Cracker Bread Roll-Up

3 Rhodes Texas Rolls (3 equals 12-inch roll-up)

1 scant tablespoon sesame seeds

12-inch pizza pan

Thaw rolls until soft and warm. Knead three rolls together

for thin crispy cracker bread. Using a little fl our

to prevent sticking, roll into an 8-inch circle. Sprinkle

with sesame seeds. Continue to roll into a 12-inch

circle. Place on a greased pizza pan. Bake at 400 degrees

for 6 to 8 minutes. After 5 minutes of baking, check to

make sure bread has not become too brown. This bread

is very thin and bakes very quickly. Remove from oven

when lightly browned and place on cooling rack.

Soften cracker bread by running tap water over both

sides. Place bread between two dampened towels. Let

stand for 30 to 45 minutes. Gently roll up cracker bread

in towels. If using more than one cracker bread, stack

with damp towels between layers. Prepare filling.

2 ounces of cream cheese, softened

tablespoon milk

1 teaspoon Dijon mustard

6 ounces roast beef, thinly sliced

Leaf lettuce

1 tomato, thinly sliced

Mix cream cheese with milk and Dijon. Spread on

cracker bread. Layer with curly lettuce, tomatoes, and

roast beef. Roll up tightly. Wrap with plastic wrap and

store in refrigerator one hour minimum or up to 2 days

maximum.

Yield: 2 servings

1 12-inch cracker bread (see recipe

above)

3 ounces cream cheese, softened

1 tablespoon lemon juice

1 teaspoon dried dill weed

4 ounces turkey, sliced thin

1 medium cucumber, sliced thin

1 cup alfalfa sprouts

Combine cream cheese, lemon juice, and dill weed.

Unroll cracker bread. Spread fi lling on moistened

cracker bread leaving a -inch margin around the

edges. Layer cucumber, then alfalfa sprouts, and turkey

last. Roll up tightly, jelly roll style. Wrap in plastic

wrap and refrigerate at least one hour before serving.

Yield: 2 servings.