Salami And Cheese Pinwheels

1. 1

   Blend Dijon mustard and mayonnaise together.

2. 2

   Spread each tortilla with a layer of cream cheese and mustard mixture.

3. 3

   Cover with salami slices, shredded cheese and parsley.

4. 4

   Roll tortilla as tight as possible without squeezing filling.

5. 5

   Cover with plastic wrap and refrigerate for 1 hour.

6. 6

   Before serving, cut into 1-inch slices.

7. 7

   Serve cut side up.

8. 8

   Best served at room temperature. Makes about 28 to 32 pinwheels.

9. 9

   8.

* Per serving · 4 servings · Values may vary.

No additional tips available.