1. In a medium size mixing bowl, combine cream cheese, ranch dressing mix, and green onions. Spread this mixture on each tortilla. Sprinkle red pepper, celery, black olives, and cheese over cream cheese mixture (all of the ingredients except cream cheese can be substituted or omitted). Roll up tortillas, then wrap them tightly in aluminum foil.
2. Chill 2 hours or overnight, cut off ends of rolls, and slice the chilled rolls into 1-inch slices.
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|Serving Size: 1 Serving (105g)|
|Recipe Makes: 15|
|Calories from Fat: 81 (29%)|
|Amt Per Serving||% DV|
|Total Fat 9g||12 %|
|Saturated Fat 3.1g||15 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 8.1mg||2 %|
|Sodium 564mg||19 %|
|Potassium 168.3mg||4 %|
|Total Carbohydrate 42.2g||12 %|
|Dietary Fiber 2.9g||11 %|
|Sugars, other 39.4g|
|Protein 8g||11 %|
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Calories per serving: 284
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