Instructions: Soften cream cheese at room temperature. Spread each slice bologna with cream cheese, sprinkle with pecans. Make 2 stacks with 6 slices of bologna in each. Cover with plastic wrap. Chill well. Cut in 16 wedges, each stack.

Garnish with sliced olive and insert colored toothpick.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.