Combine all of the above ingredients (except salsa). Place a
heaping spoonful onto each tortilla. Spread filling out to edges
(keep one edge clean) and roll up each tortilla. Dampen the clean
edge with water to seal roll up. Refrigerate roll-ups overnight and
slice into 1 to 1-1/2 inch pieces. Use salsa for dipping.
PESTO FILLING VARIATION- 8oz cream cheese, 4 oz pesto sauce, 6
oz salami and sundried tomatoes.
Originally Submitted
4/9/2010
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