Today we had a staff pot-luck lunch and white elephant gift exchange. I love making appetizers, and I wanted to make something healthy because that's what we try to do at the Y.
These rolls are a great go to meal, they can be made the night before and sliced right before the party. They're also JJ's favorite, so he eats the scraps and end pieces that aren't as pretty!
When I got home, I realized that I didn't have toothpicks. I ran over to hobby lobby to get a few gift boxes, and found these cupcake flags. Now on any other occasion, I'd order them from my friend Lauren, but it was last minute so I had to buy them from the store :( Sorry, Lauren! I swear, next time I make these you're getting my business!
These can be made less Christmas-y by using pesto or whole grain tortillas, but I loved the red and green colors.
Pear, Spinach and Pecan Rolls (Makes 48)
1 package of 8 sun dried tomato tortillas
1 block reduced fat cream cheese
1/2 c. toasted pecans, crumbled
1 tbsp. butter
1 bag baby spinach, shredded
2 pears, peeled, cored and diced small
Salt and Pepper
Set cream cheese on counter to soften.
Heat a large nonstick skillet to medium heat.
Melt butter and add pears, cook until pears are slightly softened, about 8 minutes.
In another non-stick skillet over high, lighty wilt spinach, then place in a colander over the sink.
Lay out tortillas and smear with cream cheese, sprinkle with salt and pepper, top with crushed walnuts, and some of the pears and spinach.
Roll up and put into a food storage container seam side down.
Finish all rolls and chill for at least 4 hours, or overnight.
Before serving, stick in toothpicks, slice off edges of tortillas, then cut each roll into 6 pieces.