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Monday, December 3, 2018

Pickle Rolls

1 pound thinly sliced ham
1 quart dill pickles, drained and blotted dry
3 packages of softened cream cheese

Take the cream cheese out of the refrigerator to soften up before making the roll ups.  Once the cream cheese has softened resume construction.
Drain the pickle juice and place pickles on a paper towel to blot them dry.  Layout a double layer of ham slices. Carefully spread the cream cheese onto the double layer.
Roll a pickle up tightly in the ham slices. Wrap into plastic wrap. Refrigerate at least 2 hours to overnight before serving.
To serve, cut each roll crosswise into 1 inch slices. Arrange cut side up on serving platter.

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