Cheesy Bologna Wrap Food

CHEESY BOLOGNA WRAP

Steps:

• Spread tortilla with mustard. Top with remaining ingredients; roll up.
• Serve immediately or wrap tightly in plastic wrap and refrigerate until ready to serve.
• KITCHEN TIPS:.
• Serving Suggestion: Serve with a fruit cup and assorted cut-up fresh vegetables.
• Cooking Know-How: If tortilla is cold, stiff or difficult to roll up, wrap in a paper towel and microwave on HIGH 5 to 10 seconds or until slightly softened before using.

CHEESY BOLOGNA WRAP

Steps:

• Spread tortilla with mustard. Top with remaining ingredients; roll up tightly.
• Serve immediately or wrap tightly in plastic wrap and refrigerate until ready to serve.

CHICKEN CAESAR WRAPS WITH CRISPY CHEESE

Steps:

• Coat the lettuce in some Dressing and reserve the remaining Dressing for serving on the side.
• To assemble a wrap: Lay a tortilla flat on a clean surface. Pile about 1 1/2 ounces dressed lettuce on the lower third of the tortilla. Top with 3 to 4 slices chicken (more or less, as desired) then sprinkle with the Parmesan crisps. Fold the wrap over the filling, tuck in the sides and continue to roll. Repeat with the remaining tortillas, lettuce, chicken and Parmesan crisps.
• Heat a drizzle of olive oil in a large skillet over medium-high heat and crisp the tortilla for a few minutes on both sides, or until golden. Repeat with the remaining wraps.
• Remove the wraps to a work surface. Cut in half on a bias and serve with additional Dressing for dipping.
• Whisk together the mayonnaise, lemon juice, Dijon mustard, Worcestershire and garlic in a mixing bowl or measuring cup. Slowly drizzle in the olive oil and whisk to emulsify. Stir in the Parmesan and season with salt and pepper. Adjust the consistency with a little water if it is too thick.
• Sprinkle the salt and pepper all over the outside and in the cavity of the chicken and rub into and underneath the skin. Place on a rack over a sheet pan and refrigerate, uncovered, for at least 6 hours or up to overnight. Allow the chicken to come to room temperature before cooking.
• Place an oven rack in the middle position. Preheat the oven to 425 degrees F.
• In a small bowl, combine the mayonnaise, garlic and Worcestershire, then schmear the mixture all over the chicken. Roast the chicken on a rack in a roasting pan until a thermometer inserted in the thickest part of the thigh (avoiding bone) registers 165 degrees F, begin checking at around 50 minutes. (If the skin gets too dark, tent with aluminum foil.) Allow to rest 30 minutes before carving. Carve the chicken into bite-sized pieces.
• In a medium bowl, add the cheese and cayenne pepper. Toss to combine. Spread the cheese evenly across the prepared baking sheet. Bake until the cheese is bubbling, crispy and golden brown, 18 to 20 minutes. Set aside to cool completely, then break up into shards.

PEPSI SPAM WRAP

Steps:

• Slice Spam.
• Place in a 1 quart pan and pour in 1 can of Pepsi.
• Boil for 5 minutes.
• This will make Spam caramel-y.
• Wrap Spam, cheese and mustard.
• Voila!

BROWN SUGAR BOLOGNA ROLL

Steps:

• Preheat the oven to 250 degrees F. Line a large roasting pan with aluminum foil.
• Using a small sharp knife, score the top of the bologna to form a diamond design, cutting about 1/4-inch deep.
• Place the bologna, cut side down, in the foil lined pan and spread a thin layer of mustard on the exposed areas. Using your hands, press half of the brown sugar onto the Dijon mustard to create a coating. Carefully turn the bologna over, so that the cut side is facing up, and spread the top and sides with the remaining Dijon mustard. Press the remaining brown sugar onto the mustard to coat the entire bologna well.
• Place the bologna in the top third of the oven. Bake for 5 hours, rotating the bologna slightly during cooking to keep the bottom from burning.
• Remove the bologna from the pan and place it on a large platter. Slice the bologna 1/4 to 1/2-inch thick and assemble sandwiches on fresh white bread with yellow mustard.

EASY PICKLE-IN-THE-MIDDLE BOLOGNA WRAP APPETIZERS

Steps:

• In a bowl mix together the softened cream cheese with cheddar cheese, garlic and black pepper to taste (or flavor as desired).
• Spread about 1 tablespoon (or a little more) onto each bologna slice.
• Place 2 pickles lengthwise at the end of each bologna slice.
• Roll the pickles in the bologna slice.
• Chill for a minimum of 1 hour.
• Before serving slice each roll into desired sizes (for appetizer slice about 1 to 1-1/2-inch slices).

HAM AND CHEESE CRESCENT WRAP

Steps:

• Unroll crescent rolls and divide into quarters (follow the rectangle perforations).
• Fold ham and place in one half of each square of crescent roll. Repeat with the swiss cheese.
• Fold over other half of crescent roll and seal.
• Bake according to package directions.

CHEESY TORTILLA WRAP

Steps:

• Lay 2 tortillas side-by-side on a grill pan. Scatter over all of the ingredients, then top with remaining tortillas. Cook under a medium grill for 3 mins until slightly crisp and golden. Turn, then cook the other side for 3 mins until the cheese has melted. Cut into wedges to serve. Great with guacamole or salsa.

BANANA WRAP

Steps:

• Spread tortilla with peanutbutter.
• Chop peanuts.
• Sprinkle with chopped nuts and chocolate chips.
• Peel banana.
• Place on prepared tortilla.
• Roll
• Cut into 1/3.