Lavosh Roll

• 1 lavosh 15" presoftened
• 2 flour tortillas
• 2 bread 10" Mountain
• 4 ounces cream cheese with chives
• 1/4 cup marinated artichoke hearts
• 2 tablespoons pimiento Diced
• 1 teaspoon dried oregano crushed
• 6 ounces prosciutto Thinly sliced, or ham
• 4 ounces provolone cheese Sliced
• 1 romaine lettuce leaf rib removed

1. In a bowl stir together cream cheese, artichoke, pimiento and oregarno.
2. Place lavosh on a piece of wax paper. Spread cream cheese filling over the whole lavosh - right to the edges. Arrange proscuitto or hame over cream cheese. Spread sheese slices in the center. Place lettue leaf along one side of the cheese. Roll from lettuce edge, using the wax paper to lift and roll the bread like a jelly roll. (If using tortillas or mountain bread, divide cream cream mixture and remaining ingredients between the two.)
3. Cover and chill, seam side down, for 2 to 24 hours. Cut roll into 1" thick slices.

flour tortillas, bread, cream cheese, marinated artichoke, pimiento, oregano, provolone cheese

Taken from www.yummly.com/recipe/Lavosh-Roll-1660973 (may not work)