Basil & Sun-Dried Tomato Roll-Ups – A Summer Party HIT!
June 29th, 2009Need something quick and pretty for an appetizer? Try these quick and easy roll ups… I took them to a party the other night and they were devoured right away.
I was thinking how good the roll-ups were while I was watering my basil this morning and decided I wanted to try a roll-up made with the basil and sun-dried tomatoes. As soon as I got to work I set to putting the roll-up together. I used both spinach and sun-dried tomato tortillas, because they are pretty arranged together on a serving platter. I put fresh mozzarella on some of the roll-ups and those were the big hit when I invited our crew up to my test kitchen for lunch.
Basil and Sun-Dried Tomato Roll-ups
2 – 8 oz. Cream Cheese
2 Tablespoons Saucy Mama Hot Wing Sauce
1 Tablespoon Pesto
1/3 Cup grated Parmesan Cheese
4 Green Onions coarsely chopped
1/2 – .4 oz package Ranch Dressing mix
10 large sun-dried tomato or spinach tortillas (or both)
5 Cups loosely packed fresh basil leaves, washed and dried
2 – 8.5 oz jars Julienne Cut Sun Dried Tomatoes
1 lb fresh mozzarella
Place cream cheese, wing sauce, pesto, parmesan, onions and ranch dressing mix in a food processor. Process until well mixed.
With a spatula spread the cream cheese mixture onto each tortilla. Arrange
1/2 cup basil and a few sun-dried tomato pieces on top of cream cheese mixture.
Roll each tortilla tightly and place on a large plate. When all the tortillas are rolled up, cover with plastic wrap and place in the refrigerator for a least 1 hour.
With a sharp knife cut the rolled tortillas into 1/2 inch thick rounds.
Arrange on a serving platter.