Turkey and Cheese Roll-Ups

1. 1
   prep

   Prepare the cream cheese spread.

   In a small bowl, mix the softened cream cheese with mustard until smooth and well combined. Season with a pinch of salt and black pepper.

   TIPLet the cream cheese sit at room temperature for 15 minutes before mixing — it spreads much easier without tearing the turkey slices.
2. 2
   prep

   Cut the vegetables into matchsticks.

   1.Slice the bell pepper in half, remove seeds and membrane, then slice into thin strips about 2 inches long.

   2.Halve the cucumber lengthwise, scoop out the seeds with a spoon, and cut into thin matchsticks.
3. 3
   assemble

   Lay out the turkey slices.

   1.Arrange each turkey slice flat on a clean work surface or cutting board.

   2.If slices are small or torn, overlap two slightly to create a wider surface for rolling.

   TIPPat the turkey slices dry with a paper towel if they feel too moist — this helps the cream cheese stick better.
4. 4
   assemble

   Spread the cream cheese mixture on each slice.

   Spread a thin, even layer of the cream cheese mixture across the entire surface of each turkey slice, leaving a small border at the edges for rolling.

5. 5
   assemble

   Add the cheese and vegetables.

   1.Place a slice of cheddar cheese on top of the cream cheese layer on each turkey slice, breaking it to fit if needed.

   2.Arrange a few bell pepper and cucumber matchsticks in a neat row across the center of each slice, perpendicular to the rolling direction.

   TIPDon't overstuff — 2 to 3 pieces of each vegetable per roll-up is plenty. Overfilling makes them hard to roll and hold together.
6. 6
   assemble

   Roll up the turkey slices tightly.

   Starting from the edge closest to you, roll each turkey slice away from you into a tight cylinder, tucking the vegetables inside as you go. The cream cheese acts as a seal to hold the roll-up closed.

7. 7
   prep

   Slice each roll-up into bite-sized pieces.

   Using a sharp knife, slice each roll-up crosswise into 3 even pieces. Wipe the knife clean between cuts for the neatest slices.

   TIPA serrated knife works best — it cuts through the turkey and cheese without squashing the rolls.
8. 8
   serve

   Arrange and serve immediately, or chill for later.

   Place the roll-up pieces on a platter with the spiral side facing up. Serve right away, or cover and refrigerate for up to 24 hours. They taste great cold straight from the fridge.

   TIPIf packing for lunch, tuck them into a container seam-side down so they don't unravel.

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