chopped drained roasted red bell peppers 1/4 cup chopped black olives 1/4 cup chopped fresh basil leaves ( I used partially tried basil) 1/4 cup grated Parmesan cheese 4 spinach-flavor flour tortillas (8 to 10 inches in diameter) Black olives cut in half Instructions In medium bowl, mix all ingredients except tortillas and olive pieces. Heat tortillas if you desire. Divide mixture among tortillas, spreading to edges of tortillas. Roll up tightly. Press each tortilla roll into triangle shape, using fingers. This will take a few tries. Wrap logs in plastic wrap. Refrigerate at least 2 hours but no longer than 24 hours. To serve, cut rolls into 1/2-inch slices. Place olive piece at bottom of each triangle to look like tree trunk; secure with toothpick.