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Pesto-Pepperoni Roll-Ups

Wrap up an appetizer in 15 minutes! Flavorful pesto partners with pepperoni and vegetables.

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  • prep time 15 min
  • total time 15 min
  • ingredients 7
  • servings 32
 

Ingredients

1/2
cup refrigerated basil pesto (from 7-oz container)
4
pesto-flavored or plain flour tortillas (8 to 10 inch)
1
package (3.5 oz) sliced pepperoni
2
plum (Roma) tomatoes, seeded, chopped
1/4
cup chopped yellow or orange bell pepper
1/4
cup chopped ripe olives, drained
1/2
cup shredded mozzarella cheese (2 oz)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Spread 2 tablespoons pesto evenly over each tortilla. Arrange 12 pepperoni slices on pesto on each tortilla. Sprinkle tomatoes, bell pepper, olives and cheese evenly over pepperoni to within 1/2 inch of edges of tortillas.
  • 2 Roll up tortillas tightly. Cut each roll into 8 slices.
  • 1 Spread 2 tablespoons pesto evenly over each tortilla. Arrange 12 pepperoni slices on pesto on each tortilla. Sprinkle tomatoes, bell pepper, olives and cheese evenly over pepperoni to within 1/2 inch of edges of tortillas.
  • 2 Roll up tortillas tightly. Cut each roll into 8 slices.

EXPERT TIPS

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Expert Tips

If you like extra-spicy food, choose the spicy variety of pepperoni for these appetizers.

Toss the leftover pesto with hot cooked pasta for a delicious side dish at another meal.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Slice
Calories
60
(
Calories from Fat
35),
% Daily Value
Total Fat
4g
4%
(Saturated Fat
1g,
1%
Trans Fat
0g
0%
),
Cholesterol
5mg
5%;
Sodium
130mg
130%;
Total Carbohydrate
4g
4%
(Dietary Fiber
0g
0%
  Sugars
0g
0%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
4%;
Calcium
4%;
Iron
2%;
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
0
*Percent Daily Values are based on a 2,000 calorie diet.