Ingredient:
2 packages (6 oz each) thinly sliced deli salami
1 container (8 oz) cream cheese spread
1 cup chopped jarred giardiniera, patted dry
1 jar (6 oz) Progresso™ marinated artichoke hearts, drained, chopped, patted dry
1 cup jarred roasted red pepper strips, patted dry
12 thin slices provolone cheese (from 7.6-oz package)
4 cups baby spinach leaves, lightly packed
Method:
Place 4 (12x12-inch) pieces plastic wrap on work surface. Overlap one-fourth of the salami in 11x8-inch rectangle on one of the pieces of plastic; repeat with remaining salami and plastic. Top each sheet of salami with teaspoonfuls of cream cheese spread, spread evenly, leaving 1/2-inch border. Top half of each sheet with giardiniera, artichoke hearts and pepper strips. Top with provolone slices and spinach.
Starting from side with toppings, roll up very tightly, using plastic wrap as an aid to hold the roll-up together. Wrap tightly with the plastic wrap. Refrigerate at least 2 hours but no longer than 24 hours.
To serve, cut 1/2 inch from end of each roll, and discard. Cut each roll into 8 (1 1/4-inch) slices.
2 packages (6 oz each) thinly sliced deli salami
1 container (8 oz) cream cheese spread
1 cup chopped jarred giardiniera, patted dry
1 jar (6 oz) Progresso™ marinated artichoke hearts, drained, chopped, patted dry
1 cup jarred roasted red pepper strips, patted dry
12 thin slices provolone cheese (from 7.6-oz package)
4 cups baby spinach leaves, lightly packed
Method:
Place 4 (12x12-inch) pieces plastic wrap on work surface. Overlap one-fourth of the salami in 11x8-inch rectangle on one of the pieces of plastic; repeat with remaining salami and plastic. Top each sheet of salami with teaspoonfuls of cream cheese spread, spread evenly, leaving 1/2-inch border. Top half of each sheet with giardiniera, artichoke hearts and pepper strips. Top with provolone slices and spinach.
Starting from side with toppings, roll up very tightly, using plastic wrap as an aid to hold the roll-up together. Wrap tightly with the plastic wrap. Refrigerate at least 2 hours but no longer than 24 hours.
To serve, cut 1/2 inch from end of each roll, and discard. Cut each roll into 8 (1 1/4-inch) slices.
