PESTO PEPPERONI ROLL-UPS

½ C. BASIL PESTO

4 PESTO-FLAVORED FLOUR TORTILLAS (8-10 INCHES)

1 PKG. (3-1/4 OZ) SLICED PEPPERONI

2 ROMA TOMATOES, SEEDED AND CHOPPED

¼ C. BELL PEPPER, CHOPPED

¼ C. RIPE OLIVES, DRAINED

½ C. SHREDDED MOZZARELLA CHEESE

DIRECTIONS:

SPREAD 2 TBSP. PESTO EVENLY OVER EACH TORTILLA.

ARRANGE 12 PEPPERONI SLICES ON PESTO.

SPRINKLE WITH TOMATOES, BELL PEPPER, OLIVES, AND CHEESE EVENLY OVER PEPPERONI TO WITHIN ½ INCH OF EDGES OF TORTILLAS.

ROLL UP TORTILLAS TIGHTLY.

CUT EACH ROLL INTO 8 INCH SLICES.

YIELD: 48 APPETIZERS