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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Delicious, prepare-ahead appetizer. Ingredients:
1 (10 5/8 ounce) package refrigerated parmesan breadsticks |
2 tablespoons pesto sauce |
8 slices genoa salami |
2 ounces fat free cream cheese |
1/4 ounce ranch dressing mix |
1/4 cup tapenade, black olive |
Directions:
1. Mix fat free cream cheese with dry ranch dressing mix.
2. Heat oven to 375 degrees.
3. Unroll dough and divider into 2 equal sections along center perforation.
4. Press each section to form a 8x6 rectangle and press perforations in each rectangle to seal.
5. Spread pesto on each dough rectangle.
6. Top each with salami.
7. Carefully spread cream cheese spread and tapenade over salami.
8. Leave one long-edge side empty to make rolling easier.
9. Starting with the long side, roll up loosely and pinch edges to seal.
10. Place,seam side down, on ungrased 15x10x1 inch baking pan.
11. Spread each roll with Parmesan spread from container.
12. Bake for 15 to 20 minutes or until golden brown.
13. Chill overnight and slice.
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