Recipe - Lavosh Roll

1 15" presoftened lavosh or
2 10" flour tortillas or
2 10" Mountain Bread
4 ounce Softstyle cream cheese with
chives and onion
One fourth cup Chopped; drained marinated
artichoke hearts
2 tablespoon Diced pimiento
1 teaspoon Dried oregano; crushed
6 ounce Thinly cut or sliced up prosciutto or
ham
4 ounce Sliced provolone cheese
1 lg Romaine lettuce leaf;
rib removed

From: Laura Hunter LHunter722@AOL.COM

Date: Mon, 12 Aug 1996 18:07:14 0400
In a bowl stir together cream cheese, artichoke, pimiento and oregarno.
Place lavosh on a piece of wax paper. Spread cream cheese filling over the
whole lavosh right to the edges. Arrange proscuitto or hame over cream
cheese. Spread sheese slices in the center. Place lettue leaf along one
side of the cheese. Roll from lettuce edge, using the wax paper to lift and
roll the bread like a jelly roll. (If using tortillas or mountain bread,
divide cream cream mixture and remaining ingredients between the two.)
Cover and chill, seam side down, for 2 to 24 hours. Cut roll into 1" thick
slices. Serves 6.

EATL Digest 11 August 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.