Pesto Cream Cheese Pinwheels
Servings: 24 pinwheels
Ingredients
- 8 ounces cream cheese room temperature
- 1/2 cup pesto store-bought or homemade
- 1/2 cup roasted red peppers diced (see note)
- 1/2 cup Parmesan cheese grated
- 1 teaspoon garlic powder
- 4 tortillas 8 inch tortillas
Instructions
- Blend the cream cheese until it is nice and creamy (and no longer a solid brick).
- Blend in the remaining ingredients, except the tortilla shells.
- Divide the mixture evenly among the tortilla shells. Roll them tightly and then roll them in plastic wrap and tighten the ends. Put them in the refrigerator for 4 hours or overnight.
- After removing them from the refrigerator, remove the plastic wrap. Slice the rolls evenly and serve!
Notes
I use roasted red peppers from the jar, and they work great, but you could definitely roast your own.