Zesty Roasted Red Pepper Rollups Recipes

ZESTY ROASTED RED PEPPER ROLLUPS

Steps:

• Mix butter and paprika together, set aside.
• Cut crusts off of bread. Roll with rolling pin to 1/8 inch thickness. Set aside.
• Drain and finely chop peppers.
• Combine peppers, cheeses, parsley, mayonaisse, thyme, basil and salt and pepper. Stir to combine. Set aside.
• Lay two sheets of plastic wrap on the counter, long enough to place all the bread slices on. Using a pastry brush, lightly brush with the butter/paprika mixture. Flip all the slices over and lightly brush again with the remaining mixture.
• Spread cheese and pepper mixture evenly on all slices. Leave a a 1/2 inch border at the side farthest away from you and no need to go to the very edges on the sides either.
• Start rolling slices away from you towards the empty border, use your fingers to push in any stray bits. Continue until all are rolled.
• Cut each roll in 1/2 and place seam side down on parchment lined baking sheet, cover with plastic wrap, in fridge for 2 hours to set up.
• Remove plastic wrap and bake in preheated oven at 350-375 for 20 min approximately or until they look crisp and golden. Oven temperatures vary and if you are cooking from frozen, be sure to add an extra 5 minute.
• Keep an eye on them, very easy to prepare and quick to disappear!

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.

ZESTY HAM ROLL-UPS

Steps:

• 1. In a small bowl, combine cream cheese and mustard. Add green onion; mix well. Spread about 1/4 cup cream cheese mixture, onto each tortilla, to within 1/2 inch of edge.
• 2. Cover each tortilla with 2-3 spinach leaves, pressing lightly, into cream cheese mixture, top with 1-2 bell peppers and 2 ham slices, keeping layers as flat as possible.
• 3. Roll up tightly, in jelly-roll fashion; wrap each securely, in parchment paper or plastic wrap. Refrigerate, seam side down, at least 1 hour.
• 4. Remove wrapping; discard. Cut each roll crosswise, into 1 inch slices. Serve on lettuce-lined platter, if desired. Makes about 48 appetizers.