Italian Style Stuffed Tortilla Rolls Recipes

ITALIAN-STYLE STUFFED TORTILLA ROLLS

Steps:

• Spread sour cream on tortillas.Top each tortilla with 8 slices of salami, 4 slices of Saputo Mozzarellissima, half the roasted red peppers and lettuce.Roll up tortillas like a jellyroll and place roll on a cutting board with the fold on the bottom. Slice in half diagonally.

STUFFED ROLLED TORTILLAS

Steps:

• Preheat oven to 375°F.
• Spread about 1/4 to 1/3 cup of the filling on each of the tortillas, then dot the filling with 2 tablespoons of the ricotta. Roll up the tortillas into tight cylinders.
• Spread 3/4 cup of the spaghetti sauce over the bottom of a baking dish large enough to hold the tortillas in a single layer.Set the tortills, seam side down, on the sauce. Spread the remaining sauce over the tortillas and top with the shredded cheese. Bake until the filling is hot and the cheese has melted, about 20 minutes.
• Meanwhile prepare the garnishes. Serve the tortillas hot and pass the garnishes.

CRISPY ITALIAN WRAP

Steps:

• Cut a straight line from the center of the tortilla to the bottom edge. Imagine the tortilla in four quadrants. Spread the pesto on the lower left quadrant, then sprinkle over the Parmesan. Lay the spinach on the upper left quadrant and top with the pepperoncini peppers and olives. Spread the marinara in the upper right quadrant and top with the meatball halves. Sprinkle the mozzarella on the final quadrant.
• Fold the pesto quadrant onto the spinach quadrant. Fold the double layer onto the meatball quadrant, then fold onto the quadrant with the mozzarella so that you are left with a triangle.
• Heat the butter in a nonstick skillet over a medium heat. When the butter has melted, add the tortilla and cook until golden and crisp on the outside, 2 to 3 minutes per side. Remove from the skillet and enjoy.

APPETIZER TORTILLA PINWHEELS

Steps:

• Beat cream cheese, cheese and sour cream until blended. Stir in olives, green chiles, green onions and seasonings., Spread over tortillas; roll up tightly. Wrap each in plastic, twisting ends to seal; refrigerate several hours., Unwrap. Cut into 1/2- to 3/4-in. slices, using a serrated knife. If desired, serve with salsa.