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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Allow time to chill before serving. Ingredients:
2 (8 ounce) packages cream cheese, softened |
1 (2 1/2 ounce) envelope knorr tomato basil soup mix |
2 tablespoons milk |
6 (12 inch) flour tortillas |
1 cup prepared pesto sauce |
1/4 lb thinly sliced genoa salami, cut into thin strips |
2 cups grated provolone cheese |
1 cup pine nuts, toasted |
1/2 cup sun-dried tomato packed in oil, drained and cut into strips |
chopped fresh basil |
Directions:
1. In a big bowl, using an electric mixer, beat the cream cheese; then add in the soup mix and milk; cream until smooth.
2. Place a sheet of plastic wrap on the counter and center a tortilla on it.
3. Spread a thin layer of the cream cheese mixture over the tortilla.
4. Top it with pesto, salami, cheese, pine nuts, and tomatoes.
5. Roll up the tortilla tightly, seal it in the plastic wrap; repeat with the remaining ingredients.
6. Refrigerate wraps for at least 4 hours.
7. When ready to serve, unwrap and slice rolls into 1-inch thick rounds.
8. Serve garnished with additional pine nuts and sprigs of fresh basil.
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