Pickle Roll-ups

Two regular sized jars of Dill pickles - I try to pick out the ones that have the biggest pickles in them...they are easiest to work with.

2 packages of cream cheese - I get whatever is on sale, sometimes light if I am feeling like it

1 large package of Budding beef or corned beef - Budding works the best because it is sliced just right and is the right size. You can try ham, but it isn't sliced as well and rips easy.

These ingredients will pretty much even themselves out - give or take. You shouldn't have too much of any leftover.

Take the pickles out of the jar and dry them off - don't rinse, just dry them off with a paper towel. They will stick better. Slightly - and I mean 15 seconds TOPS - melt the cream cheese - ever so slightly - it will spread easier and you will rip less meat. Put cream cheese on one entire piece of beef - generously, but not too much. just so it is covered. Take a second piece and put it half way onto the covered piece - so you only have 1/2 of the first piece showing. Cover that one in cream cheese. Do the same for a third piece. Take your pickle and starting at one end, roll it up. The cream cheese will seal it all together.

Cut into pieces - as wide as you want - I try to go about a finger nail width.

Helpful tips:

Only use two pieces of beef for small pickles - but 3 for the majority of them.

Use a sharp knife - I have found it spreads cream cheese better

Roll all the pickles first and then go back and cut them all.

The pickles seem to work better at room temperature - they stick to the cream cheese better