The plan is to spread the cream cheese on the beef and then place the pickle slice on one edge and roll it up into a log.  You will use your best judgment on how many slices of beef per roll.  You want about a 1 inch roll when you are done.

Ingredients:

• 8 oz cream cheese softened (or use the whipped cream cheese – easy-pesy)
• 2 pkg thin sliced beef (Buddig)
• 1 – 2 long dill pickle spear
• 1/4 tsp horseradish (more if you like a little bite.)
• dash garlic salt

Directions:

1. Cut the pickle spear into long thin slices – about 1/4 of the pickle unless it is one of those huge ones.
2. Dry on a paper towel.
3. Mix cream cheese, horseradish and garlic salt.
4. Separate sliced meat.
5. Spread one slice with a thin layer of cream cheese mixture.  About a scant quarter of an inch or so will do.
6. Lay the next slice of beef on top of the first slice but slightly offset, about an inch to 1 1/2 inches lower on the slice.
7. Cover it with cream cheese.
8. Continue on for 5 slices.
9. Place pickle slice on the bottom edge.
10. Starting at the bottom roll up tightly.
11. Repeat with remaining pickle slices, meat and cream cheese.
12. Refrigerate, covered, until firm, at least 2 hours.
13. Just before serving, cut into 1/2 inch slices.

Serves:  Maybe 6 – 8.  We have teenagers who will eat the whole plate.

Source:  The Dell-Imagine family.