Roast Beef-Wrapped Pickles

Roast Beef-Wrapped Pickles

Roll up these roast beef pickle wraps, with a recipe-making ingredient in the cream cheese: horseradish. They deliver the deli’s best, in just one bite.

Prep Time

30

Minutes

Total Time

1:30

Hr:Mins

Makes

12

servings

1
package (3 oz) cream cheese, softened
1
tablespoon prepared horseradish
3
slices (8x4-inch) deli roast beef
18
baby pickles, cut crosswise in half
18
grape tomatoes, cut crosswise in half
36
cocktail toothpicks
  1. In small bowl, mix cream cheese and horseradish. Spread about 2 tablespoons cream cheese mixture over each slice of roast beef.
  2. Cut each piece of roast beef crosswise into 12 strips. Roll each pickle half in roast beef strip. Refrigerate 1 hour (pickle-filled beef rolls will be easier to secure on toothpicks).
  3. For each, thread 1 tomato half on toothpick, then secure beef on pickle with toothpick.
Makes 12 servings (3 pieces each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tip
Up to four hours ahead, assemble these mini kabobs, arrange on the serving plate, cover and refrigerate.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 90
    • (Calories from Fat 50),
  • Total Fat 5g
    • (Saturated Fat 2 1/2g,
    • Trans Fat 0g),
  • Cholesterol 20mg;
  • Sodium 750mg;
  • Total Carbohydrate 6g
    • (Dietary Fiber 2g,
    • Sugars 3g),
  • Protein 6g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 1/2 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.