olives, lemon peel garlic power and ¼ tsp of the black peppers into the cream cheese. Set the mixture to the side.

Warm the tortillas, and spread the mixture evenly on each tortilla. Place the basil leaves and sweet peppers strips in the center of the mixture. Roll the tortillas parallel to the pepper strips in the center. Wrap the rolled tortillas in plastic and refrigerate for 2-4 hrs.

To serve cut the ends of each tortilla off, and then cut the rolls in to ½ inch slices.

Makes 10 servings. (Approx. 40 slices) 


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