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Roast Beef-Wrapped Pickles

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Roast Beef-Wrapped Pickles
  • Prep 30 min
  • Total 1 hr 30 min
  • Servings 12
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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 Dec 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Up to four hours ahead, assemble these mini kabobs, arrange on the serving plate, cover and refrigerate.

Nutrition

90 Calories, 5g Total Fat, 6g Protein, 6g Total Carbohydrate, 3g Sugars

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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