1 Tbsp philadelphia sundried tomato and basil cream cheese spread divided
2 cucumber strips thin
2 pepper strips red thin
1 oz salmon smoked
3 small spinach leaves
12 woven wheat crackers
Equipment
plastic wrap
Directions
Stack salmon slices, with slices slightly overlapping, to form 6x4-inch rectangle.
Spread with 2 tsp. cream cheese spread; cover with spinach. Carefully spread remaining cream cheese onto spinach.
Arrange peppers and cucumbers along 1 long side of salmon stack. Starting from topped edge, roll up salmon, jelly-roll fashion, to make log. Wrap tightly in plastic wrap. Refrigerate 2 hours or until firm enough to slice.
