Italian Pinwheels - cooking recipe

Ingredients

6 large (10 to 12 inch) flour tortillas
12 oz. (1 1/2 8 oz. packages) cream cheese
1 red bell pepper, finely chopped
1/3 c. basil presto sauce
6 oz. thinly sliced Genoa salami

Preparation

Bring tortillas to room temperature.
Soften cream cheese in microwave for 1 minute. Combine cream cheese and pesto. Spread the mixture over the surface of each tortilla.
Scatter chopped peppers over cream cheese.
Cover cheese and peppers with thin slices of salami, dividing the meat evenly among the tortillas. Roll each tortilla tightly into a tube.
Use plastic wrap and refrigerate at least 4 hours.