2 (8 ounce) packages of cream cheese, softened
1 (1 ounce) package of powder Ranch Dressing mix
4-5 (12 Inch) flour tortillas
1 cup of drained Chef Sergio’s Muffaletta mix, (mild or spicy)
½ cup shredded Tickler Cheddar
In a medium-sized mixing bowl, combine cream cheese, Ranch dressing mix, and Muffaletta mix. A hand mixer works well. Spread the mixture evenly over tortillas then sprinkle with cheddar cheese. Roll up the tortillas and wrap them tightly in plastic wrap. Chill two hours or overnight. To serve, cut off the ends of the rolls, and slice the chilled rolls into ¾ inch slices.
The red and green colored tortillas make a nice presentation. Serve on a bed of flat bib lettuce along with crudités. Low fat cream cheese works well, as does Mascarpone cheese. Karen from the Morris Plains Bottle King created this fantastic recipe. I gave it a whirl and all I have to say is delish…even chef Sergio gave two thumbs up on this winner!