Taco roll ups

Ingredients

• 4 ounces cream cheese, softened
• 3/4 cup Seasoned Taco Meat
• 1/4 cup finely shredded cheddar cheese
• 1/4 cup salsa
• 2 tablespoons mayonnaise
• 2 tablespoons chopped ripe olives
• 2 tablespoons finely chopped onion
• 5 flour tortillas (8 inches), room temperature
• 1/2 cup shredded lettuce
• Additional salsa

Directions

• In a small bowl, beat the cream cheese until smooth. Stir in the taco meat, cheese, salsa, mayonnaise, olives and onion. Spread over tortillas. Sprinkle with lettuce; roll up tightly. Wrap in plastic wrap and refrigerate for at least 1 hour.
• Unwrap and cut into 1-in. pieces. Serve with additional salsa. Yield: about 3 dozen appetizers.

Pepperoni roll ups

Ingredients

• 1 package (8 ounces) cream cheese, softened
• 1 package (3-1/2 ounces) sliced pepperoni, finely chopped
• 1 cup (4 ounces) shredded provolone cheese
• 2 tablespoons onion soup mix
• 2 tablespoons sour cream
• 1 teaspoon grated Romano cheese
• 2 tubes (13.8 ounces each) refrigerated pizza crust

Directions

• In a small bowl, combine the first six ingredients. Unroll each tube of pizza dough into a long rectangle; spread each rectangle evenly with 1 cup pepperoni mixture.
• Roll up jelly-roll style, starting with a short side; pinch seam to seal. Cut each roll into 16 slices; place cut side down on ungreased baking sheets.
• Bake at 400° for 10-14 minutes or until golden brown. Serve warm. Refrigerate leftovers. Yield: 32 appetizers.

Nutritional Facts1 appetizer equals 103 calories, 6 g fat (3 g saturated fat), 14 mg cholesterol, 270 mg sodium, 9 g carbohydrate, trace fiber, 4 g protein

OR

Ingredients

• 1 tube (13.8 ounces) refrigerated pizza crust
• 1 cup (4 ounces) shredded part-skim mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 cup chopped pepperoni (about 64 slices)
• 1/2 cup spaghetti sauce, warmed, optional

Directions

• On a lightly floured surface, roll dough into a 16-in. x 10-in. rectangle. Sprinkle with cheeses and pepperoni.
• Roll up jelly-roll style, starting with a long side. Cut into 2-in. slices. Place cut side down in a greased 15-in. x 10-in. x 1-in. baking pan; lightly press down to flatten.
• Bake at 400° for 8-10 minutes or until golden brown. Serve with spaghetti sauce if desired. Yield: 8 appetizers.

Nutritional Facts1 appetizer (calculated without spaghetti sauce) equals 265 calories, 13 g fat (5 g saturated fat), 26 mg cholesterol, 776 mg sodium, 24 g carbohydrate, 1 g fiber, 12 g protein.

Peanut Butter roll ups

Ingredients

• 4 tablespoons creamy peanut butter
• 2 flour tortillas (8 inches)
• 2 teaspoons honey
• 1/2 cup granola without raisins

Directions

• Spread peanut butter over each tortilla; drizzle with honey and sprinkle with granola. Roll up; cut into slices. Yield: 16 appetizers.

Nutritional Facts4 pinwheels (prepared with reduced-fat peanut butter and reduced-fat granola) equals 217 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 247 mg sodium, 32 g carbohydrate, 2 g fiber, 8 g protein. Diabetic Exchanges: 2 starch, 1 lean meat.

Crab and Cheese roll ups

Ingredients

• 2 packages (8 ounces each) cream cheese, softened
• 2 cups chopped imitation crabmeat
• 1 can (4-1/4 ounces) chopped ripe olives
• 1/4 cup minced chives
• 3 tubes (8 ounces each) refrigerated crescent rolls
• 3/4 cup shredded part-skim mozzarella cheese
• 3/4 cup shredded Parmesan cheese

Directions

• In a small bowl, beat the cream cheese, crab, olives and chives. Unroll one tube of crescent dough into one long rectangle; seal seams and perforations.
• Spread with 1 cup cream cheese mixture; sprinkle with 1/4 cup of each cheese. Roll up jelly-roll style, starting with a long side; pinch seam to seal.
• Using a serrated knife, cut into 10 slices; place cut side down on a greased baking sheet. Repeat with remaining crescent dough, cream cheese mixture and cheeses.
• Bake at 375° for 14-16 minutes or until golden brown. Serve warm. Yield: 2-1/2 dozen.

Nutritional Facts1 appetizer equals 173 calories, 12 g fat (5 g saturated fat), 21 mg cholesterol, 368 mg sodium, 11 g carbohydrate, trace fiber, 5 g protein.

Broccoli roll ups

Ingredients

• 1 tube (4 ounces) refrigerated crescent rolls
• 1 slice process American cheese, quartered
• 4 frozen broccoli spears, thawed and patted dry

Directions

• Separate crescent dough into four triangles. Place a piece of cheese and a broccoli spear along the wide edge of each triangle; roll up dough.
• Place point side down on an ungreased baking sheet. Bake at 375° for 12-15 minutes or until golden brown. Yield: 4 servings.

Cucumber Ham roll ups

Ingredients

• 1 medium cucumber, seeded and chopped
• 1 package (8 ounces) cream cheese, softened
• 2 tablespoons prepared mustard
• 1 teaspoon dill weed
• 8 thin rectangular slices deli ham

Directions

• Cut each cucumber half lengthwise into four strips; set aside.
• In a small bowl, combine the cream cheese, mustard and dill. Spread about 2 tablespoons over each ham slice. Place a cucumber strip on the wide end; roll up tightly jelly-roll style.
• Cut off any cucumber that extends beyond ham slice. Wrap tightly in plastic wrap and refrigerate for at least 2 hours. Cut into 3/4-in. slices. Yield: about 4 dozen.

Nutritional Facts1 serving (3 each) equals 69 calories, 6 g fat (3 g saturated fat), 21 mg cholesterol, 183mg sodium, 2 g carbohydrate, trace fiber, 4 g protein