Olive medley pinwheels

Name: Olive medley pinwheels
Ingredients: one package cream cheese, softened, 8 ounces; 1/2 cup pitted green olives, chopped; 1/2 cup pitted ripe olives, chopped; 1/2 cup pitted kalamata olives, chopped; 1 teaspoon finely shredded lemon peel; 1/4 teaspoon garlic powder; 1/4 teaspoon ground black pepper; four flour tortillas, 10 inch size; 8 large basil leaves; 1/2 cup bottled roasted red sweet peppers, drained and cut into strips

By Lynnda Cloutier
@eatygourmet

This appetizer is easy to make and perfect for girls night in.Source unknown

Rating:

★★★★★ 1 vote5

Comments:

10 Comments

Ingredients

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one package cream cheese, softened, 8 ounces
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1/2 cup pitted green olives, chopped
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1/2 cup pitted ripe olives, chopped
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1/2 cup pitted kalamata olives, chopped
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1 teaspoon finely shredded lemon peel
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1/4 teaspoon garlic powder
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1/4 teaspoon ground black pepper
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four flour tortillas, 10 inch size
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8 large basil leaves
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1/2 cup bottled roasted red sweet peppers, drained and cut into strips
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How to Make Olive medley pinwheels

Step-by-Step

in a medium mixing bowl beat cream cheese with an electric mixer on medium speed until smooth. Stir in olives, lemon peel, garlic powder, and black pepper; set aside.
Warm tortillas according to package directions. Spread olive mixture evenly onto tortillas; arrange basil leaves and sweet pepper strips down the center. Roll tortillas parallel to the sweet pepper strips. Wrap rolls tightly with plastic wrap; refrigerate for 2 to 4 hours. To serve, trim off ends of each roll; makes 10 servings, about 40 slices.

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