Ham Rolls
Source of Recipe
Amy Austin
8 ounces cream cheese, softened
3 tablespoons dry onion soup mix
6-8 dill pickle spears
1 pound good quality deli ham, in one ounce slices - in other words, a
one pound package should have 16 slices.
First, combine the cream cheese well with the onion soup mix; an
electric mixer or a food processor is easiest for this, but a good,
thorough beating with a fork should work, too. Next slice each dill
pickle spear lengthwise into 2-3 thinner spears. Now, lay a piece of ham
flat on the counter or on a plate. Spread evenly with some cream
cheese/onion soup mixture, spreading all the way to the edges. Place a
skinny pickle spear at one end of the ham, and roll the whole thing up,
with the pickle in the center. Repeat with all the slices of ham,
distributing the cream cheese mixture evenly between all the ham slices.
Cut each roll into 6 sections; they'll look quite pretty - little pink
pinwheels with a bit of green in the center. Arrange on a lettuce lined
plate (oh, okay, you can leave off the lettuce if you want!) and serve.
The carb count on these will vary some with what brand of soup you use -
Lipton was the lowest carb brand at my store - what brand of ham you
use, and what brand of cream cheese you use - you'll read the labels
carefully, right? I get about 36 grams for the batch, and since you're
making 96 rolls here (feel free to halve the recipe - or double it, for
that matter), we're talking well under a half a gram per roll.
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