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Appetizers
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Wrap-and-Roll
Basil Pinwheels
3 7- or 8-inch flour tortillas
1 5-ounce container semi soft cheese with garlic and herbs
12 large fresh basil leaves
1/2 of a 7-ounce jar roasted red sweet peppers, cut into
1/4-inch wide strips
4 ounces thinly sliced cooked roast beef, pork, ham, or turkey
1 tablespoon mayonnaise or salad dressing
Fresh basil leaves (optional)
1. Spread each flour tortilla with 1/3 of the semisoft cheese
with garlic and herbs. Add a layer of the large basil leaves
to cover cheese. Divide roasted red sweet pepper strips
between the tortillas; arrange roasted red pepper strips over
the basil leaves 1 to 2 inches apart. Top with meat slices.
Spread 1 teaspoon mayonnaise or salad dressing over the meat
on each tortilla. Roll up the tortillas tightly, into a
spiral, enclosing the filling. Wrap each roll in plastic wrap.
Chill the tortilla rolls in the refrigerator 2 to 4 hours to
blend flavors.
2. To serve, remove the rolls from the refrigerator. Remove
the plastic wrap from the tortilla rolls; cut each of the
rolls into 1-inch slices (make diagonal slices, if desired).
Garnish with the remaining basil leaves, if desired. Skewer
each of the cut tortilla rolls on frilly picks or on short
decorative skewers, if desired. Makes about 24 pinwheels.
***Write a review of this recipe!***
Recipe submitted by Petone
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