Ingredients
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
Preparation
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.
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.
Starting with straight edge, roll up tightly. Wrap roll tightly in plastic wrap. Repeat with remaining ingredients to make second roll.
Refrigerate rolls until firm enough to slice, at least 20 minutes. Cut rolls into 1-inch-thick slices.
