HAM AND CREAM CHEESE ROLLS

Name: HAM AND CREAM CHEESE ROLLS Recipe
Prep time: PTM
Cook time: PTM
Total time: PTM
Yield: 4
Ingredients: TAKE ONE SLICE OF HAM AND SPREAD .5 TSP OF FAT FREE CREAM CHEESE ON HAM AND PLACE ONE PICKLE SPEAR ON TOP OF CREAM CHEESE AND ROLL HAM AROUND IT. CUT ROLL IN 1/2 AND PLACE A TOOTHPICK IN EACH HALF TO HOLD TOGETHER.

(14)

Number of Servings: 4

Ingredients

TAKE ONE SLICE OF HAM AND SPREAD .5 TSP OF FAT FREE CREAM CHEESE ON HAM AND PLACE ONE PICKLE SPEAR ON TOP OF CREAM CHEESE AND ROLL HAM AROUND IT. CUT ROLL IN 1/2 AND PLACE A TOOTHPICK IN EACH HALF TO HOLD TOGETHER.

Directions

NO COOKING INVOLVED..DELICIOUS QUICK SNACK!

Number of Servings: 4

Recipe submitted by SparkPeople user TBENNICK.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 48.8
Total Fat: 1.5 g
Cholesterol: 14.6 mg
Sodium: 832.2 mg
Total Carbs: 1.8 g
Dietary Fiber: 0.4 g
Protein: 6.9 g

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Member Reviews

FUZZLUVSBEARS
It sounds great! I am going to make them for a ladies meeting at church. I am going to make some with ham and some with chicken. I do agree with another member above though. I don't understand how one piece can make 4 servings if you cut it in half. That part makes no sense. - 6/2/10
MRS_SAT
great treat for a picke lover - 3/15/07
EVILMICHELLE666
I have tried this with dried beef, ham looks to be awsum! - 3/13/07
TIMBERWATERS
good party food..mom used to make these.. - 3/13/07
2BFREE2LIVE
low cal yummy - 3/13/07
VEGHEADBIATCH
I have made these before and they are yummy to my tummy - 3/13/07
MALINDAJEANNE
One of my favorites! They are always a crowd pleaser. I use scallions instead of the pickle and everyone loves them! I will try pickles next time. They are very pretty too. This version size confuses me. It says one slice of ham rolled, cut in 1/2 is four servings?? I slice bitesize no toothpick - 3/10/07
LVMYKDZ
This was great for my party. I also used turkey and salami instead of the ham and they all were very tasty. - 3/10/07
DFSH577
Excellent!!! I love these anytime of day.
Thank you - 3/8/07