1 – 6 oz. Pepper ham or Deli ham, sliced a little thick
½ cup cream cheese with chives, softened
4 kosher dill pickles
Spread each ham slice evenly with cream cheese using about 1 TbL of cream cheese on each ham slice.
Trim away the very ends of each pickle; Cut pickle in half lengthwise, then in half again. Place 1 pickle spear on each ham slice; roll up. Cover and refrigerate at least 1 hour or until ready to eat. Cut each roll-up crosswise into 4 pieces. Secure each piece with a toothpick.
Makes 16 servings
use the cream cheese mixture from my Stuffed Pickle recipe for a more intense flavor.
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