MAKES 48
4 cloves garlic diced
8 oz. cream cheese, room temp.
6 flour tortillas (10" burrito size)
6 oz. provolone cheese slices
12 kalamata olives quartered
12 marinated mushrooms sliced
1/4 lb. geno salami
6 pepperoncinis sliced & seeded (or just used the sliced ones from jar)
1/4 lb. prosciutto (or pepperoni)
1.Combine
garlic and cream cheese
2.Lay tortillas
on prep surface and trim 1” off the right and left sides.
3.Spread
with cream cheese mix over entire surface of tortilla
4.Put
provolone over middle covering where all the flat sides are.
5.Now
make rows flat side to flat side on top of provolone in this order: olives,
salami, mushrooms, pepperoncini, prosciutto, artichoke hearts
6.Roll
tightly from long curved end.
7.Wrap
tightly in plastic wrap and store in fridge for at least 1.5 hours
8.Cut
each tortilla roll into 8 slices
No comments:
Post a Comment