Appetizer Finger Rolls

Demonstrated by: Petty Officer Terry Moller, United States Navy.
Ship to Shore Recipes with the United States Navy - 2002.



Appetizer Finger Rolls

  • 12 finger rolls butter
  • Cream cheese (8 oz pkg)
  • 1 (8 oz) can of crushed pineapple (drained)
  • Mayonnaise
  • 1 (6 1/2 oz) can of tuna
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • Quartered lemon slices
  • Quartered cucumber slices


  1. Cut 12 finger rolls* into halves; spread lightly with butter.
  2. Spread with desired topping.
  3. Garnish with sliced stuffed olives, quartered lemon slices, quartered cucumber slices, or thinly sliced radishes.

Makes 24 rolls.

Pineapple-Cream Cheese Topping:

  1. Combine 8 oz of soft cream cheese, 1 (8 oz) can of crushed pineapple (drained), and 1 tablespoon of mayonnaise; mix well.

Tuna Topping:

  1. Combine 1 (6 1/2 oz) can of tuna (drained and flaked), 3 tablespoons mayonnaise, 1 tablespoon lemon juice, and salt and pepper to taste; mix well.

*French or sour dough baguettes, sliced diagonally, can be substituted.


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