Serves 5

Ingredients:

3-ounces sandwich style pepperoni (or 1 cup)
8-ounces cream cheese, softened
1 teaspoon prepared stone ground mustard
2 Tablespoons chopped green onions
5 8-inch flour sun-dried tomato flavor tortillas, room temperature

Directions:

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 mustard in food processor and mix until well blended.  Return pepperoni to food processor, add onions and process until smooth. 
3. Divide mixture (about ¼ cup) between 5 tortillas and spread to within ¼-inch around all the edges.
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.