Preparation

• Place salmon slices, with slices slightly overlapping, on piece of plastic wrap to form 6x4-inch rectangle. Spread with 2 tsp. cream cheese spread; cover with spinach. Carefully spread remaining cream cheese evenly onto spinach leaves.
• Arrange peppers and cucumbers along 1 long side of salmon stack. Starting from top edge, roll up salmon, jelly-roll fashion, to make log. Wrap tightly in plastic wrap.
• Refrigerate 2 hours or until firm enough to slice.
• Cut roll-up into 12 slices; place on crackers.