Ingredients
Scale
- 12 oz deli pastrami, sliced medium-thick (approximately 12 slices)
- 8 oz cream cheese, softened to room temperature
- 4 dill pickle spears, patted very dry
- 2 tablespoons fresh dill, finely chopped (optional)
- 1 tablespoon everything bagel seasoning (optional)
- 1 teaspoon garlic powder (optional)
- ¼ teaspoon black pepper
- Toothpicks for serving (optional)
Instructions
- Prep Your Cream Cheese: In a small bowl, combine the softened cream cheese with fresh dill (if using), garlic powder (if using), and black pepper. Mix with a spoon until smooth and well combined. If you’re keeping it simple, you can use plain cream cheese without any additions—it’s delicious either way!
- Prepare Your Pickles: Remove pickle spears from the jar and pat them completely dry using paper towels. This step is crucial! Any moisture will make your roll ups soggy. Press firmly with paper towels to remove as much liquid as possible. If your pickles are particularly thick (more than ½ inch diameter), consider slicing them in half lengthwise so they’re easier to roll.
- Set Up Your Assembly Line: Lay out a clean cutting board or work surface. Place your pastrami slices, cream cheese mixture, and dried pickles within easy reach. This makes assembly quick and efficient.
- Spread the Cream Cheese: Take one slice of pastrami and lay it flat on your cutting board. Using a spoon or small offset spatula, spread about 1-2 tablespoons of the cream cheese mixture evenly over the entire surface of the pastrami, going almost to the edges. Don’t skimp—you want a nice layer, but not so thick that it squishes out when you roll.
- Add the Pickle: Place one dried pickle spear at one end of the pastrami slice, positioning it perpendicular to you so you’ll be rolling away from yourself. Make sure the pickle is centered.
- Roll Tightly: Starting from the end with the pickle, roll the pastrami around the pickle tightly but gently, like you’re rolling a sleeping bag. The cream cheese should help everything stick together. Roll all the way to create a compact cylinder.
- Secure and Chill (Optional): If your rolls seem loose, you can wrap each one tightly in plastic wrap and refrigerate for 15-30 minutes to firm up. This makes slicing much easier and neater. However, if your rolls are tight and you’re serving immediately, you can skip this step.
- Slice Into Pinwheels: Using a sharp knife (a serrated knife works especially well), trim off the uneven ends of each roll, then slice the roll into 2-inch pieces. You should get about 4-6 pinwheels per large pastrami slice, or 2-3 per smaller slice. Wipe your knife clean between cuts for the prettiest presentation.
- Garnish and Serve: Arrange the pinwheels cut-side up on a serving platter so the beautiful spiral is visible. If desired, sprinkle with everything bagel seasoning for extra flavor and visual appeal. Insert toothpicks for easy grabbing if serving at a party. Serve immediately or cover and refrigerate until ready to serve.
Notes
- Pastrami Thickness: Ask your deli counter for pastrami sliced medium-thick—about ⅛ inch. Too thin and it tears; too thick and it won’t roll properly.
- Room Temperature Cream Cheese: This is non-negotiable for easy spreading. Cold cream cheese will tear the pastrami and make spreading frustrating.
- Pickle Moisture: Seriously, dry those pickles well! This is the #1 mistake that leads to soggy roll ups.
- Make Them Ahead: These can be assembled, wrapped in plastic wrap (before slicing), and refrigerated for up to 24 hours. Slice just before serving for the freshest look.
- Size Variations: For larger rolls, use 2 pickle spears per pastrami slice. For bite-sized appetizers, slice into 1-inch pieces instead of 2-inch.
- Keeping Them Cold: If serving outdoors or at a long party, set your platter over a larger dish filled with ice to keep everything fresh and food-safe.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Bake
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 2 roll ups
- Calories: 142
- Sugar: 1g
- Sodium: 567mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 42mg