8-10 large dill pickles (dried-off)
2 packages Philedelphia cream cheese (softened)
2 packages cooked ham

Dry the pickle and ham slices well with paper towel. Spread layer of cream cheese on a piece of ham, roll pickle up in ham, stick with a toothpick, repeat. Chill all pickle rolls for at least 2 hours, then slice pickles.

Submitted by: Sue Mcpherson