Ingredients
2
squares (7 1/4x8 3/4 inch) flatbread (from 8-oz package)
1
package (3 oz) fat-frree cream cheese, softened
Half a medium red bell pepper, chopped (about 1/4 cup)
4
leaves romaine lettuce
12
thin slices hard salami (about 2 1/2 oz)
Half a large pickle, cut lengthwise into 4 spears (from 32-oz jar kosher dill pickle halves)
2
small red bell pepper pieces, cut into snakelike tongues
Preparation
Spread each flatbread with half of the cream cheese to within 1 inch from edge of bread. Sprinkle each with 2 tablespoons chopped bell pepper.
Top each with 2 leaves romaine lettuce and 6 thin salami slices, leaving 1-inch border on both long sides of each. Place 2 pickle slices end to end lengthwise on each flatbread. Tightly roll up flatbread.
Wrap flatbread rolls individually in plastic wrap. Refrigerate at least 1 hour but no longer than 24 hours. With serrated knife, cut into 1-inch slices; secure each slice with toothpick. Arrange on large platter in twisty snakelike shape. Arrange front piece at angle slightly away from the body to look like head, place 1 red pepper piece on underside of pinwheel to look like tongue. Arrange rear piece at angle for end of snake.
