• 3 Texas wheat rolls, thawed until soft and warm
• 2 Tbs. all purpose flour
• 1 Tbs. sesame seeds
• 3 ounces light cream cheese, softened
• 1 Tbs. lemon juice
• 1 tsp. dill weed
• 1 medium cucumber, thinly sliced
• 1 cup alfalfa sprouts
• 1/4 lb. cooked turkey, thinly sliced
• plastic wrap

Preheat oven to 400°F. Knead rolls together. Using a little flour to prevent sticking, roll into an 8 inch circle. Sprinkle with sesame seeds. Continue to roll into a 12 inch circle. Place on a pizza pan coated with nonstick cooking spray. Bake 6-8 minutes. After 5 minutes of baking, check to made sure bread does not become too brown. This bread is very thin and bakes very quickly. Remove from oven when lightly browned and place on a cooling rack.

Soften cracker bread by running tap water over both sides. Place bread between two dampened towels. Let stand 30-45 minutes. Gently roll up cracker bread in towels. If using more than one cracker bread, stack with damp towels between layers.

Combine cream cheese and next 2 ingredients in a bowl. Unroll cracker bread. Spread cream cheese mixture on moistened cracker bread, leaving a 1/2 inch margin around the edges. Layer cucumber, then alfalfa sprouts, and turkey last. Roll up tightly, jelly roll style. Wrap in plastic wrap and refrigerate for at least one hour before serving. To serve, trim ends and cut roll in 1 inch to 1-1/2 inch slices.

This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.

Per serving: calories 127, fat 4.8g, 33% calories from fat, cholesterol 13mg, protein 8.4g, carbohydrates 13.2g, fiber 1.7g, sugar 3.1g, sodium 209mg, diet points 3.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.4, Fruit: 0.0, Bread: 0.7, Lean meat: 0.2, Fat: 0.7, Sugar: 0.0, Very lean meat protein: 0.6

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The recommended wines are: Fumé Blanc, Chianti, or Beaujolais.