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Pizza Fingers Recipe

I assemble these homemade pizza rolls ahead of time, refrigerate and brush with butter just before baking. Experiment with filling ingredients is you like. —Nancy Foust, Stoneboro, Pennsylvania

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Pizza Fingers Recipe

Prep: 30 min. Bake: 15 min.

Yield: 36 Servings

30 15 45

Ingredients

1/2 pound hard salami, cubed
1/2 pound process cheese (Velveeta), cubed
1 medium green pepper, cubed
1 can (6 ounces) tomato paste
1 tablespoon dried basil
1 tablespoon dried oregano
2 loaves (20 ounces each) sliced sandwich bread, crusts removed
1/2 cup butter, melted

Directions

In a food processor, combine the salami, cheese and green pepper; cover and process until finely chopped. Stir in the tomato paste, basil and oregano.
Flatten bread with a rolling pin. Spread 1 tablespoon salami mixture over one side of each slice of bread. Roll up tightly; cut in half.
Place seam side down on a greased baking sheet. Brush with butter. Bake at 375° for 15-18 minutes or until lightly browned. Serve warm. Yield: about 6 dozen.

Nutritional Facts 2 pizza fingers equals 163 calories, 7 g fat (4 g saturated fat), 17 mg cholesterol, 411 mg sodium, 18 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Pizza Fingers in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p45