AKA SUSHI RECIPES

Steps:

• Using paper towels, dry off the pickles to remove the pickle juice.
• Slice the block of cream cheese in 8 equal 1-oz slices.
• Lay out two slices of beef, overlapping them slightly.
• Spread one ounce of cream cheese over one pickle, until it is completely coated.
• Place the cream cheese covered pickle onto the beef slices, just below the middle of the overlapping slices.
• Starting from the bottom, roll the beef up over the pickle.
• Repeat the steps above with the remaining 7 pickles.
• Refrigerate the pickle roll-ups for at least one hour. After resting, slice off the ends of each roll, then slice the remaining roll into 4 equal pieces.

Steps:

• Use kitchen shears to cut the bacon into small pieces, then cook in a large skillet over medium heat, until crisp
• Drain on a paper towel-lined plate and set aside
• In a medium mixing bowl, using a hand mixer, combine the cream cheese, picante sauce and green onions
• Divide evenly and spread among the tortillas, leaving a 1/2 –inch border all around
• Top each tortilla with four slices of ham and bacon pieces
• Roll each tortilla into a cylinder, wrap each in plastic wrap and refrigerate for 1 hour
• Remove the rolls from the fridge and discard the plastic wrap
• Cut each roll into 1-inch pieces, discarding the uneven ends (or eating them, as I do!)
• If you like, for easy serving, stick toothpicks in the roll 1-inch apart before cutting
• MORE: Trisha Yearwood’s Warm Feta Dip with Artichokes Trisha Yearwood’s Pistachio Cheese Dip Trisha Yearwood’s Caramelized Onion Dip