Ingredients
4 large tortillas
250 gms cream cheese
1/4 - 1/2 cup pesto
1-2 roasted red peppers
cracked black pepper
Preparation
Lie out the tortillas. Place 1 inch strips of roasted red pepper down the center of the tortilla dividing them into two half circles. Spread the cream cheese on the one side of the entire half circle and spread the pesto on the other half circle side. Grind pepper over the cream cheese and roll the tortilla up tightly starting with the pesto side and ending with the cream cheese side that seals the roll. Slice into 3/4 - 1 inch thick disks and serve cut side up on a platter.
