Ingredients
6
slices cooked roast beef (from deli), 1/8 inch thick (about 3/4 lb)
6
tablespoons chive-and-onion cream cheese spread (from 8-oz container)
1 1/2
teaspoons prepared horseradish
12
snack-size dill pickles (about 2 1/4 inch)
Preparation
On each slice of roast beef, spread 1 tablespoon cream cheese spread and 1/4 teaspoon horseradish.
Place 2 pickles, end to end, on one short side of each roast beef slice; roll up. Cut each roll crosswise into 4 pieces.
