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Olive Pepper Pinwheels
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1 package (8 ounces) reduced-fat cream cheese
1 teaspoon fat-free milk
1/3 cup each finely chopped sweet red, green and yellow pepper
1 can (4-1/4 ounces) chopped ripe olives, drained
2 tablespoons ranch salad dressing mix
6 flour tortillas (6 inches)
In a mixing bowl, beat cream cheese and milk until smooth; stir in the
peppers, olives and dressing mix. Spread over tortillas. Roll up
jelly-roll style; wrap tightly in plastic wrap. Refrigerate for 2
hours or until firm. Just before serving, cut into 1-in. pieces.
Yield: 3 dozen.
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Printed from tasteofhome.com Oct 15, 2008Copyright Reiman Media Group, Inc © 2008 |