Yield: 36 Servings
|1 pack||Sliced Gallo Italian Salami; 6-ounces|
|1 pack||Cream cheese; 8 ounces|
|1 \N||Container pesto sauce; 7 ounces|
Combine cream cheese and pesto sauce. Cut a slit in each slice of salami just to center. Form into cone in egg carton or mini-muffin tins. Pipe filling into cones, refrigerate.
Recipe by: Gallo Posted to MC-Recipe Digest V1 #732 by LBotsko@... on Aug 9, 1997