(1 pound boneless top round steaks, about 1 inch thick)
salt and pepper to taste
(3 ounce) packages cream cheese, softened
tablespoons chopped fresh chives
teaspoons lemon-pepper seasoning
cloves garlic, crushed
Additional chopped fresh chives
Pound steak to 1/4 inch thickness, using a meat mallet or rolling pin. Cut each steak lengthwise into 4 strips (about 1 1/2 inches wide). Sprinkle with salt and pepper. Place cream cheese in a small bowl. Beat at medium speed of an electric mixer until creamy. Stir in 2 tablespoons chives, lemon-pepper seasoning and garlic. Lay one piece of prosciutto in middle of sliced meat. Spread cream cheese mixture down center of each strip of meat. Roll strips, jellyroll fashion, and secure at ends with wooden picks. Place pinwheels in a shallow dish. Cover and chill at least 1 hour. Transfer pinwheels to a rack in a roasting pan. Cover and bake at 375 for 20 minutes. Uncover and bake an additional 5 to 10 minutes or to desired degree of doneness. Remove wooden picks. Transfer pinwheels to a serving platter. Garnish with chopped fresh chives.