lavosh roll

6 Servings
15" presoftened lavosh -or-
10" flour tortillas -or-
10" Mountain Bread
4 ounces Soft-style cream cheese with chives and onion
¼ cup Chopped; drained marinated artichoke hearts
2 tablespoons Diced pimiento
1 teaspoon Dried oregano; crushed
6 ounces Thinly sliced prosciutto or ham
4 ounces Sliced provolone cheese
1 large Romaine lettuce leaf; rib removed

From: Laura Hunter <LHunter722@...> Date: Mon, 12 Aug 1996 18:07:14 -0400 In a bowl stir together cream cheese, artichoke, pimiento and oregarno.

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.) Cover and chill, seam side down, for 2 to 24 hours. Cut roll into 1" thick slices. Serves 6.

EAT-L Digest 11 August 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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