A true Midwest favorite, pickle roll ups are the perfect combination of crunchy, tangy, creamy, and salty. Made with just a few simple ingredients—deli meat, cream cheese, and pickles—these bite-sized snacks are as easy to make as they are to eat. While they’re traditionally made with ham or pastrami, my family always wrapped them in beef lunch meat (this is a trust me moment). Use plain cream cheese in block, spreadable, or pre-whipped form; if you use a block, just be sure to let it soften at room temperature for easy spreading. Roll them up, slice them into bite-size pieces, and you’ve got a crowd-pleasing appetizer that’s perfect for game day, holidays, or any casual gathering.
• 8 oz. plain cream cheese, room temperature
• 4 oz. beef lunch meat, (I use Buddig Beef)
• 16 oz. jar of baby dill pickles
1. Lay a slice of lunch meat flat on a cutting board.
2. Evenly spread about 1 to 2 tablespoons of softened cream cheese over the slice, adjusting based on your preference (I like a generous amount!). If the beef tears easily, try rolling out 4-inch rounds of cream cheese between two pieces of parchment paper or plastic wrap. Carefully peel away from the wrap and place the cream cheese round onto the meat.
3. Place a baby dill pickle near the edge of the cream cheese-coated lunch meat and roll tightly to form a log. If one slice of meat isn’t enough to wrap the pickle, slightly overlap a second cream cheese-coated slice over the other before rolling.
4. Slice log into bite-sized pieces with a sharp knife.
5. Serve and enjoy!
