2 cans sliced ripe olives, divided

1/4 c chopped roasted red pepper, divided

1 package (8 ounce) cream cheese softened

1 clove garlic minced

8 flour tortillas

16 sliced deli roast beef

Reserve 48 olive slices and 48 red peppers and 1 T cream cheese.

Chop remaining olives.  Combine remaining cream cheese, olives, red pepper and garlic in small bowl; mix well.

Spread about 2 T cream cheese mixture on each tortilla. Top each tortilla with 2 beef slices, overlapping slightly.  Roll up tortillas, jelly-roll fashion.  Trim off uneven ends of each tortilla and discard.

Slice each tortilla roll into 6 pieces.

Using reserved cream cheese, attach reserved olives and red pepper to make roll-ups look like eyes.