Antipasto Italian Roll-Ups

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

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Nutritional Information

Amount per serving
  • Calories: 274
  • Calories from fat: 37%
  • Fat: 11.4g
  • Saturated fat: 4.5g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.3g
  • Protein: 15.9g
  • Carbohydrate: 27.7g
  • Fiber: 1.7g
  • Cholesterol: 29mg
  • Iron: 1.8mg
  • Sodium: 824mg
  • Calcium: 315mg

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

  1. 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.
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