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Cracker Bread Roll-Up with Beef Filling




Source of Recipe


Internet


List of Ingredients




4 Texas wheat rolls, thawed until soft and warm
2 Tbs. all purpose flour
1 Tbs. sesame seeds
1/4 lb. light cream cheese, softened
1 Tbs. milk
2 Tbs. horseradish sauce
6 lettuce leaves
2 small tomatoes, thinly sliced
6 ounces roast beef, thinly sliced


Recipe



Preheat oven to 400°F. Knead rolls together. Using a little flour to prevent sticking, roll into a 10 inch circle. Sprinkle with sesame seeds. Continue to roll into a 16 inch circle. Place on a pizza pan coated with nonstick cooking spray. Bake 6-8 minutes. After 5 minutes of baking, check to made sure bread does not become too brown. This bread is very thin and bakes very quickly. Remove from oven when lightly browned and place on a cooling rack.

Soften cracker bread by running tap water over both sides. Place bread between two dampened towels. Let stand 30-45 minutes. Gently roll up cracker bread in towels. If using more than one cracker bread, stack with damp towels between layers.

Combine cream cheese, milk and 1 Tbs. horseradish sauce in a bowl. Unroll cracker bread. Spread cream cheese mixture on moistened cracker bread, leaving a 1/2 inch margin around the edges. Layer with lettuce, tomatoes and roast beef. Spread roast beef with remaining horseradish sauce. Roll up tightly, jelly roll style. Wrap in plastic wrap and refrigerate one hour minimum and up to 2 days maximum. To serve, trim ends and cut roll in 1 inch to 1-1/2 inch slices.

Serves 6