PEACHES CREAM CHEESE RECIPES

Name: Cream Cheese Roll-Ups
Cook time: 15 min
Total time: 1 h 20 min
Yield: 32 pieces
Ingredients: Two 8-ounce packages cream cheese, softened; 4 ounces jarred salsau00A0(hot); 4 green onions, finely slicedu00A0; 4 large flour tortillasu00A0; 10 slices bacon, cut into small pieces and cooked till crispu00A0; 16 thin slices deli hamu00A0

CREAM CHEESE ROLL-UPS RECIPE | TRISHA YEARWOOD - FOOD NETWO…

Cream Cheese Roll-Ups Recipe | Trisha Yearwood - Food Netwo… image

Provided by Trisha Yearwood

Categories appetizer

Total Time 1 hours 20 minutes

Cook Time 15 minutes

Yield 32 pieces

Number Of Ingredients 6

Ingredients

Two 8-ounce packages cream cheese, softened
4 ounces jarred salsa (hot)
4 green onions, finely sliced
4 large flour tortillas
10 slices bacon, cut into small pieces and cooked till crisp
16 thin slices deli ham

Steps:

In a medium bowl, mix together the cream cheese, salsa and onions until fully combined. Spread the tortillas with the mixture, leaving a 1/2-inch edge. Top each with bacon and ham, then roll into tight cylinders and wrap in plastic wrap. Refrigerate for at least one hour. Remove from fridge, discard the plastic wrap and cut each roll into 1-inch pieces, discarding the uneven ends (or eating them while preparing, like I did!). Each roll should yield eight pieces. If you like, before cutting, stick toothpicks in the rolls at 1-inch intervals; it makes serving a snap.

CREAM CHEESE ROLL-UPS RECIPE | TRISHA YEARWOOD - FOOD NETWO…

Cream Cheese Roll-Ups Recipe | Trisha Yearwood - Food Netwo… image

Provided by Trisha Yearwood

Categories appetizer

Total Time 1 hours 20 minutes

Cook Time 15 minutes

Yield 32 pieces

Number Of Ingredients 6

Ingredients

Two 8-ounce packages cream cheese, softened
4 ounces jarred salsa (hot)
4 green onions, finely sliced
4 large flour tortillas
10 slices bacon, cut into small pieces and cooked till crisp
16 thin slices deli ham

Steps:

In a medium bowl, mix together the cream cheese, salsa and onions until fully combined. Spread the tortillas with the mixture, leaving a 1/2-inch edge. Top each with bacon and ham, then roll into tight cylinders and wrap in plastic wrap. Refrigerate for at least one hour. Remove from fridge, discard the plastic wrap and cut each roll into 1-inch pieces, discarding the uneven ends (or eating them while preparing, like I did!). Each roll should yield eight pieces. If you like, before cutting, stick toothpicks in the rolls at 1-inch intervals; it makes serving a snap.

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