Pesto Cream Cheese
Servings 24 pinwheels
Ingredients
- 8 ounces cream cheese at room temperature
- 1/2 cup pesto
- 1/2 cup roasted red pepper diced
- 1/2 cup Parmesan cheese grated
- 1 teaspoon garlic powder
- 3 12 inch flour tortillas
Instructions
- In large bowl add the cream cheese, pesto, red pepper, Parmesan cheese and garlic powder and mix until combined.
- Spread the mixture evenly among the tortillas. Roll them tightly and wrap them with saran wrap. Refrigerate for at least 2 hours.
- Slice the rolled tortillas into 1 inch slices. Serve