- 1 package sliced Gallo Italian Salami -- 6-ounces
- 1 package cream cheese -- 8 ounces
- 1 container pesto sauce -- 7 ounces
- Combine cream cheese and pesto sauce. Cut a slit in each slice of salami just to center. Form into cone in egg carton or mini-muffin tins. Pipe filling into cones, refrigerate.
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