Salami Veggie Roll-Ups

Colorful, flavorful canapés to brighten the buffet! Make a bunch with six ingredients in less than half an hour.

Salami Veggie Roll-Ups

BettyCrockerRecipe by BettyCrocker

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20 minutes

1 hour 20 minutes

32 appetizers

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Nutrition Info

  • 1 Appetizer
  • 50
  • 2g
    (Saturated Fat 1g)
  • 5mg
  • 110mg
  • 6g
    (Dietary Fiber 0g, Sugars 1g)
  • 2g
  • Percent Daily Value*
  • 4%
  • 6%
  • 2%
  • 2%
  • Exchanges
  • 1/2
  • 1/2
  • Carbohydrate Choices
  • 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • Tip

    These appetizer roll-ups can be made a day ahead and sliced just before serving.

  • High Altitude (3500-6500 ft):

    No change.

Ingredients

  • 1/2  cup light garden vegetable cream cheese spread (from 8-oz container)
  • 4  flour or tomato tortillas (10 inch)
  • 3  oz very thinly sliced salami (about 24 slices)
  • 3/4  cup creamy coleslaw (from deli), drained
  • 1/4  medium red bell pepper, cut into very thin strips
  • 4  large leaves leaf lettuce

Directions

  1. 1Spread cream cheese spread evenly over tortillas, covering completely.
  2. 2Arrange salami over cheese spread, covering bottom half of each tortilla. Top salami with coleslaw, bell pepper and lettuce.
  3. 3Roll up each tightly; wrap individually in plastic wrap. Refrigerate until completely chilled, at least 1 hour.
  4. 4To serve, trim off ends of each roll; cut each into 8 slices.

Categories: Course, Appetizers, Cold Appetizers

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