This easy and attractive make-ahead appetizer or snack has crowd pleasing Italian flavors.
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1 (8-ounce) package cream cheese, softened
1/2 cup prepared sun-dried tomato pesto
5 (10-inch) spinach, tomato or plain flour tortillas
50 spinach leaves, stems removed
25 (1/4-pound) thin slices deli salami
15 (3/4-ounce) slices Land O Lakes® 4 Cheese Italian Blend
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.
Explore reviews fromour online community
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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