1/3
cup roasted red bell peppers (from 12-ounce jar), patted dry
5
pieces (5 1/2 inches long) string cheese
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Steps
1
Stack 2 slices ham on work surface; pat dry with paper towel. Spread evenly with 1 1/2 to 2 teaspoons cream cheese. Top with basil leaves to within 1 inch of top edge. Cut pepper into 1-inch strips; cut to fit width of ham. Place pepper strips across bottom edge of ham. Place cheese piece above pepper on basil leaves; trim to fit.
2
Beginning at bottom, roll up securely. Wrap in plastic wrap. Repeat with remaining ingredients to make 5 rolls. Refrigerate 2 hours.
3
Unwrap rolls; place seam sides down. Cut each roll into 5 pieces with sharp serrated knife. If desired, pierce each roll with 5 evenly spaced toothpicks before cutting.
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Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
You can also use regular cream cheese spread instead of the garden vegetable flavor. Just make sure it is the reduced-fat variety, which is softer and spreads more easily than regular cream cheese.
Be sure to pat the peppers and meat slices dry with a paper towel. The packaged meat is typically quite moist, and the cream cheese may be harder to spread.
Save yourself some time by assembling the rolls up to 24 hours ahead. Slice them just before serving.
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