| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Grains |
|
Appetizers, Vegetables |
96 |
Servings |
INGREDIENTS
| 1 |
cn |
(14oz) artichoke hearts |
| 1 |
c |
Crumbled feta cheese |
| 1/4 |
c |
Light; creamy-stye Caesar |
|
|
Dressing or light mayonnaise |
| 2 |
tb |
Chopped parsley |
| 1/4 |
ts |
Pepper |
| 16 |
sl |
Multigrain bread |
INSTRUCTIONS
Drain and chop artichoke hearts. Mix with feta cheese, dressing, parsley
and pepper. Trim crusts from bread. Spread 2T filling over each slice.
Roll up tightly. Cover with plastic wrap. Refrigerate for at least 30
minutes or overnight. Each roll makes 6 rounds.
Source: Chatelaine magazine, December 1993, page 103
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