Pepperoncini Roll-ups



  1. In a small bowl, beat cream cheese, sour cream, picante sauce, taco seasoning and garlic powder until smooth.

  2. Stir in olives, pepperoncini, cheese and onions. Spread about 1/2 cup on each tortilla.

  3. Roll up jelly-roll style; wrap in plastic wrap. Refrigerate for 2 hours or overnight.

  4. Slice into 1-in. pieces.

Note: Pinwheels may be prepared ahead and frozen. Thaw in refrigerator.