Ribbon Bologna Wedges - cooking recipe

Ingredients

1 (5 oz.) jar cream cheese with olives and pimiento
12 thin slices bologna
1/4 c. chopped nuts
parsley flakes or chopped, fresh parsley

Preparation

Have cheese at room temperature.
Spread evenly over bologna and sprinkle each piece with nuts.
Divide bologna into 2 stacks of 6 slices.
Garnish tops with parsley.
Cover both rolls with plastic wrap and chill.
At serving time, cut each stack into 16 wedges and insert a colored wooden pick in each wedge.