Pinwheels (Olive Pepper)

By mkuchel

Ingredients

• 1 package (8 ounces) reduced-fat cream cheese
• 1 teaspoon fat-free milk
• 1/3 cup each finely chopped sweet red, green and yellow pepper
• 1 can (4-1/4 ounces) chopped ripe olives, drained
• 2 tablespoons ranch salad dressing mix
• 6 flour tortillas (6 inches)

Preparation

Step 1

In a bowl, beat cream cheese and milk until smooth; stir in the peppers, olives and dressing mix. Spread over tortillas. Roll up jelly-roll style; wrap tightly in plastic wrap.

Refrigerate for 2 hours or until firm. Just before serving, cut into 1-in. pieces. Yield: 3 dozen.