Hot Miniature Stromboli by Nancy T. Maar
If you're using wooden toothpicks, soak them in water for 20 minutes prior to use. You could also use metal toothpicks, but stay away from plastic toothpicks, which will melt. Most imported Italian salami is sugar free, but ask a deli employee to check the label for you.
Yields 6 servings; serving size 3 pieces
Calories: 216.71
Protein: 15.04 grams
Carbohydrates: 2.12 grams
Sugar: 0.67 grams
Fat: 16.84 grams
16 very thin slices hard salami
16 very thin slices provolone cheese
16 basil leaves
16 toothpicks
Sugar-free Dijon-Style Mustard (page 241) or Vinaigrette (page 241)
Preheat oven to 475°F. Prepare a cookie sheet with nonstick spray. Lay the salami slices on the cookie sheet.
Place a piece of cheese and a basil leaf on each piece of salami. Roll them very tightly.
Skewer the rolls with toothpicks and bake for 6–8 minutes or until the salami is slightly brown and the cheese melts. Carefully cut into thirds to make 18 pieces.
Serve hot! Dip into mustard or salad dressing.
Soaking Wooden Instruments
Whenever you put wood in the oven or on the fire, it's important to soak the wood. Otherwise you can have a nasty fire, ruin the food, and be embarrassed by calling in the fire department.
