Source: dLife

Mushrooms, cream cheese, and vegetables rolled in flat bread.

Servings

1 whole wheat lavosh , flat bread (16 inches in diameter)
4 oz fresh medium mushrooms
8 oz cream cheese , softened
1 tbsp sour cream
1 tsp minced garlic
1 tsp dijon mustard
1 medium onions , thinly sliced
0.33 cup red bell peppers, sliced
3 tbsp Salad Dressing, Italian

1 Place lavosh between 2 damp kitchen towels and let sit 10 to 15 minutes, until lavosh is soft.
2 Cut off mushroom stems and coarsely chop. Slice mushroom caps.
3 Combine cream cheese, mushrooms stems, sour cream, garlic, and mustard in small bowl.
4 Spread cream cheese mixture onto lavosh.
5 Combine mushrooms caps, onion, bell pepper, and salad dressing in bowl.
6 Spread salad dressing mixture on top of cheese mixture.
7 Roll lavosh and wrap in plastic.
8 Chill in refrigerator at least 4 hours, but not longer than 2 days.
9 When ready to serve, cut lavosh into 1 inch slices.

Can be made up to 2 days in advance.