Flatten chicken breasts like cutlets, salt and pepper them. Layer each cutlet with Mozzarella cheese and pepperoni or salami. Add 3 leaves basil, roll cutlets and secure with toothpicks.
Dust with flour and refrigerate about 2 hours.
Pan fry roll-ups in butter or other shortening for 10 minutes.
Add mushrooms, onion and sherry.
Cover and cook for 5 more minutes.
Good served over wild rice.
Adjust quantities to your needs.
ayonnaise mixture and top with salami. Spread another 1 1/2
Spread a thin layer of cream cheese on a slice of salami, at least covering the center, but not necessary to go all the way to the edge.
Place a 3-4 inch-long piece of green onion into the center of the salami, on top of cream cheese.
Roll up and pin with a toothpick. Refrigerate if not serving immediately. Easy as that, and so yummy!
For each roll-up, spread the cream cheese
Cut crust off bread.
Roll out each slice with rolling pin. Place salami on bread and roll up.
Dip in beaten egg.
Place in buttered frying pan and fry until lightly browned.
urface until just smooth then roll out into a 16x12 inch
Take a piece of salami and spread some softened cream cheese over the top part of the salami. Add a piece of green onion. Roll into a tight roll. This is a great appetizer.
Spread meat flat; mix remaining ingredients except oil and sauce.
Put a bit of stuffing in the center of each piece of meat. Roll up and secure with wooden toothpicks or cotton thread.
Heat oil; saute each roll-up until brown.
Place roll-ups in crock-pot; add sauce.
Cook on low for 4 hours or until meat is tender. Remove toothpicks.
Serve over rice or hot buttered noodles.
Dampen towels (enough to completely cover dry hard rounds). Let stand for 1 1/2 hours or until soft and pliable.
Meanwhile, soften, with mixer, the cream cheese.
Add mayonnaise, pepper and chives; mix well.
Remove the stems& seeds from the peppers& cut in half length-wise.
Take one piece of salami& spread cream cheese down the center.
Add a slice of pepper to the cream cheese& roll up the salami to enjoy!
Spread salami slices with cream cheese. Roll around pickles. Serve.
Allow cream cheese to soften at room temperature.
Add garlic powder and hot sauce and mix well.
Spread cheese.
Mix thinly on salami slices.
Roll up and secure with a toothpick.
Keep chilled until serving time.
Combine softened cream cheese and chopped olives mixing well. Spread each slice of salami with some cheese mixture and roll up securing with a toothpick.
Spread each tortilla with cream cheese then distribute salami evenly in a single layer on each one.
Roll up tightly and wrap in plastic wrap.
Refrigerate at least 2 hours or overnight if necessary.
Remove from fridge, unwrap and slice into 1/2\" wide slices.
Each tortilla makes about 10 appetizers.
Combine cream cheese, horseradish and seasoning salt. (Light or fat-free cream cheese also works well).
Spread 1 1/2 teaspoons of mixture on each salami slice.
Roll up and secure with toothpicks.
ANOTHER OPTION: Sometimes I mixed the cream cheese with 1 teaspoon of garlic, and 1/4 cup of shredded parmesan.
These are good with olives on the toothpicks.
radually, stirring constantly. Cool.
Roll biscuit dough into 1/4
resh minced garlic and cook for 1 minute, or until fragrant
Spread about 2 tablespoons cream cheese spread over each tortilla. Layer with tomato, peppers, olives, cheeses and pickle slices. Drizzle with salad dressing. Top with lettuce, turkey and salami. Roll up tightly. Wrap in plastic wrap. Refrigerate until ready to serve. Serve with additional dressing, if desired. Makes 4 servings.
Preheat oven to 375\u00b0F.
Cut phyllo dough sheets into thirds (you need one cut sheet per asparagus spear).
Lie the dough flat and brush melted better on it.
Place one asparagus spear at one end leaving the ends of the asparagus exposed and roll it up.
Place 'asparagus roll-up' on a cookie sheet (I line the sheet w/foil for easy clean-up).
Repeat w/remaining asparagus.
Brush roll-ups w/melted butter.
Sprinkle the roll-ups w/parmesan cheese.
Bake in a 375\u00b0F oven for 10 minutes.
Pat out biscuit dough on floured surface into 1/2-inch thick rectangle.
Mix beef with eggs and seasonings; spread over dough. Roll as for jelly roll; cut into 1/2-inch slices.
Place slices, cut side down, in greased 9-inch square pan.
Bake in preheated 350\u00b0 oven for 30 minutes or until lightly browned.
Spoon soup over each serving.