LUNCH MEAT ROLL UP RECIPES RECIPES

Steps:

• Snack Stackers: Cut 5 ¼” thick slices from the block of cheddar. Using a cookie cutter, cut cheese into fun shapes. Fold each slice of Buddig Premium Deli Ham into fourths. Stack ingredients with crackers in any order you wish. Snack Wraps: Place tortilla on cutting board. Spread mayo onto tortilla. Add lettuce on top of mayo and American cheese on top of lettuce. Place Buddig Original Turkey on top of cheese, covering most of the tortilla. Fold in each side of the tortilla, then roll into burrito-like shape. Cut in half and place on plate or in container. Snack Roll-Ups: Place slice of cheese on cutting board. Place 2 slices of Buddig Original Beef on top of cheese. Roll up the meat and cheese together. Cut 2 small slits through each side of the rolled snack. Place a pretzel stick through each slit. Cut in half so that each half has a pretzel stick holding it together. Repeat steps to make 4 bite-sized roll-ups.

Steps:

• Preheat oven to 375*
• In large skillet brown 1 lb of hamburger along with spices, set aside.
• Biscuits: Place all dry ingredients into large bowl, either mix in cooking oil or Crisco if using Crisco use pastry cutter or fork till coarse meal like. Add water or milk a little at a time, mix add flour to mixture while kneading till dough comes away from the bowl, no longer sticky. Place on floured board roll out till 3/4 inch thick. Brush with melted butter, spread 1/2 the meat on top of biscuit dough, set the rest of the meat to the side. Spread chopped onion across the biscuit dough. (You may add shredded cheese if you like for appetizers) Roll biscuit dough up as if you are making cinnamon rolls make sure the roll is tight and pinch edges. Place seam down, using a serrated knife and flour. Dip knife into flour after each slice. Slice 1/2 inch thick and place onto cookie sheet, brush each with melted butter. Bake approximately 30 minutes or till golden brown.
• Next step: Gravy, with the remainder hamburger in the skillet, add spices to include bouillon, water or milk except 1/4 cup to be set aside for cornstarch mixture from last step. Heat up on medium high heat. In shaker or small bowl mix small amount of water or milk and cornstarch, stir till thickens to a gravy like consistency. If you need more cornstarch repeat last step of cornstarch and water or milk, Worcestershire Sauce. You may thin down with water or milk also. Cook till gravy comes to a boil stirring constantly.
• After meat rolls are baked remove, serve hot and spoon gravy over meat rolls. They can be eaten cold also.