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

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Lynnda Cloutier

Mission Viejo, CA

Updated on Jul 10, 2012

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

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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

How To Make olive medley pinwheels

Step 1

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.

Step 2

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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