8 oz cream cheese, softened
1/4 c oil-packed sun dried tomatoes, drained and minced
2 green onions minced
1/2 lb CRACKED PEPPER TURKEY BREAST, sliced thin
1/2 c parsley, minced
40 decorative toothpicks
40 Small to Medium green pimento stuffed olives
In a small bowl, blend cream cheese with the sun dried tomatoes and green onions until smooth and spread able.
Lay each cracked pepper turkey breast slice on a clean surface and spread with the cream cheese mixture, leaving about 1/2" uncoated on one end.
Roll the turkey up towards the end free of cream cheese and seal.
Dip each roll-up in chopped parsley to coat, then wrap individually in plastic wrap and chill until ready to serve.
To serve, secure each roll-up with 5 toothpicks, marking each piece, and slice in between the picks at a slight diagonal. Garnish each piece with an olive.