Prosciutto-Dijon Pinwheels

• 1/2 cup PHILADELPHIA Garden Vegetable Cream Cheese Spread
• 2 Tbsp. GREY POUPON Dijon Mustard
• 10 thin slices prosciutto (about 3-1/2 oz.)
• 10 thin slices provolone cheese (about 5 oz.)
• 40 RITZ Crackers

1. Mix cream cheese spread and mustard until well blended.
2. Place 2 of the prosciutto slices, side-by-side, on work surface with long sides overlapping slightly.
3. Top with 2 provolone slices; spread with 2 Tbsp.
4. of the cream cheese mixture.
5. Roll up from 1 of the short sides.
6. Wrap tightly with plastic wrap.
7. Repeat to make a total of 5 rolls.
8. Refrigerate at least 2 hours.
9. Cut each roll into 8 slices.
10. Place 1 slice on each cracker.

philadelphia, poupon, thin, provolone cheese, crackers

Taken from www.kraftrecipes.com/recipes/prosciutto-dijon-pinwheels-53981.aspx (may not work)