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Roast Beef-Wrapped Pickles

Roast Beef-Wrapped Pickles
  • Prep 30 min
  • Total 1 hr 30 min
  • Servings 12
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.
Updated December 1, 2010

Ingredients

  • 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

Steps

  • 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.

  • Up to four hours ahead, assemble these mini kabobs, arrange on the serving plate, cover and refrigerate.

Nutrition Facts

Serving Size: 1 Serving
Calories
90
Calories from Fat
50
Total Fat
5g
8%
Saturated Fat
2 1/2g
13%
Trans Fat
0g
Cholesterol
20mg
7%
Sodium
750mg
31%
Potassium
290mg
8%
Total Carbohydrate
6g
2%
Dietary Fiber
2g
6%
Sugars
3g
Protein
6g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
25%
25%
Calcium
0%
0%
Iron
6%
6%
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 Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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