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Back to Recipe List	* Exported from MasterCook * Olive Pepper Pinwheels Recipe By :Kristin Manley, Montesano, WA Serving Size : 36 Preparation Time :0:00 Categories : Volume 13-06 Jun 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces reduced-fat cream cheese 1 teaspoon fat-free milk 1/3 cup finely chopped sweet peppers [red, green and yellow] 2 1/4 ounces chopped ripe olives -- drained (1 can) 2 tablespoons ranch salad dressing mix 6 flour tortillas -- (6-inch size) In a mixing bowl, beat cream cheese and milk until smooth; stir in the peppers, olives and dressing mix. Spread over tortillas. Roll up jelly-roll style; wrap tightly in plastic wrap. Refrigerate for 2 hours or until firm. Just before serving, cut into 1-inch pieces. Yield: 3 dozen Source: "Light and Tasty Magazine, June/July 2001, pg 55" Yield: "3 dozen appetizers" NOTES : "These zippy pinwheels are surprisingly simple to prepare ahead of time and have on hand whenever hunger hits," notes Kristin Manly from her home in Montesano, Washington. "They're also attractive to serve as appetizers for guests," she adds. These were delicious! I made them on rectangular whole wheat Flat-Outs. I used 2 and 1/2 of them and got enough Pinwheels for a large group at a party. Contributed to the FareShare Gazette by Bobbie; 30 June 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 54 Calories; 2g Fat (33.3% calories from fat); 2g Protein; 7g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 93mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.

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