These little morsels are fun to make and yummy to eat. They can be stored in the refrigerator up to a week. I have even popped them in the oven to accompany my favorite bowl of tomato soup for lunch.

Whip the cream cheese and goat cheese together in a large bowl until smooth. Beat in all the remaining ingredients, except the tortillas and the oil from the sun dried tomatoes.

Spread 1 tortilla with a large dollop (about 2 tablespoons) of the cheese mixture. Top with a second tortilla and spread in the same fashion with the cheese mixture. Roll up the 2 tortillas tightly like a jelly roll and wrap in plastic wrap. Repeat the process with the remaining tortillas and cheese mixture. Refrigerate at least 2 hours.

Cut each tortilla roll into 1/2 inch slices and place on your favorite platter. Makes 6 dozen.
~ I have served these for years and they are a crowd pleaser with men and women!