Pork Rind Salad Stuffed Beef Roll-Up

Ingredients

• 1 (4 oz.) bag Southern Recipe Small Batch Pork Rinds

• 1 (8 oz.) package Cream cheese, softened

• 4 tsp Prepared horseradish

• ¼ tsp Kosher salt

• 1 lb Deli-sliced roast beef

• 2 bunches (about 4 cups) Arugula lettuce

• 2 Endive lettuce spears

• 1 jar Pickled vegetables (carrots, green beans, or dill cucumbers)

Directions

1. **Make the Horseradish Cream:**

In a small mixing bowl, combine cream cheese, horseradish, and salt. Whip until smooth and spreadable.

2. **Assemble the Salad Rolls:**

Lay a large slice of roast beef flat on a clean surface and spread with a thin layer of the horseradish cream.

3. **Layer the Fillings:**

On top of the cream, add a slice of pickle, a handful of arugula, a piece of pork rind, more arugula, and two endive leaves.

*Tip: The pork rind serves as the crunch—placing arugula on both sides keeps it crisp.*

4. **Roll and Serve:**

Roll the beef tightly around the fillings to form a compact handheld “salad roll.”

Repeat with remaining ingredients to make eight rolls.

5. **Presentation:**

Slice in half or leave whole. Arrange on a platter and serve with extra Southern Recipe Small Batch Pork Rinds for dipping or crunching on the side.