10 oz. pkg. Pillsbury refrigerated parmesan breadsticks
2 Tbsp. pesto
8 thin slices Genoa salami
¼ cup chive and onion cream cheese spread, softened
4-6 strips roasted red peppers
Unroll dough and divide into two equal sections along perforation. Press each section to form 8×16-inch rectangles; spread pesto onto both. Top with salami and carefully spread cream cheese over top. Place roasted red pepper strips on long side of each rectangle. Starting with the red pepper side, roll up loosely and pinch edges to seal. Place seam-side down on cookie sheet Spread each roll with parmesan spread from each container. Bake at 375 degrees for 15-20 minutes or until golden brown. Cool and slice.
Wife of Coach Paul Rhoads