Cream Cheese Pickles

The Record’s “Recipe of the Week”:
Cream Cheese Pickles by Karen Trowbridge

Two packages of thin-sliced beef luncheon meat
8 oz. package of cream cheese, softened
8 kosher dill pickles, patted dry

Lay one sheet of meat on a clean table or countertop. Place a very small smear of cream cheese at the top edge. Lay another sheet of meat above the first piece, using the cream cheese smear to hold them together.

Spread the cream cheese in the meat slices. Lay a pickle at the bottom of the meat slices and roll up.

Refrigerate the pickles overnight. Slice before serving.