1 4 oz. package of cream cheese
12 slices Wardynski Bologna
1 jar pimentos, drained well
1/4 cup finely chopped almonds
5 sliced stuffed green olives
Soften cream cheese at room temperature. Spread 6 slices of bologna with cheese and arrange a small amount of pimento on each. Sprinkle with chopped almonds. Cover with remaining 6 slices of bologna. Make 2 stacks, cover each stack with saran and chill overnight. Cut each stack into wedges. Pierce a slice of green olive with the toothpick and secure it to the bologna wedge. Serve as a dainty lunch snack or an appetizer.