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packages (6 oz each) thinly sliced deli salami
container (8 oz) cream cheese spread
cup chopped jarred giardiniera, patted dry
jar (6 oz) Progresso™ marinated artichoke hearts, drained, chopped, patted dry
cup jarred roasted red pepper strips, patted dry
thin slices provolone cheese (from 7.6-oz package)
cups baby spinach leaves, lightly packed
Place 4 (12x12-inch) pieces plastic wrap on work surface. Overlap one-fourth of the salami in 11x8-inch rectangle on one of the pieces of plastic; repeat with remaining salami and plastic. Top each sheet of salami with teaspoonfuls of cream cheese spread, spread evenly, leaving 1/2-inch border. Top half of each sheet with giardiniera, artichoke hearts and pepper strips. Top with provolone slices and spinach.
Starting from side with toppings, roll up very tightly, using plastic wrap as an aid to hold the roll-up together. Wrap tightly with the plastic wrap. Refrigerate at least 2 hours but no longer than 24 hours.
To serve, cut 1/2 inch from end of each roll, and discard. Cut each roll into 8 (1 1/4-inch) slices.
- Larger salami slices (3-inch or larger) are easier to roll, but any thin salami will work.
- For the prettiest presentation and easiest rolling, remove any long stems from the spinach leaves before adding to the filling.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- 3 1/2g
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.