Cream Cheese & Ham Tortilla Rolls

Cream Cheese and Ham Tortilla Rolls


• 1 4-oz. tub cream cheese, onion and chive flavored

• 1/4 c. Osage® Marinated Artichoke Hearts, drained and finely chopped

• 4-oz. jar Dromerdary® pimientos, drained and finely chopped

• 6 oz. cooked ham, sliced thin

• 4 oz. provolone cheese

• 2 10” flour tortillas


• Combine cream cheese, artichokes and pimientos in a mixing bowl.

• Layer each tortilla with the cream cheese mixture, ham and provolone.

• Roll the 2 tortillas tightly, wrapping in plastic to hold the form.

• Refrigerate at least 2 hours before serving.

• To serve, cut the rolls into 1” thick slices.