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Beef & Roasted Pepper Pinwheels

 Beef & Roasted Pepper Pinwheels
Colorful basil leaves and roasted sweet red peppers add a festive touch to roll-ups featuring a garlic-cheese spread and deli meat.—Virginia Anthony, Jacksonville, Florida
24 ServingsPrep: 30 min. + chilling

Ingredients

  • 3 ounces reduced-fat cream cheese
  • 1/3 cup crumbled farmer or ricotta cheese
  • 3 tablespoons minced chives
  • 1 tablespoon minced fresh parsley
  • 1 small garlic clove, minced
  • Dash salt
  • Dash pepper
  • 3 flour tortillas (8 inches), room temperature
  • 12 fresh basil leaves
  • 1/2 cup julienned roasted sweet red peppers
  • 6 slices deli roast beef
  • 1 tablespoon reduced-fat mayonnaise

Directions

  • Combine the first seven ingredients. Cover and refrigerate for at
  • least 4 hours.
  • Spread 1/4 cup cheese mixture over each tortilla; layer with basil
  • leaves, red peppers and beef. Spread mayonnaise over beef. Roll up
  • tightly; wrap each in plastic wrap. Refrigerate for at least 1 hour.
  • Unwrap and cut each into eight slices. Yield: 2 dozen.
To Make Ahead: Prepare the roll-ups the day before; remove plastic wrap and slice as needed.

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Beef & Roasted Pepper Pinwheels (continued)

Nutritional Facts: 1 piece equals 42 calories, 2 g fat (1 g saturated fat), 6 mg cholesterol, 106 mg sodium, 4 g carbohydrate, trace fiber, 2 g protein.