Flatbread Snealy Snake Name: Narda Young Base: Scott AFB Recipe: INGREDIENTS 2 squares (7 1/4x8 3/4 inch) flatbread (from 8-oz package) 1 package (3 oz) cream cheese, softened Half a medium red bell pepper, chopped (about 1/4 cup) 4 leaves romaine lettuce 24 thin slices hard salami (about 4 1/2 oz) Half a large pickle, cut lengthwise into 4 spears (from 32-oz jar kosher dill pickle halves) 2 small red bell pepper pieces, cut into snakelike tongues DIRECTIONS 1. Spread each flatbread with half of the cream cheese to within 1 inch from edge of bread. Sprinkle each with 2 tablespoons chopped bell pepper. 2. Top each with 2 leaves romaine lettuce and 12 thin salami slices, leaving 1-inch border on both long sides of each. Place 2 pickle slices end to end lengthwise on each flatbread. Tightly roll up flatbread. 3. Wrap flatbread rolls individually in plastic wrap. Refrigerate at least 1 hour but no longer than 24 hours. With serrated knife, cut into 1-inch slices; secure each slice with toothpick. Arrange on large platter in twisty snakelike shape. Arrange front piece at angle slightly away from the body to look like head, place 1 red pepper piece on underside of pinwheel to look like tongue. Arrange rear piece at angle for end of snake. Prep Time: 20 Min Total Time: 1 Hr 20 Min Makes: About 16 servings