COOK'S CORNER FILLING IDEAS FOR APPETIZER ROLLS.

Byline: Natalie Haughton

Following are several filled appetizer roll possibilities for Florence Feinner of Van Nuys. Although most use tortillas rather than lavosh (thin soft cracker bread) as she requested, we can't see any reason why lavosh couldn't be substituted, if desired.

The Roast Beef Wrap creation is one Sara Molton prepared on a show on the Food Network. A few of the remaining recipes ran previously in the food section.

Take your pick or combine filling ingredients that sound good and create your own renditions. You might even get some delicious filling ideas by dropping by the Tarzana Armenian Grocery & Deli on Ventura Blvd., where you'll find a variety of yummy wrap sandwich offerings.

ROAST BEEF WRAP

(Shared by Ruth Nebron, Valley Glen)

2/3 cup dairy sour cream

2 tablespoons drained bottled horseradish OR to taste

4 burrito-size flour tortillas OR lavosh (an Armenian soft bread)

1 bunch watercress 

1 pound sliced roast beef

1 firm apple, like Granny Smith OR Cortland, cored and sliced into very thin wedges

4 tablespoons crumbled blue cheese

Stir together sour cream and horseradish in a small bowl.

To assemble, spread a tortilla evenly with 1 heaping tablespoon horseradish mixture. Cover with watercress and 1/4 of roast beef, making sure ingredients don't quite touch edges. Spread another heaping tablespoon of horseradish mixture over top, followed by 1/4 of apples and 1 tablespoon blue cheese. Roll up tortilla. Complete wraps with remaining ingredients. Cut each rolled tortilla in half on the diagonal.

Wraps can be made a day ahead, wrapped in waxed paper or foil and refrigerated. Serve cold or at room temperature. Makes 4 wraps.

Recipe from Sara Moulton, Food Network

SPINACH PINWHEELS

(Shared by Dayna Siliznoff, Northridge)

2 (16-ounce) packages frozen chopped spinach, thawed and well-drained (squeeze out excess moisture in paper towels - do not cook)

1/2 package ranch-type dressing (party dip style)

1 (8-ounce) package cream cheese, softened

1 cup dairy sour cream

3 green onions, finely chopped

1 package (8- to 10-inch) flour tortillas (about 8 to 10 tortillas total)

Mix together all ingredients except tortillas until well blended. Spread part of mixture on each tortilla to within 3/4-inch from edge; carefully roll up.

Refrigerate, well-wrapped in plastic wrap, overnight. Cut into 1/2- to 3/4-inch slices to serve.

VARIATION WITH MEAT: Add a thin slice of turkey, pastrami OR ham to each tortilla before rolling up.

CHILE 'N' CHEESE ROLL-UPS

(Shared by Dayna Siliznoff, Northridge)

4 ounces cream cheese, softened

1 cup shredded Cheddar cheese

1 (4-ounce) can diced green chiles 

1/2 cup sliced green onions

1/2 cup chopped pitted ripe olives 

4 (6-inch) flour tortillas

Garden-style salsa (optional)

In a bowl, blend cheeses, chiles, green onions and olives. Spread 1/2 cup cheese mixture on each tortilla. Roll up each tortilla jelly-roll fashion. Wrap each roll in plastic wrap and chill at least 1 hour.

To serve, cut each roll into 12 (1/2-inch-thick) slices. Serve with salsa if desired. Makes 48 appetizers.

Can you help?

If you have recipes that can help these readers, please send them along to us at the address below to share in a future column.

When an organization I belong to gives its annual holiday luncheon for 80, the buffet menu consists entirely of finger foods. Any recipe suggestions for something new and different would be appreciated. (No crackers or dips). Advance preparation is a plus, but an oven and broiler will be available at the site.

- Dorothy Boyer