Roasted Red Pepper Wrapped Cheese Rolls
- 5 tsp. Tarragon Shallot Citrus Seasoning
- 1-3.5 oz. container crumbled goat cheese
- 1/4 cup sour cream
- 1/4 cup grated Parmesan cheese
- 1-12 oz. jar roasted red peppers, drained
- 20 to 25 toothpicks
In a food processor, blend the first four ingredients together until completely combined and set aside. Trim, devein and deseed the roasted red peppers as necessary. Slice peppers top to bottom to create ¾-inch wide strips; pat dry. To make rolls, form cheese mixture into ¾-inch balls. Wrap balls with a pepper strip, joining the two ends. Slide a toothpick through the two ends of the pepper on an angle to hold the roll in place. Repeat until all rolls are formed. Chill and serve.