Smoked Salmon Appetizer Roll-Ups

  1. Beat cream cheese product and feta cheese in large bowl of mixer fitted with paddle attachment until well blended.
  2. Spread 3 oz.
  3. (85 g) cream cheese mixture onto each tortilla; top with 1-1/2 oz.
  4. (45 g) salmon and 1/2 oz.
  5. (15 g) spinach.
  6. Roll up tightly; wrap individually in plastic wrap.
  7. Refrigerate 2 hours.
  8. Cut each roll-up into 12 slices to serve.

philadelphia, feta cheese, flour tortillas, cold smoked salmon, baby spinach leaves

Taken from www.kraftrecipes.com/recipes/smoked-salmon-appetizer-roll-ups-113062.aspx (may not work)

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