Another great 1990 appetizer that we love. Make all four flavors, or just one! Or, mix and match, it’s up to you.
Beef, Ham, Turkey and/or Crab Hye Roller Roll Ups
2-4 (8 oz.) pkg. chive&onion cream cheese, and/or garlic&herb cream cheese, room temperature
2 tbsp. prepared white horseradish
4 tsp. Dijon mustard
½ tsp. salt
½ tsp. pepper
4 (16″) round sheet of Hye Roller soft bread/cracker sheet, room temperature
About ½-1 lb. Italian roast beef, thinly sliced
About ½-1 lb. honey ham, thinly sliced
About ½-1 lb. deli turkey or chicken, thinly sliced
About ½-1 lb. imitation crab, thinly shredded
8 oz. Jarlsberg cheese, finely shredded
24 fresh spinach leaves, stems removed
1-2 jars red bell pepper, julienned
1 red onion, julienned very thinly
Black olives, sliced very thinly
Mix the first 5 ingredients in one of the cream cheeses until smooth and spreadable. Repeat with the other cream cheese so that you have one mixture onion&chive, the other garlic&herb.
Spread the onion&chive cream cheese mixture over two of the Hye Rollers. Spread the garlic&herb cream cheese mixture over the other two.
Arrange a layer of roast beef over the cream cheese mixture on one of the Hye Rollers, leaving about 1″ free on one side to allow for slight movement of the ingredients when rolling the Hye Roller. Arrange a layer of ham on the cream cheese mixture on a second Hye Roller in the same manner. Arrange a layer of turkey on one of the flavored cream cheeses on the next Hye Roller. And finally, arrange the crab meat over one of the cream cheeses on the last Hye roller.
Evenly top each of the Hye rollers, thinly, with the remaining ingredients. Roll up each roll tightly as possible, jellyroll fashion, being careful to try and keep the ingredients from sliding, Wrap rolls in plastic wrap to help hold shape. Refrigerate several hours or overnight. To serve cut the rolls in to 1″ round slices and stack on a platter.