INGREDIENTS

INSTRUCTIONS

Remove crusts from pumpernickle. Cover each slice with smoked-salmon cream
cheese. Sprinkle with green onion. Starting at long side, tightly roll up 1
slice into a log. Then, wrap remaining slice around first roll, matching
seams. Cover snugly with plastic wrap. Refrigerate for at least 30 minutes
or overnight. Slice into 1/2-inch rounds. Each roll makes 8 pieces.
Source: Chatelaine magazine, December 1993, page 103
~Natalie Webber a4gy@jupiter.sun.csd.unb.ca
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Webber) Newsgroups: rec.food.recipes Subject: New Sausage Rolls
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