Skinny Pepper Roll Ups Recipes

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).

HOLIDAY ROLL UPS

Steps:

• Mix the cream cheese, ranch dressing mix and the black pepper together thoroughly.
• Spread the mixture on the tortillas, and then sprinkle over the diced bell peppers and green onions. Roll up tightly, wrap in plastic wrap and refrigerate until party time (for at least 1 hour).
• Slice into small wheels and serve.

FRUIT ROLL-UPS® CHILE PEPPERS

Steps:

• Use 3 to 4 Betty Crocker Fruit Gushers for each chile pepper. Unroll and remove paper from Betty Crocker Fruit Roll-Ups. Cut in half, separating yellow from red and separating blue from green. Cut each red and yellow piece into 2 squares. Place 3 Betty Crocker Fruit Gushers on square, and shape it around Gushers to look like chile pepper shape. Use green Betty Crocker Fruit Roll-Ups to make stems.
• Sprinkle with chili powder.

SALAMI, CREAM CHEESE, AND PEPPERONCINI ROLL-UPS

Steps:

• Spread about 1 1/2 teaspoon softened cream cheese over a slice of salami; top with 1 to 3 slices of pepperoncini pepper. Roll the salami around the cheese and pepper; secure with toothpick. Repeat with remaining ingredients; serve immediately.

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.

PASTRAMI AND PEPPER ROLL UPS

Steps:

• Spread each pastrami slice with cream cheese spread.
• Top each with roasted pepper piece at one edge. Starting at roasted pepper edge, roll up each tightly. Refrigerate at least 2 hours, or until firm.
• Cut each roll into 1" thick pieces. Secure with a fresh rosemary sprig or cocktail toothpick.
• Note: Prep time does not include refrigeration time.

SPICY ROLL-UPS

Steps:

• In a medium bowl mix cream cheese, chopped olives and pepper sauce.
• Spread a thin layer of the mixture on each tortilla. Starting at one end, gently roll tortilla into a tight tube. Wrap with plastic wrap and chill until ready to serve. To serve, slice into 1 inch slices. Serve slices on their side.