Uploaded January 2018 | Updated September 2026, 1 hour ago
The weather’s been deplorable, I tried to go ice fishing; the ice is too thin and I can’t catch any fish off the dock, as you’ll see. But I found what looks like a great recipe for Italian finger food, filled with stuff I like! Click SHOW MORE for the recipe.
ITALIAN SANDWICH ROLL-UPS
Recipe taken from here: happygoluckyblog.com/2016/07/italian-sandwich-roll-ups.html
INGREDIENTS
5 tortillas (I used low-carb 7¼ inch La Banderita brand)
4 ounces cream cheese, softened
2 teaspoons Italian seasoning
¼ cup banana peppers, chopped
¼ cup roasted red peppers, chopped (or pre-chopped pimentos from the jar)
12 slices Genoa salami
12 slices of prosciutto or other ham
16 small slices of pepperoni
8 slices Sargento Provolone cheese
1 large tomatoes, thinly sliced (remove some of the juice and seeds)
½ head of lettuce
INSTRUCTIONS
In medium bowl, combine cream cheese, banana peppers, roasted red peppers, and Italian seasoning. Mix with spoon until all ingredients are well combined.
Spread about three tablespoons of cream cheese mixture onto a tortilla.
On top of the cream cheese mixture, place three slices of salami, two or three slices of prosciutto, six slices of pepperoni, and three slices of Provolone cheese, leaving about ½ inch border around the edge.
Top with two slices of tomato and a few pieces of lettuce. Roll tortilla up tightly.
Place toothpicks about 1 inch apart down the rolled tortilla. Cut in between the toothpicks to create pinwheels.
Repeat with remaining tortillas and fillings. Serve immediately or refrigerate until your ready to serve sandwiches.
The weather’s been deplorable, I tried to go ice fishing; the ice is too thin and I can’t catch any fish off the dock, as you’ll see. But I found what looks like a great recipe for Italian finger food, filled with stuff I like! Click SHOW MORE for the recipe.
ITALIAN SANDWICH ROLL-UPS
Recipe taken from here: happygoluckyblog.com/2016/07/italian-sandwich-roll-ups.html
INGREDIENTS
5 tortillas (I used low-carb 7¼ inch La Banderita brand)
4 ounces cream cheese, softened
2 teaspoons Italian seasoning
¼ cup banana peppers, chopped
¼ cup roasted red peppers, chopped (or pre-chopped pimentos from the jar)
12 slices Genoa salami
12 slices of prosciutto or other ham
16 small slices of pepperoni
8 slices Sargento Provolone cheese
1 large tomatoes, thinly sliced (remove some of the juice and seeds)
½ head of lettuce
INSTRUCTIONS
In medium bowl, combine cream cheese, banana peppers, roasted red peppers, and Italian seasoning. Mix with spoon until all ingredients are well combined.
Spread about three tablespoons of cream cheese mixture onto a tortilla.
On top of the cream cheese mixture, place three slices of salami, two or three slices of prosciutto, six slices of pepperoni, and three slices of Provolone cheese, leaving about ½ inch border around the edge.
Top with two slices of tomato and a few pieces of lettuce. Roll tortilla up tightly.
Place toothpicks about 1 inch apart down the rolled tortilla. Cut in between the toothpicks to create pinwheels.
Repeat with remaining tortillas and fillings. Serve immediately or refrigerate until your ready to serve sandwiches.
