Makes 4 dozen pieces
|2||cans (2-1/4 ounces each) sliced ripe olives, divided|
|1/4||cup chopped roasted red pepper, divided|
|1||package (8 ounces) cream cheese, softened|
|1||clove garlic, minced|
|8||(6- to 7-inch) flour tortillas|
|16||slices deli roast beef|
- Reserve 48 olive slices, 48 pieces red pepper and 1 tablespoon cream cheese.
- Chop remaining olives. Combine remaining cream cheese, olives, red pepper and garlic in small bowl; mix well.
- Spread about 2 tablespoons cream cheese mixture on each tortilla. Top each tortilla with 2 beef slices, overlapping slightly. Roll up tortillas, jelly-roll fashion. Trim off uneven ends of each tortilla; discard. Slice each tortilla roll into 6 (3/4-inch) pieces.
- Using reserved cream cheese, attach reserved olives and red pepper to make roll-ups look like eyes.
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