Glad to see you stop by! This is a collection of recipes I have developed, received from friends or was inspired by and altered somehow. While I try to post all food photos I just cannot help but share some of my Vintage clippings with you from my Gran's recipe drawer, my great Gran's tin and of course my Mum's treasure trove of her Gran's lovely publications all kept so prim, not to mention the cache my Mum also had and even mine too! They are all regularly used recipes, loved by my family, friends, and now you my treasured readers Enjoy!

Monday, January 2, 2012

Party Wraps With Cream Cheese And Salami

Party Wraps With Cream Cheese And Salami

Shared with me from a good friend at Group Recipes


  • 1/2 of an 8-oz. pkg. cream cheese, softened
  • 1 Tbsp. finely chopped green onion or snipped fresh chives
  • 1/2 tsp. dried Italian seasoning, crushed
  • 1/8 tsp. salt
  • Dash ground black pepper
  • Salami, Pastrami&Pepperoni Tortilla Wraps (see recipe) or Fig&Cranberry Wraps (see recipe)

How to make it

  • 1. For spread: In a medium mixing bowl, beat cream cheese, green onion, Italian seasoning, salt and black pepper with an electric mixer on medium speed until well combined and smooth. Cover and chill for 1 to 24 hours.
  • 2. Let spread stand at room temperature for 10 minutes. Use spread to make Salami, Pastrami & Pepperoni Tortilla Wraps or Fig & Cranberry Wraps.
  • Makes 16 appetizer servings (2 slices each)
  • ++++++++++++++++++++++++++++++++++++++++++++++++++
  • Salami, Pastrami & Pepperoni Tortilla Wraps
  • Spread 2 tablespoons of the Savory Cream Cheese Spread evenly over each of four 10-inch plain or flavored flour tortillas.
  • Evenly divide and layer 8 ounces thinly sliced sopressata salami or prosciutto, 5 ounces thinly sliced pastrami, corned beef or cooked beef and one 3-1/2 ounce package sliced pepperoni atop one half of each tortilla.
  • Carefully roll each tortilla tightly into a spiral, starting with the edge with the meat.
  • (For make-ahead, wrap each in plastic wrap. Chill for 1 to 24 hours before serving.)
  • To serve, if made-ahead, let wraps stand at room temperature for 10 minutes; remove the plastic wrap. Trim ends off wraps; bias-slice each wrap crosswise into 8 slices. If necessary, secure with toothpicks. If you like, arrange on shredded lettuce.

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