Mediterranean Artichoke and Red Pepper Roll-Ups Recipe

Mediterranean Artichoke and Red Pepper Roll-Ups Recipe
Mediterranean Artichoke and Red Pepper Roll-Ups Recipe photo by Taste of Home
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Mediterranean Artichoke and Red Pepper Roll-Ups Recipe

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I just love these rollups. They are so easy to make and are quite tasty too. Sometimes I just enjoy them as is, without the sauce. —Donna Lindecamp, Morganton, North Carolina
MAKES:
24 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
24 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and finely chopped
  • 4 ounces cream cheese, softened
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup crumbled feta cheese
  • 2 green onions, thinly sliced
  • 3 tablespoons prepared pesto
  • 8 flour tortillas (8 inches), warmed
  • 1 jar (7-1/2 ounces) roasted sweet red peppers, drained and cut into strips
  • SAUCE:
  • 1 cup (8 ounces) sour cream
  • 1 tablespoon minced chives

Directions

In a small bowl, combine the artichokes, cream cheese, Parmesan cheese, feta cheese, green onions and pesto until blended. Spread 1/4 cup mixture over each tortilla; top with red peppers and roll up tightly.
Place 1 in. apart on a greased baking sheet. Bake at 350° for 12-15 minutes or until heated through. Cut into thirds. Meanwhile, in a small bowl, combine sour cream and chives. Serve with rolls. Yield: 2 dozen.
Originally published as Mediterranean Artichoke and Red Pepper Roll-Ups in Taste of Home A+ Recipes from Schools Across America 2013, p48

Nutritional Facts

1 appetizer with 1 teaspoon sauce: 112 calories, 6g fat (3g saturated fat), 14mg cholesterol, 217mg sodium, 11g carbohydrate (1g sugars, 0 fiber), 4g protein.

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  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and finely chopped
  • 4 ounces cream cheese, softened
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup crumbled feta cheese
  • 2 green onions, thinly sliced
  • 3 tablespoons prepared pesto
  • 8 flour tortillas (8 inches), warmed
  • 1 jar (7-1/2 ounces) roasted sweet red peppers, drained and cut into strips
  • SAUCE:
  • 1 cup (8 ounces) sour cream
  • 1 tablespoon minced chives
  1. In a small bowl, combine the artichokes, cream cheese, Parmesan cheese, feta cheese, green onions and pesto until blended. Spread 1/4 cup mixture over each tortilla; top with red peppers and roll up tightly.
  2. Place 1 in. apart on a greased baking sheet. Bake at 350° for 12-15 minutes or until heated through. Cut into thirds. Meanwhile, in a small bowl, combine sour cream and chives. Serve with rolls. Yield: 2 dozen.
Originally published as Mediterranean Artichoke and Red Pepper Roll-Ups in Taste of Home A+ Recipes from Schools Across America 2013, p48

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