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Friday
Nov262010

Pickle roll-ups

It seemed fitting that I make this quick and scrumptious appetizer when Ebby came to visit last month. I introduced her to The Pickle Roll-Up in college and we often found ourselves feasting on them in our dorm room after a trip to Hy-Vee to get supplies. We never shared them with anyone!

If you have never tried these, I can honestly say you are missing out. The salty-sweet combination is so simple yet so very tasty. They are easy, guest-pleasing appetizers that are great for parties or football games or any type of gathering.

Lay four stacks of two corned beef slices on a cutting board or cutting mat. Top each with a layer of cream cheese (it does not have to be pretty) and a medium-sized dill pickle.

Roll the corned beef slices around the pickles. The cream cheese will act as the delicious glue that holds everything together.

Cut each pickle roll into four equal slices and serve on a plate. These will not last long. I have a very difficult time keeping my fingers off of these once I have made them.

Pickle Roll-Ups

The BEST appetizer to bring anywhere, hands down.

Contributed by Megan Porta from pipandebby.com.

Published Nov 26, 2010

Serves: 4

Total time: 10 min

Pickle Roll-Ups
Ingredients: 
  • 8 slices corned beef lunch meat
  • 4 ounces cream cheese
  • 4 medium dill pickles
Instructions:
  1. Lay corned beef in stacks of two on a hard surface.
  2. Spread 1 ounce of cream cheese onto each stack. Place a pickle directly in the center of each. Roll corned beef around the pickles and cut each roll into four equal parts.

 

 

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Reader Comments (91)

I' e made these for years, but I always used sliced ham and green onion. They are absolutely yummy!!

10.9.2013 | Unregistered CommenterJan

Just another recipe to add to my Christmas party list THANKS!

12.10.2013 | Unregistered CommenterGeeGee

We make these with dried beef-- which I know you cannot get in every part of the U.S. We visited family in Kentucky and I looked for it but the people looked at me like I had five heads when I said "dried beef".. Anyways, prosciutto is a great substitute as well! And we always use the Claussen deli style pickles instead of dill.. Fantastic!

12.15.2013 | Unregistered CommenterMarcy

The first time I made these, I forgot to rinse the salt from the beef...very salty! Now when I make them, I use Fanestil's Party Time Ham instead of the beef. Delicious!

12.29.2013 | Unregistered CommenterPatty Schale

If one doesn't like dill pickles, these are delicious using sweet pickles too. I sometimes use Baby pickles and use 1 slice of meat per pickle.

01.12.2014 | Unregistered CommenterLloyd

I had never had these before but made them yesterday for Super Bowl and they were a huge hit. So easy to make and very tasty. I will always have these on my party menus now.

02.3.2014 | Unregistered CommenterShadda

These are wonderful but the best is when done with real dry beef from a deli, not a jar. I have been asked for probaly 20 years to take these to events.

08.26.2014 | Unregistered CommenterPat fagen

I make these. Here are a couple tips that might be useful. I always get the cream cheese to room temp and pat the pickles dry with paper towels. Then I put them back in the fridge to harden up the cream cheese again before cutting them.

02.27.2015 | Unregistered CommenterJim

They are also really good if you use honey ham.

03.5.2015 | Unregistered CommenterTheresa

My mother always made these except she used ham and sliced Clauson brand pickles.

03.9.2015 | Unregistered CommenterSarah

Love these! I make them with sliced deli ham, snack um dill pickles, and veggie cream cheese..always a hit!

03.26.2015 | Unregistered CommenterAmanda

We have done these on many occasion but use ham instead. Now, we have learned to grind the pickles and ham together in the blender, add the cream cheese and use Ritz crackers Or Club crackers to dip in it.....sooooo Yummy!!!

05.14.2015 | Unregistered CommenterDebbie

14 dill pickles? I think you may mean 4. :)

05.14.2015 | Unregistered Commenterdcook

Dcook: I Have NO IDEA how I have never noticed that mistake! Thank you for pointing it out. YES, I meant 4 pickles and definitely not 14! :) Thanks!!
Megan

05.14.2015 | Registered CommenterMegan Porta

My mom taught me about these 30 years ago. NOT a new recipe. The only problem is your version is not the proper recipe. If you want to make these correctly, do it this way.
Use same amounts of ingredients, just use these specific things:

Clausen Kosher Dill pickles - better crunch and flavor
Boars Head Tavern Ham - Most flavorful ham they make
Philadelphia plain original cream cheese.

I promice that if you use these three things, this will be the hit of your get together

05.15.2015 | Unregistered CommenterMark Adkinson

To cut carbs even further, try cutting your pickles into spears (into fourths lengthwise) before wrapping them in the lunch meat. Nothing says you have to use a whole pickle!

06.1.2015 | Unregistered CommenterWenchypoo

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