Enjoy these healthy appetizers and with the flavor of smoked salmon and the dill spice all in one bite.
- 1 package (8 pounces) Smoked Salmon, thinly sliced (each slice approximately 6-7″ long)
- 1 tub (8 ounces) Philadelphia® Garden Vegetable Cream Cheese Spread
- 2 packages (15 count, each) Athens® Mini Phyllo Shells
- 3 tablespoons dill, for garnish
Lay each slice of salmon on a work surface. Spread 1 tablespoon of cream cheese spread on each.
Beginning with smaller edge, roll each in the manner of a jelly roll. Cut into 1/2” pieces.
Fill each shell with salmon pinwheel, cut side up, and garnish with dill.
Serving size: 1 shell (14g); Calories: 40; Calories from Fat: 25; Total Fat: 2.5g; Saturated Fat: 1g; Trans Fat: 0g; Cholesterol: 10mg; Sodium: 125 mg; Dietary Fiber: 0g; Total Carbohydrates: 2g; Sugars: 0g; Protein: 2g; Vitamin A: 2%; Vitamin C: 0%; Calcium: 0%; Iron 10%
For added crispness, preheat oven to 350⁰F. Place empty shells on a baking sheet and bake for 3-5 minutes. Cool and fill.