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Ingredients Print this recipe

• 2 cucumbers
• ¼ cup roasted red pepper hummus
• 1 (8 ounce) container roasted red pepper strips, julienned
• ¼ pound DI LUSSO® Cracked Black Pepper Turkey Breast, sliced thin (at the deli counter)
• 1 (4.5 ounce) container pitted kalamata olives
• ¼ cup spinach, chopped
• 12 toothpicks
• garlic aioli, for dipping

Directions

Using a vegetable peeler or mandoline slicer, slice cucumbers lengthwise. Each cucumber should yield about 6 slices. Gently pat slices dry with a paper towel.

Spread 1 teaspoon hummus on each slice. Evenly distribute the remaining ingredients among the slices. Roll up and secure slices with toothpicks. If desired, serve with dipping sauces or aioli.