Cracker Bread Rolls

 

1

soft cracker bread (16 inch), room temperature

4

oz reduced-fat cream cheese (Neufchâtel) (from 8-oz package), softened

1

tablespoon chopped fresh basil or 1 teaspoon dried basil leaves

1

tablespoon chopped fresh oregano or 1 teaspoon dried oregano leaves

4

oz thinly sliced cooked ham

12

large spinach leaves, stems removed

1/2

medium red bell pepper, cut into thin bite-size strips

• 1 Cut cracker bread in half crosswise. In small bowl, mix cream cheese, basil and oregano. Spread half of cream cheese mixture on 1 cracker bread half to within 1/4 inch of edges.
• 2 Arrange half of ham slices over cream cheese to within 1 inch of rounded edge. Top with 6 spinach leaves. Starting about 1 inch from straight edge, arrange half of bell pepper strips in rows parallel to straight edge.
• 3 Starting with straight edge, roll up tightly. Wrap roll tightly in plastic wrap. Repeat with remaining ingredients to make second roll.
• 4 Refrigerate rolls until firm enough to slice, at least 20 minutes. Cut rolls into 1-inch-thick slices.