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"These make-ahead appetizers are just right for the holiday season with red and green veggies peeking out
in the delicious cream cheese filling."
2 packages (8 ounces each) cream cheese, softened
1 package Hidden Valley Ranch salad dressing mix
1/2 cup minced sweet red pepper
1/2 cup minced celery
1/4 cup sliced green onions
1/4 cup sliced green stuffed olives
3 or 4 flour tortillas (10-inch size)
In a mixing bowl, beat cream cheese and dressing mix until smooth. Add red pepper, celery, onions and
olives. Mix well. Spread about 3/4 cup on each tortilla. Roll up tightly and wrap in plastic wrap. Refrigerate
for at least 2 hours. Slice into 1/2-inch pieces. Yield: 15-20 pinwheels.