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This easy and attractive make-ahead appetizer or snack has crowd pleasing Italian flavors.
Combine cream cheese and pesto in food processor bowl fitted with metal blade; pulse until well mixed.
Spread about 1/4 cup cream cheese mixture over each tortilla leaving 1-inch border on all sides. Layer each with 10 spinach leaves, 5 slices salami and 3 slices cheese . Roll each tortilla up tightly; wrap in plastic food wrap. Refrigerate at least 2 hours or overnight.
Cut each tortilla into 1-inch slices.
Dietary Fiber: 1g
I made these and used the Garden Vegetable cream cheese. They're great as an appetizer or pack them in your lunch bag...light but filling.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3531
© 2015 Land O'Lakes, Inc.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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