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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 48 |
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This recipe came about one night when I was trying to think of a new and different snack to serve the next day. The empty plate at the party signaled these rolls were a hit! Ingredients:
1 package (8 ounces) cream cheese, softened |
3 tablespoons spicy brown mustard |
1/4 teaspoon prepared horseradish |
5 flour tortillas (10 inches), room temperature |
7 packages (2 ounces each) thinly sliced deli corned beef |
15 thin slices swiss cheese |
1 can (14 ounces) sauerkraut, rinsed and well drained |
Directions:
1. In a small bowl, beat the cream cheese, mustard and horseradish until blended. Spread a heaping tablespoonful of cream cheese mixture over each tortilla.
2. Layer each tortilla with eight slices of corned beef, three slices of cheese, another heaping tablespoonful of cream cheese mixture and 1/2 cup sauerkraut. Roll up tightly. Chill for 1 hour. Cut each roll-up into 1/2-in. slices. Yield: about 8 dozen.
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