Roast Beef and Horseradish Roll Ups Tom & 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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