Buddig Pinwheels

READY IN: 30mins
YIELD: 2 rolls


  • 2
    (2 1/2 ounce) packages Buddig beef, lunchmeat
  • 8
    ounces cream cheese, softened
  • 1
    tablespoon horseradish sauce (or more if you like it spicier-I used about 2T.)
  • 1 12
    teaspoons minced onions (once again, adjust to your liking)
  • 1
    teaspoon parsley


  • Mix together all ingredients except lunchmeat and set aside.
  • Lay four slices of lunchmeat, slightly overlapping, in a row.
  • Underneath the first row, again slightly overlapping it, lay another row of 4 slices.
  • Repeat once more with another row (there are 12 slices in a pkg.).
  • They will make a square and all the slices will be overlapping another (3 rows of 4 slices each, each one overlappiing the previous row).
  • Gently spread 1/2 of the mixture onto the slices, the opposite direction that you overlapped the slices in (in my case it was right to left).
  • This will prevent the slices from bunching up while you spread, as they are thin.
  • Starting from the bottom, roll upward, making the roll snug, but not tight.
  • When you get to the section where the slices overlap, use a thin amount of the mixture to glue it to the roll.
  • Continue to the top of the roll, and"glue" it together so the roll is smooth.
  • Gently wrap the roll in saran wrap and chill for at least 1 hour or until firm.
  • Cut into slices about 1" thick.
  • This makes one roll.
  • Repeat with the other pkg of meat and mixture to make a second roll.