Salami And Cheese Pinwheels - cooking recipe

Ingredients

4 Mission soft taco size premium flour tortillas, heated
4 oz. soft cream cheese
1 Tbsp. Dijon mustard
1 Tbsp. mayonnaise
1 1/2 c. shredded Cheddar cheese
8 oz. very thin slices salami
fresh parsley

Preparation

Blend Dijon mustard and mayonnaise together.
Spread each tortilla with a layer of cream cheese and mustard mixture.
Cover with salami slices, shredded cheese and parsley.
Roll tortilla as tight as possible without squeezing filling.
Cover with plastic wrap and refrigerate for 1 hour.
Before serving, cut into 1-inch slices.
Serve cut side up.
Best served at room temperature. Makes about 28 to 32 pinwheels.
Serves 6 to
8.