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Salami-and-Cheese Panini Roll-Ups
Salami-and-Cheese Panini Roll-Ups

Salami-and-Cheese Panini Roll-Ups

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Cook Minutes 10 Min
Prep : 10 Min
These hot and crispy salami and cheese roll-ups are the perfect dippers for warm marinara sauce. And as a bonus, they can be prepared in just minutes.
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4 Servings
Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
4 large flour tortillas
1/2 cup Philadelphia Whipped BOLD Cracked Pepper and Garlic Cream Cheese Product
16 fresh basil leaves
8 thin salami slices (60 g)
1/2 cup Cracker Barrel Shredded Part Skim Mozzarella Cheese
1/2 cup Classico di Campania Sweet Basil Marinara Pasta Sauce, warmed
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How do I make it ?
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Step 1
Heat panini grill sprayed with cooking spray.
Step 2
Spread tortillas with cream cheese product; top with basil, salami and cheese. Roll up tightly.
Step 3
Grill, seam sides down, 3 to 5 min. or until cheese is melted and roll-ups are golden brown.
Step 4
Cut roll-ups diagonally in half. Serve with pasta sauce.
Kraft Kitchen Tips!
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If You Don't Have a Panini Grill
Heat large nonstick skillet on medium heat. Add roll-ups, seam sides down; cook 3 to 5 min. on each side or until cheese is melted and roll-ups are golden brown on all sides, gently pressing down tops of roll-ups with back of spatula to flatten slightly as they cook.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
330
Calories From Fat
0
% Daily Value
Fat 15 g
Saturated fat 6 g
30 %
Cholesterol 30 mg
Sodium 940 mg
39 %
Carbohydrate 35 g
Fibre 2 g
Sugars 5 g
Protein 14 g
Vitamin A
8 %
Vitamin C
15 %
Calcium
15 %
Iron
20 %
Servings
4 servings, 1/4 recipe (86 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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