KETO ITALIAN ROLLUPS

KETO ITALIAN ROLLUPS

With the addition of keto to our lives, it was difficult to find foods high in fat, moderate in protein, and low in carbohydrates. We had to be creative in eating, and the days when I want a gluten-free sandwich is no longer an option. One evening, I went into the store out of despair and received a napkin filled with various meat delicacies. It was Fur, but I was starving.

Ingredients

4 slices of Genoese salami

4 slices of mortadella

4 slices of compressress

4 slices pepperoni

4 slices Provolone omitted for dairy-free option

Paleo Lime Mayo or mayonnaise from the store we love Chosen Foods Avocado Oil Mayo

Shredded salad

Our favorite additives are banana pepper, jalapeno pepper, fried red pepper and black olives, if desired.

Avocado oil or olive oil

Apple vinegar

Italian seasoning

Toothpicks

Instructions

1. A layer of meat slices from largest to smallest. For the brand we use (Boar Head), order:
2. • Genoese salami • Mortadella • Conressata • Pepperoni
3. Spread a thin layer of mayonnaise on a stack, leaving free space at the top of the largest piece so that it does not shrink when folding.
4. Add a slice of provolon on top of the mayonnaise, about halfway from the top. Add a small handful of salad to the lower half and top with the desired filling (optional).
5. Keep toothpicks nearby and be ready to grab. Starting from the bottom of the cheese, carefully (but as densely as possible, fold the stack, stuffing any fillings that go out.
6. When you get to the end, fasten the outer edges of the meat with a toothpick.
7. To serve, pour 2 parts oil and 1 part vinegar into a small paste. Sprinkle with Italian seasoning on top. Dip the rolls in oil / vinegar and enjoy!
8. Keep the add-ons in the refrigerator individually wrapped in plastic wrap for up to a week. They make for tasty and easy school lunches.

Notes

Nutrition facts do not include additional fillings.

This article is adapted from this site.