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Roast beef and pepper rounds

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  • Prep Time15 mins
  • Total Time15 mins
  • Makes20 rounds
Roast beef and pepper rounds

Ingredients

  • 1/2 140-g log creamy goat cheese, at room temperature

  • 2 tbsp coarsely chopped fresh basil, or mint

  • 1 tbsp freshly squeezed lemon juice

  • 1 to 2 tsp prepared horseradish, preferably creamed

  • 41643 red bell pepper

  • 41643 green bell pepper

  • 5 slices deli roast beef

Instructions

  • In a small bowl, stir cheese with basil, lemon juice and horseradish. Thinly slice peppers into strips. Thinly spread cheese mixture over beef slices right to edge. Don't worry if beef tears; it won't show when rolled. Lay 4 pepper strips on short edge of each slice. Tightly roll beef around peppers. Trim ends of peppers that are peeking out from rolls. Then slice each into rounds about 3/4 inch (2 cm) long. Arrange on a platter. Rolls will keep well, covered and refrigerated, up to half a day.


Nutrition (per serving)

Calories 18, Protein 2.1g, Carbohydrates 0.4g, Fat 0.9g, Fibre 0.1g, Sodium 91mg.

If you're tired of pastry-laden hors d'oeuvre, you'll love these fresh rolls. They look fancy but are easy to make.

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