1/3 cup pesto
1/3 cup soft cream cheese
4 flour tortillas (8-10 inch diameter)
3.25 ounces sliced pepperoni
1/4 cup chopped black olives
1/2 cup shredded mozzarella cheese

Mix together pesto and cream cheese till smooth. Spread 2 tablespoons mixture over each tortilla. Arrange 12-15 pepperoni slices on top of pesto. Sprinkle olives and cheese over pepperoni to within 1/2 inch of edge of tortillas. Roll up tightly. Refrigerate at least 4 hours or overnight. Cut each tortilla roll into 3/4 inch thick slices.