Italian Pinwheels

• 1 (8-ounce) package cream cheese, softened
• 1/2 cup prepared sun-dried tomato pesto
• 5 (10-inch) spinach, tomato or plain flour tortillas
• 50 spinach leaves, stems removed
• 25 (1/4-pound) thin slices salami
• 15 (3/4-ounce) slices Land O Lakes Deli 4 Cheese Italian Blend

1. Combine cream cheese and pesto in food processor bowl fitted with metal blade; pulse until well mixed.
2. Spread about 1/4 cup cream cheese mixture over each tortilla leaving 1-inch border on all sides.
3. Layer each with 10 spinach leaves, 5 slices salami and 3 slices cheese .
4. Roll each tortilla up tightly; wrap in plastic food wrap.
5. Refrigerate at least 2 hours or overnight.
6. Cut each tortilla into 1-inch slices.

cream cheese, tomato pesto, tomato, spinach, thin slices salami

Taken from www.landolakes.com/recipe/3531/italian-pinwheels (may not work)