Lebanon Bologna Rollups

The person who does A Coalcracker In The Kitchen and I have similar tastes and come from the same area are of the country. One very easy recipe that's on the Cpoalcracker's site and that I remember was a big treat for people this time of year is Lebanon Bologna Rollups. This was Christmas Eve fancy when I was a kid.

We can argue about the different kinds of bologna (baloney) some other time. This simple recipe is only going to work well if you're using thicker slices of baloney and soft cream cheese. You can get Lebanon baloney at the deli counter in many places or you can sometimes get pre-packaged Lebanon baloney. Stay away from the sweet baloney for this recipe unless you absolutely can't get anything else.

You're going to need:

* One-half pound of Lebanon bologna sliced not real thin and not too thick. I can never get the deli counter where I shop to cut mine right so I suggest buying a loaf and slicing it yourself.

* One 8-ouncve block of cream cheese softened up. Use the Philadelphia cream cheese if you can get it.

* One jar of the sweet gherkins pickles. You're going to use either two small ones or one big one per roll, and you're going to want to slice the big ones diagonally.

* The person who does A Coalcracker In The Kitchen dips their rolls in sweet mustard. I never did that, but it sounds good.

Just take each slice of the meat and spread your cream cheese over it so that you have a thin and evenly-spread layer. Put your gherkin or gherkins on top of the spread near you, roll it up tight, use a toothpick to hold it together and make it look nice, and refrigerate for an hour or so before serving. The Coalcracker cuts their rolls, and I suppose that this is a proper thing to do but I never bothered. You can serve with mustard, as the Coalcracker suggests, or just eat them as they are. When my mom put them out she put them on lettuce. I liked having chips on the side. 

Photo from A Coalcracker In The Kitchen 

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