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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 6 |
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I whipped these up one night when I was out of bread and didn't want to run out to the grocery store. I decided to make school lunch with stuff I had on hand. These turned out great, if I say so myself. I used the herbs that say pizza to me, but use what you like. I buy tomato paste in a tube instead of a can just for recipes like this one. I like that the pepperoni cuts the richness from the cream cheese (so does the mozzarella) so it isn't too rich. There is no cooking time so it makes a great easy to prepare school lunch! Ingredients:
4 ounces neufchatel cheese, softened (1/3 less fat cream cheese) |
2 ounces part-skim mozzarella cheese, shredded |
2 tablespoons tomato paste |
1/4 teaspoon oregano |
1/4 teaspoon basil |
1/8 teaspoon garlic powder |
40 slices pepperoni (approximately) |
2 (10 inch) tortillas |
Directions:
1. Mix cream cheese, mozzarella, tomato paste, oregano, basil, and garlic powder together until smooth and no streaks remain. Taste and adjust seasonings to your taste.
2. Divide the cheese mixture evenly between tortillas, and spread in an even layer right up to the edge of the tortilla.
3. Layer the pepperoni slices evenly in one layer over the cheese mixture and then roll up into a cigar shape.
4. Slice each roll-up into 10 pieces with a thin sharp knife, discarding the ends of each tortilla (that will leave you eight slices from each tortilla).
5. There's nothing wrong with the ends, they just won't hold together as well, and won't look as pretty.
6. Serve and enjoy!
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