Ingredients
4
oz cream cheese (from 8-oz package), softened
1/4
cup Old El Paso™ mild salsa
20
slices whole wheat bread (approximately 1 loaf)
20
slices American cheese
1/4
cup butter
Preparation
In small bowl, mix cream cheese and salsa; set aside.
Using serrated bread knife, remove crusts from bread. Flatten bread squares with rolling pin. Spread 1/2 tablespoon cream cheese mixture on each square of bread, followed by 1 slice cheese. Roll up bread, pressing as you go, to form a secure roll.
In 10-inch skillet, melt butter over medium heat. Place rolls in skillet, starting seam side down, and cook until each side is golden brown, 5 to 8 minutes. Transfer to paper towel-covered plate to cool.
To freeze, place cooled rolls on cookie sheet; place in freezer until solid. Place frozen rolls in quart-size resealable plastic freezer bag in freezer. To serve, remove desired number of rolls from bag, and reheat in microwave, oven or skillet until heated through.
