Pecan Cream Cheese Rolls

Pecan Cream Cheese Rolls

8 oz. pack Philadelphia cream cheese (room temp)

2 cloves garlic (minced)          

black pepper

1/3 stick butter

¼ - cup brown sugar

2 tsp Dijon mustard

2 tsp Worcestershire sauce

1 cup chopped pecans

Mix cream cheese with the garlic in a bowl. Add black pepper to taste. Spoon onto plastic wrap and form into log shape OR using an pastry bag, about 1 inch in diameter and place in freezer for until mostly frozen (1-2 hours).

Prepare the following as your cheese roll freezes:

In a saucepan, combine the butter, sugar, mustard, and Worcestershire sauce, boil on medium heat for about a minute or until the mixture has thickened. Stir in chopped pecans.

Transfer pecan mixture onto parchment paper. Spread to rectangle shape large enough to cover log – a 1-inch cream cheese roll will fit into a pecan rectangle about 4 inches wide.

Unwrap chilled log and place in center of pecan mixture; roll pecan mixture to cover around log. Wrap and place in fridge for several hours or overnight until firm.

When ready to serve – cut into small slices and place cucumber slices.