Antipasto Italian Roll-Ups

Antipasto Italian Roll-Ups Recipe
Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke
We used Alessi sun-dried tomato spread. You'll find it in a jar along with other sun-dried tomato products. The blend of herbs, olive oil, and sun-dried tomatoes is also good tossed with pasta or as a topping on grilled beef, pork, or fish.

Yield:

2 servings (serving size: 1 roll-up)

Recipe from

Cooking Light

Nutritional Information

Calories 274
Caloriesfromfat 37 %
Fat 11.4 g
Satfat 4.5 g
Monofat 1.4 g
Polyfat 0.3 g
Protein 15.9 g
Carbohydrate 27.7 g
Fiber 1.7 g
Cholesterol 29 mg
Iron 1.8 mg
Sodium 824 mg
Calcium 315 mg

Ingredients

1 tablespoon fat-free sour cream
1 tablespoon sun-dried tomato spread
2 (6-inch) fat-free flour tortillas
1/2 cup fresh basil leaves
1/3 cup chopped bottled roasted red bell peppers
2 ounces part-skim mozzarella cheese, thinly sliced
1 ounce thinly sliced reduced-fat salami

Preparation

Combine the sour cream and sun-dried tomato spread. Spread 1 tablespoon of the tomato mixture down center of each tortilla. Top each with half of basil, bell pepper, mozzarella cheese, and salami; roll up.

Note:

Elaine Magee, M.P.H., R.D. and Marge Perry,

Cooking Light

July 2003
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