Vegetarian Pesto & Olive Pizza Roll-Ups Recipe
These delightful tortilla pinwheels are bursting with Mediterranean flavors thanks to a savory blend of California black olives, red bell pepper, and juicy Roma tomatoes. Combined with a creamy basil pesto spread and a hint of Parmesan cheese, these pinwheels are a perfect appetizer or snack option for any gathering. Enjoy the flavorful combination wrapped in whole wheat tortillas for a wholesome and delicious bite every time!
— Constant Cookbook
Ingredients
- 1 cup California pitted black olives
- ½ red bell pepper, cut into ¾-inch pieces
- 1 Roma tomatoes, seeded & cut into ¾-inch pieces
- ¼ cup grated Parmesan cheese
- ¼ tsp ground pepper
- 4 oz. low-fat cream cheese, softened
- 2 tbsp basil pesto
- 4 whole wheat tortillas
- 1 cup spinach leaves
Instructions
- Place the black olives, red bell pepper, tomato, Parmesan cheese, pepper and salt into the bowl of a food processor. Pulse until chopped, but not pureed.
- In a medium bowl, combine the cream cheese and basil pesto. Smash with the back of a fork until combined.
- Spread 1 ½ tablespoons of the cream cheese mixture on each tortilla. Divide the olive mixture (draining off some of the extra liquid) and spinach evenly between the tortillas.
- Roll up each tortilla. Cut the ends off of each roll (discard or snack on the ends) and cut each roll into 6 pieces. Serve.
Prep Time
PT15M
Yield
Makes 24 pieces
Nutrition
- Serving Size: 2 Pieces
- Calories: 51 kcal
- Carbohydrate Content: 5 g
- Protein Content: 2 g
- Fat Content: 3 g
- Saturated Fat Content: 1 g
- Cholesterol Content: 4 mg
- Sodium Content: 186 mg
- Fiber Content: 1 g
- Sugar Content: 1 g
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