Antipasto Tortilla Roll
Ingredients
• 4 ounces cream cheese, softened
• 2 tablespoons sun-dried tomato pesto
• 3 (8 inch) whole wheat tortillas
• ¼ cup sliced pepperoncini peppers, drained
• ¼ cup julienne-cut fresh basil
• 15 slices salami
Step by Step Instructions
Step 1
Combine cream cheese and sun-dried tomato pesto in mini food processor or bowl until well blended.
Step 2
Sprinkle the tortillas evenly with the pepperoncinis and basil leaving a 1½ inch edge on one side. Place 5 slices of salami over each tortilla leaving a 1½ inch edge on one side.
Step 3
Staring with the salami end, roll each tortilla as tightly as you can. When you get to the end, smear some of the leftover cream cheese over the end and seal the sandwich. Wrap each sandwich in plastic wrap and refrigerate for at least 2 hours.
Step 4
When chilled, unwrap and slice rolls into 8 pieces per serving.
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