4 ounces cream cheese, softened
1/4 cup plain greek yogurt
2 teaspoons dried oregano
1/8 teaspoon garlic powder
1/4 cup shredded cheddar cheese
1/4 cup shredded mozzarella cheese
1/4 cup sliced or diced black olives
1/4 cup diced green pepper
1/4 cup canned diced Italian style tomatoes, drained ( I freeze the rest of the can for another use)
pepperoni slices
3 tortilla shells
Combine the cream cheese, yogurt, oregano, and garlic powder. Stir until creamy. Stir in the shredded cheeses. Spread the cheese mixture evenly on the 3 tortilla shells.
Evenly sprinkle the olives, green peppers, and tomatoes over the cheese mixture. Top each tortilla with a layer of pepperoni. Gently roll the tortillas up tightly, making sure everything stays inside. Wrap in plastic wrap and refrigerate for at least 30 minutes. Take off the plastic wrap and cut each tortilla into 8 pinwheels. Serve with toothpicks if desired. Makes 24 pinwheels.
Combine the cream cheese, yogurt, oregano, and garlic powder. Stir until creamy. Stir in the shredded cheeses. Spread the cheese mixture evenly on the 3 tortilla shells.
Evenly sprinkle the olives, green peppers, and tomatoes over the cheese mixture. Top each tortilla with a layer of pepperoni. Gently roll the tortillas up tightly, making sure everything stays inside. Wrap in plastic wrap and refrigerate for at least 30 minutes. Take off the plastic wrap and cut each tortilla into 8 pinwheels. Serve with toothpicks if desired. Makes 24 pinwheels.
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