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.
package (3 oz) cream cheese, softened
tablespoon prepared horseradish
slices (8x4-inch) deli roast beef
baby pickles, cut crosswise in half
grape tomatoes, cut crosswise in half
In small bowl, mix cream cheese and horseradish. Spread about 2 tablespoons cream cheese mixture over each slice of roast beef.
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).
For each, thread 1 tomato half on toothpick, then secure beef on pickle with toothpick.
Up to four hours ahead, assemble these mini kabobs, arrange on the serving plate, cover and refrigerate.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 2 1/2g,
- 2 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.