Servings 30 roll ups

Ingredients

• 8 ounces (1 package) cream cheese, room temperature
• 2 tablespoons Historic Lynchburg Cajun Blackening Seasoning
• 16 ounces dill pickles, whole with ends trimmed
• ½ pound deli ham (Boar’s Head preferred), thinly sliced

Instructions

1. In a small bowl, combine the cream cheese and the Historic Lynchburg Cajun Blackening Seasoning.
2. Set the ham out in a single layer. Pat dry with a paper towel.
3. Spread the cream cheese mixture evenly over the slices of ham. Make sure to spread the mixture all the way out to the edges of the ham slices.
4. Cut the ends off each pickle. Pat the pickles dry with a paper towel and set them on top of the cream cheese mixture.
5. Tightly roll each pickle up in the ham. Use toothpicks to hold them closed if needed.
6. Cut the ham rolls into 3/4-inch pieces. Place the pieces on a large plate or platter.
7. Cover with plastic wrap and refrigerate until ready to serve.

Ron Appetit’