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Pesto Pepperoni




Source of Recipe


Betty Crocker






Recipe Introduction


Prep: 15 minutes
Makes: 48





List of Ingredients



• 1/2 cup basil
  
• 4 pesto-flavor flour tortilla (8 to 10 inches in diameter)
  
• 1 pkg. (3 1/4 ozs.) sliced pepperoni
  
• 2 roma (plum) tomatoes, seeded and chopped
  
• 1/4 cup chopped yellow or orange bell pepper
  
• 1/4 cup chopped ripe olives, drained
  
• 1/2 cup shredded mozzarella cheese (2 ozs.)
  






Instructions



1. Spread 2 tbsps. pesto evenly over each tortilla. Arrange 12 pepperoni slices on pesto. Sprinkle tomatoes, bell peppers, 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.
   






Final Comments


Substitution: Use your favorite flavor of flour tortilla. Spinanch, garden-herb and plan tortillas are all delicious.

Do-Ahead: To make ahead, wrap each uncut roll tightly in plastic wrap and refrigerate up to 24 hours.