from betty copeland recipelu
> @@@@@
> Mediterranean Sprials
>
> 1 10.6 ounce package Pillsbury
> Refrigerated Parmesan BreadSticks
> 2 tablespoons purchased pesto
> 8 thin slices round Genoa Salami or
> salami, 4 inches in diameter
> 1/4 cup chive and onion cream cheese
> spread softened
> 1/4 cup prepared black olive tapenade
> 4-6 2 x 1/2 inch strips roasted red bell
> pepper
>
> Heat oven to 375ºF. Unroll dough; divide into 2 equal
> sections along center perforation. Press each section
> to form 8 x 6 inch rectangle; press perforations to seal.
> Spread pesto on each dough rectangle. Top each with
> salami. Carefully spread cream cheese spread and tapenade
> over salami. Place roasted pepper strips on one long side
> of each dough rectangle. Starting with roasted pepper
> topped long side, roll up loosely; pinch edges to seal.
> Place, seam side down, in ungreased 15 x 10 x 1 inch
> baking pan. Spread each roll with Parmesan spread from
> container. Bake at 375ºF for 15-20 minutes or until golden
> brown. Cool 10 minutes or until golden brown. Cool 10
> minutes. Cut each loaf into 10 slices. Makes 20 servings.
>
> Recipe from Pillsbury 40th Bake-Off Contest CookBook
> and sent to you by Betty Copeland
>