Buddig Pinwheels - cooking recipe

Ingredients

2 (2 1/2 ounce) packages Buddig beef, lunchmeat
8 ounces cream cheese, softened
1 tablespoon horseradish sauce (or more if you like it spicier-I used about 2T.)
1 1/2 teaspoons minced onions (once again, adjust to your liking)
1 teaspoon parsley

Preparation

Mix together all ingredients except lunchmeat and set aside.
Lay four slices of lunchmeat, slightly overlapping, in a row.
Underneath the first row, again slightly overlapping it, lay another row of 4 slices.
Repeat once more with another row (there are 12 slices in a pkg.).
They will make a square and all the slices will be overlapping another (3 rows of 4 slices each, each one overlappiing the previous row).
Gently spread 1/2 of the mixture onto the slices, the opposite direction that you overlapped the slices in (in my case it was right to left).
This will prevent the slices from bunching up while you spread, as they are thin.
Starting from the bottom, roll upward, making the roll snug, but not tight.
When you get to the section where the slices overlap, use a thin amount of the mixture to glue it to the roll.
Continue to the top of the roll, and\"glue\" it together so the roll is smooth.
Gently wrap the roll in saran wrap and chill for at least 1 hour or until firm.
Cut into slices about 1\" thick.
This makes one roll.
Repeat with the other pkg of meat and mixture to make a second roll.