Asiago Pinwheels
Print recipe| Serves | 48 appetizer slices |
| Inspiration | Judy Pretsell |
Ingredients
- 6 Large soft flour tortillas
- 1/2 cup roasted red peppers (cut into strips)
- 2 Cups grated Fontina cheese
- 1 cup grated Asiago cheese
- 1/2 cup Miracle Whip or mayonnaise
- 1/3 cup fresh slivered basil
- 15 kalamata or black olives (pitted and finely sliced)
- 1 clove garlic (minced or grated)
- leaf lettuce (very thinly sliced)
Directions
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Combine all ingredients except peppers, lettuce and tortillas.  | |
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Slice the lettuce very thinly.  | |
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Drain the peppers and then slice thinly.  | |
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Spread the cheese mixture on the tortillas.  | |
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Cover with lettuce and arrange pepper slices at base.  | |
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Roll tightly and cover completely with plastic wrap(separately) and refrigerate.  | |
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Cut into 1/2 inch slices to serve.  | |