Backbones

• 4 flour tortillas (the bigger the better)
• 1 (3 1/2 ounce) package soft cheese spread with herbs
• 1 (6 ounce) bag Baby Spinach
• 8 ounces salami or 8 ounces ham, thinly sliced
• 8 ounces swiss cheese, thinly sliced
• 1 (7 ounce) jar roasted red peppers, drained and sliced into thin strips

1. For each tortilla, spread 2 to 3 tablespoons cheese all the way to edge.
2. Layer evenly with 1/4 of spinach, meat and cheese.
3. Place red bell pepper strips down center.
4. Tightly roll up; slice off and discard rounded ends.
5. Repeat with remaining tortillas and filling ingredients.
6. Cut tortilla rolls into 1-1/2-inch slices; secure with toothpicks.
7. To serve, stack slices in twos or threes on serving plate to resemble a spine.

flour tortillas, herbs, spinach, salami, swiss cheese, red peppers

Taken from www.food.com/recipe/backbones-218833 (may not work)