Culinary Cannabis

Reefer Roll Up Stories
Hello Everyone!
Thanks for stopping by to talk about one of my personal favorite appetizers. The colors in this roll up are
just perfect for the holiday season. You may know the appeƟzer as a pinwheel, due to the visual of the
cut rolls. Spinach torƟllas (oŌen sold as ‘wraps’) also add to the holiday feel of this particular variation.
I have previously made this recipe with tomato salsa, but recently developed an infused cranberry salsa.
I must admit that I’m not a huge cranberry fan, but something about the combination of cilantro, green
onion and cannabis improves the cranberry. I’m attribung it to the many just now being explored
properƟes of the cannabis plant. I think fresh cranberries also contribute to the yumminess of the salsa.
Plus, you avoid that dogfood exiƟng the can sound you get with the jellied stuff. The jellied cranberry
sauce was the only way we ever had cranberries when I was growing up, so you may understand my
dislike of cranberries.
I know, there are plenty of folks out there who wait all year for that can of sliced, jellied cranberry sauce
(my sister is one of these abnormal people). If you really love the jellied cranberry sauce, feel free to use
that instead. You’ll need to gently heat it to get it to a spreadable consistency.
The recipe makes more salsa than you’ll need for the wrap ups. Since the salsa itself contains no salt
(the cheeses and deli meats have plenty), it’s really good with salty chips. I also like to serve a bowl of the remaining salsa with the roll up for those who want to up the cranberry factor.

Reefer Roll Ups Recipes
4 oz cream cheese
½ c infused mayonnaise
4 oz shredded Monterey jack cheese
4 oz parmesan cheese
½ t garlic powder
1 cup cranberry salsa
4 (12”) flour or vegetable torllas
12 oz thin deli sliced turkey, ham or roast beef
Combine all cheeses & garlic powder until you form a cohesive mixture.
Spread ¼ of cheese mixture on each tortilla. Spread with ¼ c of cranberry salsa.
Lay ¼ of deli meat on top of chesses and salsa.
Roll up (like a joint). Wrap each roll Ɵghtly in plastic wrap and refrigerate before slicing and serving.
Cranberry Salsa
2 c fresh cranberries
Zest of 1 lime
Juice of 2 limes
6 green onions, white and light green parts only
¼ c packed cilantro leaves
2 small jalapeños, seeds and membranes removed for mild salsa
1/3 c canna sugar
Combine all ingredients, except cannasugar, in bowl of food processor. Pulse unƟl desired consistency re
reached.
Remove salsa from food processor and sƟr in cannasugar. Refrigerate for at least an hour to allow flavors
to blend

As always start with a small serving till you learn your tolerance if infused food. Keep out of reach of children and pets.

Culinarily Yours in Cannabis,

Mary Ann