12 slices bologna

FILLING:

1/2 pkg. (6 oz.) cream cheese
3 tbsp. finely chopped chives or green onions
1 tbsp. ketchup
1 tbsp. Worcestershire sauce

Let bologna sit at room temperature for about 1/2 hour. Have cream cheese at room temperature as well. Stir cream cheese until soft and smooth. Add chives or green onion, ketchup and Worcestershire sauce. Stir to combine.

Place bologna slices on sheets of waxed paper. Spread filling on each slice. Roll up jelly roll fashion. Wrap each roll in waxed paper or plastic wrap. Let sit in refrigerator for at least 2 hours or chill in freezer for about 20 minutes. With a very sharp knife cut rolls in even slices. Place on a bed of lettuce leaves.