Wrap up an appetizer in 15 minutes! Flavorful refrigerated pesto partners with pepperoni and vegetables.
Pesto-Pepperoni Pinwheels
- Prep Time 15 min
- Total 15 min
- Servings 32
- Ingredients 7
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)
Instructions
-
Step1Spread 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.
-
Step2Roll up tortillas tightly. Cut each roll into 8 slices.
Nutrition
60
Calories
4g
Total Fat
2g
Protein
4g
Total Carbohydrate
0g
Sugars
Nutrition Facts
Serving Size: 1 Slice
- Calories
- 60
- Calories from Fat
- 35
- Total Fat
- 4g
- 6%
- Saturated Fat
- 1g
- 6%
- Trans Fat
- 0g
- Cholesterol
- 5mg
- 2%
- Sodium
- 130mg
- 5%
- Potassium
- 40mg
- 1%
- Total Carbohydrate
- 4g
- 1%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 0g
- Protein
- 2g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 4%
- 4%
- Calcium
- 4%
- 4%
- Iron
- 2%
- 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 Choice
0Tips from the Betty Crocker Kitchens
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