Prosciutto-Dijon Pinwheels

Ingredients

• 0.5 cup philadelphia garden vegetable cream cheese spread 
• 2 Tbsp grey poupon dijon mustard 
• 3.5 oz pancetta thin
• 5 oz provolone cheese thin
• 40  ritz crackers 

Equipment

• plastic wrap

Directions

1. Mix cream cheese spread and mustard until well blended.
2. Place 2 of the prosciutto slices, side-by-side, on work surface with long sides overlapping slightly. Top with 2 provolone slices; spread with 2 Tbsp. of the cream cheese mixture.
3. Roll up from 1 of the short sides. Wrap tightly with plastic wrap. Repeat to make a total of 5 rolls. Refrigerate at least 2 hours.
4. Cut each roll into 8 slices.
5. Place 1 slice on each cracker.