Directions:
- Mix fat free cream cheese with dry ranch dressing mix.
- Heat oven to 375 degrees.
- Unroll dough and divider into 2 equal sections along center perforation.
- Press each section to form a 8x6 rectangle and press perforations in each rectangle to seal.
- Spread pesto on each dough rectangle.
- Top each with salami.
- Carefully spread cream cheese spread and tapenade over salami.
- Leave one long-edge side empty to make rolling easier.
- Starting with the long side, roll up loosely and pinch edges to seal.
- Place,seam side down, on ungrased 15x10x1 inch baking pan.
- Spread each roll with Parmesan spread from container.
- Bake for 15 to 20 minutes or until golden brown.
- Chill overnight and slice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 51.33 Kcal (215 kJ) | ||
| Calories from fat | 32.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.62g | 6% | |
|---|---|---|---|
| Cholesterol | 2.62mg | 1% | |
| Sodium | 186.74mg | 8% | |
| Potassium | 27.73mg | 1% | |
| Total Carbs | 2.58g | 1% | |
| Sugars | 0.55g | 2% | |
| Dietary Fiber | 0.14g | 1% | |
| Protein | 2.07g | 4% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 14.9mg | 83% | |
| Calcium | 50mg | 5% | |
| Amount Per 100 g | |||
| Calories | 227.03 Kcal (951 kJ) | ||
| Calories from fat | 144.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.01g | 6% | |
|---|---|---|---|
| Cholesterol | 11.6mg | 1% | |
| Sodium | 825.87mg | 8% | |
| Potassium | 122.62mg | 1% | |
| Total Carbs | 11.41g | 1% | |
| Sugars | 2.44g | 2% | |
| Dietary Fiber | 0.62g | 1% | |
| Protein | 9.14g | 4% | |
| Vitamin C | 1.1mg | 0% | |
| Iron | 65.8mg | 83% | |
| Calcium | 221.1mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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