Beef & Roasted Pepper Pinwheels Recipe

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Beef & Roasted Pepper Pinwheels Recipe

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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
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
24 servings
TOTAL TIME:
Prep: 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.
Originally published as Beef & Roasted Pepper Pinwheels in Taste of Home Christmas Annual Annual 2010, p9

Nutritional Facts

1 piece: 42 calories, 2g fat (1g saturated fat), 6mg cholesterol, 106mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 2g protein.

  • 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
  1. Combine the first seven ingredients. Cover and refrigerate for at least 4 hours.
  2. 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.
Originally published as Beef & Roasted Pepper Pinwheels in Taste of Home Christmas Annual Annual 2010, p9

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