Ingredients:
K&N’s Pepperoni Slices
4 potatoes, peeled & sliced
2 cups parmesan cheese, grated (divided)
3 tsp salt, divided
2 Tbsp olive oil,
4 tablespoons fresh parsley, chopped, divided
1/2 teaspoon pepper
300g spinach
1 tbsp garlic powder
1 cup cream cheese
1 cup mozzarella cheese, shredded

Directions:
Thaw K&N’s Pepperoni Slices as per instruction on the pack.
Cut the potatoes into slices ⅛-inch (3 mm) thick.
On a parchment paper-lined baking sheet, sprinkle half of the Parmesan cheese and spread until it is evenly covering the parchment paper.
Place the potatoes over the parmesan so each potato is overlapping the previous potato both vertically and horizontally. Continue until the entire pan is filled with potatoes.
Sprinkle to rest of the Parmesan evenly over the potatoes. Season with 1 teaspoon of salt. Bake 180c for 18-20 minutes, until golden and the potatoes are flexible and slightly crispy.
In a skillet heat 2 Tbsp of olive oil over medium heat. Add the spinach, cook until wilted. Add 1 tsp of salt and garlic powder, black pepper. Stir to combine. Remove from heat.
In a bowl combine the spinach mixture and the cream cheese. Set aside.
Place the K&N’s Pepperoni Slices over the cooked potato sheet and then spread the spinach mixture, place an other layer of K&N’s Pepperoni Slices.
Sprinkle mozzarella over the K&N’s Pepperoni Slices .
Take one end of the potato sheet holding the parchment paper begin rolling upward, making sure the ingredients are not coming out the ends.
Once, it is completely rolled place the potato roll on the parchment paper and bake for 15 minutes.
Sprinkle with parsley for garnish. Slice and serve immediately.