Pesto-Pepperoni Roll-Ups

Pesto-Pepperoni Roll-Ups

Wrap up an appetizer in 15 minutes! Flavorful refrigerated pesto partners with pepperoni and vegetables.

Prep Time

15

Minutes

Total Time

15

Minutes

Makes

32

slices

1/2
cup refrigerated basil pesto (from 7-oz container)
4
pesto-flavored or plain flour tortillas (8 to 10 inch)
1
package (3.5 oz) sliced pepperoni
2
plum (Roma) tomatoes, seeded, chopped
1/4
cup chopped yellow or orange bell pepper
1/4
cup chopped ripe olives, drained
1/2
cup shredded mozzarella cheese (2 oz)
  1. Spread 2 tablespoons pesto evenly over each tortilla. Arrange 12 pepperoni slices on pesto on each tortilla. Sprinkle tomatoes, bell pepper, olives and cheese evenly over pepperoni to within 1/2 inch of edges of tortillas.
  2. Roll up tortillas tightly. Cut each roll into 8 slices.
Makes 32 slices
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tips
If you like extra-spicy food, choose the spicy variety of pepperoni for these appetizers.
Toss the leftover pesto with hot cooked pasta for a delicious side dish at another meal.

Nutrition Information:

1 Serving (1 Slice)
  • Calories 60
    • (Calories from Fat 35),
  • Total Fat 4g
    • (Saturated Fat 1g,
    • Trans Fat 0g),
  • Cholesterol 5mg;
  • Sodium 130mg;
  • Total Carbohydrate 4g
    • (Dietary Fiber 0g,
    • Sugars 0g),
  • Protein 2g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 0;
    *Percent Daily Values are based on a 2,000 calorie diet.