Hoffman Media


Pizza Roll-Ups

Pizza Roll-Ups Recipe

1 (8-ounce) package cream cheese, softened
2 tablespoons pesto
1 cup shredded mozzarella cheese
2 (8-inch) sun-dried-tomato tortillas
2 (8-inch) spinach tortillas
1 (1-ounce) package fresh basil leaves
¼ cup bite-size pepperoni slices

• In a large bowl and using an electric mixer at medium speed,
beat the cream cheese until smooth. Add the pesto and mozzarella,
beating until combined. Divide mixture evenly among the
tortillas, and spread mixture, leaving a ½-inch border. Divide
the basil leaves and pepperoni slices among the tortillas.
• Roll filled tortillas into a cylinder, and wrap tightly with plastic
wrap. Refrigerate for 4 hours.
• Remove rolls from refrigerator, carefully unwrap, and set seam
side down. Trim and discard ½ inch from each end. Cut crosswise
into ¼- to ½-inch-thick slices. Serve immediately, or refrigerate,
covered, for up to 3 days.

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