Prep Time: 15 minutes
Ingredients:
- 2 10-inch flour torillas
- 1 4-ounce tub cream cheese, with onion and chives
- 1/4 cup chopped, drained marinated artichoke hearts
- 2 tablespoons finely diced pimento
- 6 ounces thinly sliced cooked ham
- 4 ounces provolone cheese
Preparation:
Mix cream cheese, artichoke, and pimento. Spread on the 2 tortillas. Place ham on tortillas, then top with the cheese. Roll up tightly, and wrap the roll in plastic and refrigerate for at least 2 hours.To serve, cut the rolls into 1 inch thick slices.