Pastrami and Pepper Roll-Ups |
| Name: |
Darlene Hoffman |
| Base: |
Little Creek amphib base |
| Recipe: |
1/2 pound thinly sliced pastrami from deli
1/3 c. chive and onion cream cheese spread from 8oz.container
1/2c. roasted red bell peppers from jar,drained and cut into 3/4 inch wide strips
fresh rosemary if desired
Spread each pastrami slice wtih cream cheese spread. Top each with roasted pepper piece at one edge. Starting at roasted pepper edge, roll up each tightly. refirgerate at least 2 hours until firm.
To serve, cut each roll into 1 inch thick pieces. Secure with fresh rosemary or toothpicks.
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