Party Foods

Roast Beef and Horseradish Roll UpsTom & Kari

I could find Hye Roller Bread easily in Minneapolis, but I have yet to find it here in New Jersey. Therefore, I substitute with wrap bread or flour tortillas of any flavor. Although this recipe is for bit-size pieces, I have also served them as wrap sandwiches.

4 ounces cream cheese, softened
3 tablespoons Stonewall Kitchen Horseradish Mustard
6 ounces roast beef
10 slices Muenster cheese
1/3 cup minced red onion, optional
2-3 ounces arugula
1 sheet Hye Roller Bread, or 2-3 pieces wrap bread or 10-inch diameter flour tortillas

In a small mixing bowl combine cream cheese and mustard.
Cover entire piece of bread with cream cheese mixture.
Layer beef, Muenster cheese, onion and arugula over cheese. Leave about 4-inches at one end covered with cheese mixture only.
Beginning at the end covered with filling, roll the sheet as tightly as possible jelly-roll fashion toward the end covered with cream cheese only. Ingredients have a tendency to move down as you roll. Just tuck them under and keep rolling.
The final roll with only the cream cheese acts as a seal.
Wrap rolls in plastic wrap and refrigerate for later use. Or slice into 1-inch pieces, and serve immediately.
Best when used within 48 hours.

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