Buddig Pinwheels

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 2 (2 1/2 ounce) packages buddig beef, lunchmeat
• 8 ounces cream cheese, softened
• 1 tablespoon horseradish sauce (or more if you like it spicier-i used about 2t.)
• 1 1/2 teaspoons minced onions (once again, adjust to your liking)
• 1 teaspoon parsley

Recipe

• 1 mix together all ingredients except lunchmeat and set aside.
• 2 lay four slices of lunchmeat, slightly overlapping, in a row.
• 3 underneath the first row, again slightly overlapping it, lay another row of 4 slices.
• 4 repeat once more with another row (there are 12 slices in a pkg.).
• 5 they will make a square and all the slices will be overlapping another (3 rows of 4 slices each, each one overlappiing the previous row).
• 6 gently spread 1/2 of the mixture onto the slices, the opposite direction that you overlapped the slices in (in my case it was right to left).
• 7 this will prevent the slices from bunching up while you spread, as they are thin.
• 8 starting from the bottom, roll upward, making the roll snug, but not tight.
• 9 when you get to the section where the slices overlap, use a thin amount of the mixture to glue it to the roll.
• 10 continue to the top of the roll, and"glue" it together so the roll is smooth.
• 11 gently wrap the roll in saran wrap and chill for at least 1 hour or until firm.
• 12 cut into slices about 1" thick.
• 13 this makes one roll.
• 14 repeat with the other pkg of meat and mixture to make a second roll.