3 dill pickle spears, about 5 inches long (2 5/8 ounces)
5 ounces pastrami, sliced very thin *
Boursin (see recipe below)

Cut each pickle spear lengthwise into 3 strips. Pat them dry with paper towels. Pat the pastrami dry. Stack 2 slices of pastrami to make 9 stacks. You may end up with an odd slice, which can be left single. Spread each stack of pastrami with a thin even layer of the Boursin, using all of it. Place a pickle spear on one edge of each stack and roll up jelly roll-style to enclose the pickle. Carefully cut each roll into 4 pieces (see my comments below). Chill well before serving.

Makes 36 pieces
Do not freeze

* I used one package of Hillshire Farm Deli Select pastrami. There were 17 slices in the package. The package says that there are zero carbs per serving but the Hidden Carb Calculator says there are close to 2 carbs per serving. I took the average and counted 1 carb per 7 slices.

4 ounces cream cheese, softened
1 small clove garlic, minced
1/8 teaspoon freshly ground pepper
1/8 teaspoon dill
1 teaspoon chives
1 tablespoon fresh parsley, chopped

In a mini food processor, process the cream cheese and garlic until blended. Add the remaining ingredients and process until well combined.

Per 2 pieces: 31 Calories; 2g Fat; 2g Protein; .5g Carbohydrate; trace Dietary Fiber; .5g Net Carbs
Per 4 pieces: 62 Calories; 5g Fat; 4g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carbs

These are very good but a little messy. I thought they would end up a little more firm than they did so I ended up freezing the rolls for about an hour or so before slicing them. I don't know how well they would hold up at a party but they make a nice snack.

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