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  • Pine River

Garlic & Herb Cheese Roll-Ups


  • 1 jar (12 ounces) roasted sweet red peppers, drained

  • 1 cup Pine River Garlic & Herb Cold Pack Cheese, divided

  • 3 spinach tortillas (8 or 10 inches)


  • Pat red pepper strips dry with a paper towel. Spread a 1/3 cup garlic & herb cheese over each tortilla; layer with red pepper strips. Roll up tightly. Wrap in plastic wrap.

  • Refrigerate for at least 1 hour or until firm. Unwrap; cut each roll widthwise into 1/2-inch slices.

Recipe and photos courtesy of Dairy Farmers of Wisconsin. Visit:

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