Ham and Pickle Pinwheels

• 2 8oz packages cream cheese - softened (low fat or fat free is fine)
• 16 dill pickle spears (your fave brand)
• 16 slice ham lunch meat (rectangular slices work best, like Great Value brand "cooked ham")
• 1 roll of paper towels

1. Set out cream cheese to soften to room temperature (I usually leave out a few hours).
2. When you're ready to make, cut each 8 oz block into 8 equal squares.
3. At least 30 minutes in advance: To absorb excess moisture.
4. Line pickles in a single layer, a couple inches apart on a small stack of paper towels.
5. Place a few more paper towels on top, press gently.
6. Place two slices of ham side by side on another stack of paper towels, place a layer of paper towels on top, followed by two more slices of ham.
7. Repeat process until all ham is layered between paper towels.
8. Working one at a time place a slice of ham on a cutting board or plate.
9. Using a butter knife or off-set spatula, spread the cream cheese evenly over the slice of ham.
10. Begin at one end working toward the other end, leaving about 1/4 in.
11. cream cheese free to accommodate spreading as you roll.
12. Place a pickle across the width of the cream cheese covered ham at the end where cream cheese meets the edge.
13. Roll up semi-tightly, careful to not squeeze cream cheese out the edges or rip ham.
14. Repeat process until all 16 are rolled.
15. Stack rollups on a plate as you finish each one.
16. Cover with plastic wrap and chill at least 2 hours, or up to over night, to set.
17. Just before serving, remove from refrigerator, cut each rollup into 1/2 in.
18. slices to make your pinwheels.
19. Layer on a serving platter.
20. Serve, eat, enjoy and watch them disappear!

cream cheese, dill, ham lunch meat, roll of paper

Taken from cookpad.com/us/recipes/352984-ham-and-pickle-pinwheels (may not work)