This is one delicious sandwich! I used turkey and provolone instead of the salami and mozzarella. I could not find the sun dried tomato spread so I had mustard and mayo available. I served this to my book club group. I would definitely serve again but probably would wrap in lettuce leaves instead of the tortillas for my book club group.
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
More From Cooking Light
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
- 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.
Antipasto Italian Roll-Ups Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Make-Ahead, Quick/Easy
- CUISINE: Italian
- MAIN INGREDIENT: Pork
- PUBLICATION: Cooking Light
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