Pastrami and Pepper Roll Ups
- 12 lb thinly sliced pastrami (from deli)
- 13 cup chive & onion cream cheese (from an 8 oz. container)
- 12 cup roasted red pepper, drained, cut into 3/4-inch wide strips (from a jar)
- fresh rosemary (optional)
- Spread each pastrami slice with cream cheese spread.
- Top each with roasted pepper piece at one edge.
- Starting at roasted pepper edge, roll up each tightly.
- Refrigerate at least 2 hours, or until firm.
- Cut each roll into 1" thick pieces.
- Secure with a fresh rosemary sprig or cocktail toothpick.
- Note: Prep time does not include refrigeration time.
deli, chive onion cream cheese, red pepper, fresh rosemary
Taken from www.food.com/recipe/pastrami-and-pepper-roll-ups-212900 (may not work)