Prep 5 mins
Cook 0 mins
I whipped these up one night when I was out of bread and didn't want to run out to the grocery store. I decided to make school lunch with stuff I had on hand. These turned out great, if I say so myself. I used the herbs that say "pizza" to me, but use what you like. I buy tomato paste in a tube instead of a can just for recipes like this one. I like that the pepperoni cuts the richness from the cream cheese (so does the mozzarella) so it isn't too rich. There is no cooking time so it makes a great easy to prepare school lunch!
- 4 ounces neufchatel cheese, softened (1/3 less fat cream cheese)
- 2 ounces part-skim mozzarella cheese, shredded
- 2 tablespoons tomato paste
- 1⁄4 teaspoon oregano
- 1⁄4 teaspoon basil
- 1⁄8 teaspoon garlic powder
- 40 slices pepperoni (approximately)
- 2 (10 inch) tortillas
- Mix cream cheese, mozzarella, tomato paste, oregano, basil, and garlic powder together until smooth and no streaks remain. Taste and adjust seasonings to your taste.
- Divide the cheese mixture evenly between tortillas, and spread in an even layer right up to the edge of the tortilla.
- Layer the pepperoni slices evenly in one layer over the cheese mixture and then roll up into a cigar shape.
- Slice each roll-up into 10 pieces with a thin sharp knife, discarding the ends of each tortilla (that will leave you eight slices from each tortilla).
- There's nothing wrong with the ends, they just won't hold together as well, and won't look as pretty.
- Serve and enjoy!