Each year, the family starts requesting certain dishes for our family Christmas party. This easy to make red pepper ham rollup appetizer is always one of the most requested.
Although you may have seen ham and cheese rollups in the past, this recipe is different, with the addition of roasted red peppers and toasted walnuts.
Red Pepper Ham Roll-Ups
Skip to Print Red Pepper Ham Roll-ups Recipe ◄
Ingredients:
- 11 oz. cream cheese – room temperature
- 2 garlic cloves, finely chopped
- 1/4 tsp pepper
- 1/3 cup finely chopped, toasted walnuts
- 1/4 cup pitted Kalamata or pimiento-stuffed olives, chopped
- 1/4 cup roasted red bell peppers from a jar patted dry and chopped
- 8 slices of ham cut 1/8 ” thick
- pitted Kalamata olives and pimiento-stuffed olives
Directions:
Beat cream cheese at medium speed with an electric mixer until creamy or beat by hand. This is easy to do if the cream cheese is at room temperature.
Stir in the garlic, walnuts, chopped olives, red peppers, and pepper.
Spread cream cheese mixture on each ham slice. Roll up, jellyroll style. Place the rolls, seam side down, on a baking sheet. Fill the end of the rolls with the remaining cream cheese mixture. Cover and freeze roll-ups for 20 minutes. (I usually make these the day before and just chill in the fridge overnight instead of freezing.)
Using a sharp knife, slice each roll into 1″ pieces. Then, run wooden toothpicks through individual olives. Secure and decorate each roll with one of the olive picks. Cover and chill until ready to serve.
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Red Pepper Ham Roll-ups
Ingredients
- 11 oz. cream cheese - room temperature
- 2 garlic cloves, finely chopped
- 1/3 cup finely chopped, toasted walnuts
- 1/4 cup pitted Kalamata or pimiento-stuffed olives, chopped
- 1/4 cup roasted red bell peppers from a jar patted dry and chopped
- 1/4 tsp pepper
- 8 slices of ham cut 1/8 " thick
- pitted Kalamata olives and pimiento-stuffed olives
Instructions
Directions:
Beat cream cheese at medium speed with an electric mixer until creamy or beat by hand. This is easy to do if the cream cheese is at room temperature.
Stir in the garlic, walnuts, chopped olives, red peppers, and pepper.
Spread cream cheese mixture on each ham slice. Roll up, jellyroll style. Place the rolls, seam side down, on a baking sheet. Fill the end of the rolls with the remaining cream cheese mixture. Cover and freeze roll-ups for 20 minutes. (I usually make these the day before and just chill in the fridge overnight instead of freezing.)
Using a sharp knife, slice each roll into 1" pieces. Place olives on small wooden picks. Secure and decorate each roll with an olive pick. Cover and chill until ready to serve.
