container (8 oz) cream cheese spread, softened
teaspoon Italian seasoning
teaspoon crushed red pepper flakes
teaspoon garlic powder
package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch)
cup shredded Parmesan cheese
packages (6 oz each) sliced pepperoni
package (8 oz) sliced mozzarella cheese
In small bowl, mix cream cheese spread, Italian seasoning, pepper flakes and garlic powder. Divide mixture among tortillas, spreading evenly over tortillas, leaving 1/2-inch border. Top half of each tortilla with Parmesan cheese, pepperoni and mozzarella cheese.
Starting from side with toppings, roll up very tightly. Wrap with plastic wrap. Refrigerate at least 2 hours but no longer than 24 hours.
To serve, cut 1 inch from end of each roll, and discard. Cut each roll into 4 (1 1/2-inch) slices.
- An 8-oz block of cream cheese can be used instead of cream cheese spread. Soften cream cheese as directed on package.
- 2 cups shredded mozzarella cheese can be substituted for the sliced mozzarella in this recipe.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- 4 1/2g
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.