Pickle Roll-Ups

Carolyn Chasteen


I have been making these since the early 1970's and they are the first appetizer to disappear when I serve them at a party. When we can afford it, pastrami is our favorite deli meat to use in this recipe.

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1 lb
deli pastrami, corned beef, italian beef, or smoked ham (thinly sliced but not shaved)
8 -12 oz
cream cheese, softened (do not substitute light or no-fat)
kosher or polish dill pickle wedges

Directions Step-By-Step

Pat slices of deli meat dry with paper toweling and lay them out individually on a counter top. Spread a thin layer of softened cream cheese on each meat slice. Dry the Kosher dill pickles thoroughly with paper toweling and lay one wedge at the bottom of each meat slice. Roll tightly and refrigerate until cream cheese has set up again. Slice the rolls into 1/4-1/2 inch pinwheels and serve with crackers.

About this Recipe

Course/Dish: Appetizers