This is the week we make super easy meals in our house. We bake cookies, clean, and continue to decorate, watch Christmas movies, and the drag my son through online school. Senior-itis is settling in before Christmas break and he still has 2 more college applications to complete before January 1st. So, our meals are simple and mostly appetizers that we can have as finger food with a salad or a plate of veggies so we are not spending all our time cooking.
Verdict: These are the perfect little roll-ups for simple grab and go meals. The kids like the leftovers too because they have lunch made for the next day or two. The best part is that if you allow these to sit for a bit in the refrigerator before serving them the flavors meld together even more. Make these the way your family would like. Switch up the cheese, the spices, and meats to your liking. They are so fun to experiment with.
Add a side of sliced veggies or a green salad to complete the meal. It is so simple!
Tomato Pesto Roll-Ups and Roast Beef Horseradish Roll-Ups
2 (8 oz blocks) blocks cream cheese, softened to room temp
1/2 cup Pepper Jack cheese, shredded
1/2 cup Parmesan cheddar cheese, finely shredded
1 teaspoon prepared horseradish, more or less to taste
1 teaspoon garlic powder, more or less to taste
6 oz. sun-dried tomato pesto, jarred or your own
1/2 cup sun-dried tomatoes in oil, drained and chopped finely
pinch of salt
pinch of red pepper, if desired
Roasted red peppers in oil, drained and chopped small
1 lb. roast beef, rough chop
8-10 large flour tortillas
Place one whole block of softened cream cheese, horseradish, and garlic powder into a bowl. Using a beater beat cream cheese to well blended and slightly fluffy. Stir in Pepper Jack Cheese, roasted red peppers, and roast beef until well blended. Taste and adjust horseradish and garlic to taste.
Using 3-4 of the tortillas spread the cheese mixture over the tortilla. to edges.
Starting at one side roll tightly into a spiral roll. Wrap with plastic wrap and refrigerate for at least 30 minutes before slicing into slices with a sharp knife.
In a second bowl beat 1/2 block of cream cheese with sun-dried tomato pesto until well blended and slightly fluffy. Stir in Parmesan, salt and red pepper flakes (if desired) until well blended. Taste and adjust spices (salt, pepper, powdered garlic) as necessary.
Using 2-3 of the tortillas spread a thin layer of cream cheese mixture over the tortillas to the edges. Starting at one side roll tightly into a spiral roll. Wrap with plastic wrap and refrigerate for at least 30 minutes before slicing into slices with a sharp knife.
Refrigerate until ready to eat or any leftovers after serving.