Directions:

    Reserve 48 olive slices, 48 pieces of red pepper, and 1 tablespoon cream cheese.

Chop the remaining olives.

          Combine remaining cream cheese, olives, red pepper, and garlic in a small bowl.

Mix well.

     Spread about 2 tablespoons cream cheese on each tortilla.

    Top each tortilla with 2 beef slices, overlapping slightly.

Roll up tortillas, jelly-roll fashion.

Trim the uneven ends of each tortilla, discard.

Slice each tortilla roll into 6 (¾-inch) pieces.

             Using reserved cream cheese, attach reserved olives and red pepper to make roll-ups look like eyes.

Yield: 4 dozen pieces