Pepperoni Pesto Roll-Ups

Serves 5


3-ounces sandwich style pepperoni (or 1 cup)
8 ounces cream cheese, softened
3 Tablespoons prepared pesto sauce
cup green bell pepper, chopped
cup whole basil leaves, stems removed
5 8-inch whole wheat or pesto flour tortillas, room temperature


  1. In a food processor, using the pulse setting, process pepperoni until it is finely minced.  Transfer pepperoni to a bowl. 
  2. Place cream cheese and pesto sauce in food processor and mix until well blended.Return pepperoni to food processor, add peppers and process until smooth.
  3. Divide (about cup) mixture between 5 tortillas and spread to within -inch around all the edges. Place a row of basil leaves across the center of each tortilla.
  4. Roll up tightly, wrap in plastic wrap and refrigerate for, at least, 2 hours.
  5. Transport to picnic site in a chilled ice chest. When ready to serve, cut in half on the diagonal.
National Hot Dog & Sausage Council