Lebanon Rolls
Lebanon bologna is Pennsylvania Dutch. That and pretzels and shoo-fly pie and rivel soup. . . . Once a person leaves the state, return trips always mean bringing Lebanon back home.
There are two varieties, sweet and regular. We never cared for the sweet, but I have a friend here in Mississippi who raves about sweet. To each his own. . . .
In the past few years, we've begun to find it locally. This recipe brings favorable comments whenever we serve it. Lebanon bolgna is still exotic among the locals here.
Have the deli clerk slice bologna fairly thin.
List of Ingredients
- 1 pound sliced Lebanon bologna, regular style
- 1 large cream cheese, softened
Instructions
- Spread cream cheese on bologna slices. Roll up like a jelly roll. Slice into 1/2-inch rounds. Secure with toothpicks. Serve with butter crackers.
Final Comments
Lebanon also makes good sandwiches. Traditionally, we slather mayonnaise on bread and add 2-3 slices bologna.
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