Olive Medley Pinwheels

By rainmaker

Ingredients

• 1 8 oz pkg cream cheese, softened
• 1/2 cup pitted green olives, chopped
• 1/2 cup pitted ripe olives, chopped
• 1/2 cup pitted kalamata olives, chopped
• 1 tsp. finely shredded lemon peel
• 1/4 tsp garlic powder
• 4 10 inch flour tortilla
• 8 large basil leaves
• 1/2 cup bottles roasted red sweet peppers, well drained and cut into strips

Preparation

Step 1

In medium mixing bowl beat cream cheese with electric mixer on medium speed until smooth. Stir in olives, lemon peel, garlic powder and 1/4 teaspoon ground black pepper; set aside.

Warm tortillas according to package directions. Spread olive mixture on each tortilla; arrange basil leaves and sweet pepper strips along center. Roll tortillas parallel with sweet pepper strips. Wrap in plastic; refrigerate 2 to 4 hours. To serve, trim off ends of each roll; cut rolls in 1/2 inch slices.