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Pastrami and Pepper Roll Ups

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“An easy addition to your next cocktail party. Be sure and blot the pepper strips with paper towels to they adhere to the cream cheese.”
READY IN:
25mins
YIELD:
40 pieces
UNITS:
US

Ingredients Nutrition

  • 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)

Directions

  1. Spread each pastrami slice with cream cheese spread.
  2. 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.
  3. Cut each roll into 1" thick pieces. Secure with a fresh rosemary sprig or cocktail toothpick.
  4. Note: Prep time does not include refrigeration time.

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