8 ozs. cream cheese
2 tbsps. chopped ripe olives
2 tbsps. finely chopped pecans
2?á?á?á?á?á?á?á tbsps. finely chopped green onions
2 tbsps. finely chopped green onion tops
15 slices Oscar Mayer Hard Salami
Soften cream cheese by letting stand at room temperature 20 minutes. W
hip with a fork.
Chop olives, pecans and green onions, reserving 2 tablespoons green on
ion tops. Blend olives, pecans and green onions with cream cheese.
Cut each piece of salami in half. Place 1 teaspoon cream cheese fillin
g in center of each half and roll into a small cone. Secure with a too
thpick. Dip open ends in reserved green onion tops so a few green onio
ns stick to filling.
Refrigerate until ready to serve.
No Nutritional Information Available