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Pesto-Pepperoni Roll-Ups

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Pesto-Pepperoni Roll-Ups
  • Prep 15 min
  • Total 15 min
  • Servings 32
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Wrap up an appetizer in 15 minutes! Flavorful refrigerated pesto partners with pepperoni and vegetables.
Updated Dec 21, 2009

Ingredients

  • 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)

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you like extra-spicy food, choose the spicy variety of pepperoni for these appetizers.
  • tip 2
    Toss the leftover pesto with hot cooked pasta for a delicious side dish at another meal.

Nutrition

60 Calories, 4g Total Fat, 2g Protein, 4g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size: 1 Slice
Calories
60
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
1g
6%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
130mg
5%
Potassium
40mg
1%
Total Carbohydrate
4g
1%
Dietary Fiber
0g
0%
Sugars
0g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
4%
4%
Calcium
4%
4%
Iron
2%
2%
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 Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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