Roasted Pepper Roll Ups Recipes

MEDITERRANEAN ARTICHOKE AND RED PEPPER ROLL-UPS

Steps:

• In a small bowl, combine the artichokes, cream cheese, Parmesan cheese, feta cheese, green onions and pesto until blended. Spread 1/4 cup mixture over each tortilla; top with red peppers and roll up tightly., Place 1 in. apart on a greased baking sheet. Bake at 350° until heated through, 12-15 minutes. Cut into thirds. Meanwhile, in a small bowl, combine sour cream and chives. Serve with rolls.

ROAST BEEF HORSERADISH ROLL-UPS

Steps:

• Beat the cream cheese, horseradish, and mustard together in a bowl until well blended.
• Spread a thin layer of the cream cheese mixture over each tortilla. Arrange spinach leaves evenly over the tortillas. Place two slices of roast beef over the cream cheese. Sprinkle with Cheddar cheese, dividing evenly between tortillas. Starting at one end, gently roll up each tortilla into a tight tube. Wrap with aluminum foil or plastic wrap to keep the rolls tight. Refrigerate at least 4 hours.
• To serve for lunch, unwrap and slice into 2 or 3 pieces. Only cut the rolls you will be using that day so the others do not dry out. To serve for parties, unwrap and slice the rolls diagonally into 1 inch sections, and arrange on a serving platter.

SKINNY PEPPER ROLL-UPS

Steps:

• For filling: In a medium bowl, beat cream cheese with an electric mixer on medium to high speed for 30 seconds. Add goat cheese, milk, garlic, and black pepper; beat until smooth. Stir in red peppers and basil.
• To assemble roll-ups, divide filling among tortillas and spread to within 1/2 inch of edges. Arrange spinach leaves over filling to cover. Carefully roll up tortillas tightly. Cover and chill roll-ups for 2 to 24 hours.
• To tote, place roll-ups in an insulated container with ice packs. To serve, use a sharp knife to cut each roll-up crosswise into six pieces (48 pieces total).

ROASTED RED PEPPER LASAGNA ROLL-UPS

Steps:

• Boil 8 lasagna noodles in salt water.
• In a blender or food processor puree walnuts, basil, pepper, cottage cheese, bleu cheese and garlic.
• Mix with the shredded cheese.
• Fill a mixing bowl with cold water and add each noodle to cool enough to handle.
• Smear each noodle with 1/8 of the filling and roll up.
• Repeat until all the noodles are done.
• In a small sauce pan melt butter, add flour and cook for 1 minute until bubbly, stirring continually.
• Add cream and milk, mixture will boil and thicken, remove from heat and add pepper, stir in gouda.
• Pour over roll-ups.
• Cover in foil and bake at 350° for 25 minutes. Until warmed through.

ROASTED PEPPER ROLL-UPS

Steps:

• For the filling, in a blender container of food processor bowl combine the beans, cream cheese, basil, milk, garlic, and black pepper.
• Cover and blend or process until smooth.
• Stir in roasted sweet peppers.
• To assemble, spread about 1/3 c of the filling evenly over each tortilla to within 1/2 inch of the edges.
• Arrange spinach leaves over filling to cover.
• Carefully roll tortillas up tightly.
• Cover and chill roll-ups for 2 to 24 hours.
• To serve, use a sharp knife to cut roll-ups crosswise into 1 1/2-inch slices.
• Serve immedietly.

BEEF & ROASTED PEPPER PINWHEELS

Steps:

• Combine the first seven ingredients. Cover and refrigerate for at least 4 hours., Spread 1/4 cup cheese mixture over each tortilla; layer with basil leaves, red peppers and beef. Spread mayonnaise over beef. Roll up tightly; wrap each in plastic wrap. Refrigerate for at least 1 hour. Unwrap and cut each into eight slices.