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  • Test

Eileen Linzi's Olive-Veggie Roll-Ups
Recipe from our 2015 cooking competition

Ingredients:
  • 18 sheets of phyllo dough
  • 8 oz cream cheese
  • 8 sun-dried tomatoes (soaked in boiling water)
  • 1 tsp NHHS Za'atar spice
  • Fresh Spinach leaves
  • Shredded carrots
  • 1 tsp MOV MOV Neapolitan Herb Balsamic
  • MOV Garlic infused Olive Oil
  • MOV Olive Country Spread ​
​Directions:
Lay the phyllo dough sheets flat, three per log to be made. Brush the sheets with the olive oil.  

Mix the cream cheese with the sun-dried tomatoes and Za'atar.  

Spread the cream cheese mix on the dough in a thin layer.  Sprinkle with the balsamic then add a thin layer of spinach and carrots.  Finish with a coating of the olive country spread.  

Roll each tightly into a log and brush the outside with the olive oil.  

Bake for 25 minutes at 375 degrees.  Cool and slice into rounds.

This makes six logs and approximately 30 bites!
​Enjoy!!
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