Cream Cheese and Jalapeno Stuffed Smoked Baloney Roll-up

By drinkfairy

Ingredients

• 3 lb chub of bologna (or a 5lb chub cut in half)
• 8 oz package of cream cheese
• 1/2 cup shredded cheddar cheese
• 1 jalapeno, cleaned, deseeded and sliced into long, thin spears
• 5-6 pieces of thinly sliced smoked ham
• 2 Tablespoons of Jeff's barbecue sauce
• 2 Tablespoons of yellow mustard (hotdog mustard)
• 2 slices of bacon

Preparation

Step 1

Using a 3 lb chub or bologna, remove the wax or paper from the outside and use a sharp knife to cut down into the bologna about 3/4 of an inch.
Turn the knife away from you and begin to butterfly the bologna by cutting a spiral into the bologna. Try to keep the thickness even and you should end up in the center when you are finished. It does NOT have to be perfect.


Once the cut is finished, unroll the bologna to lay it open and make it ready for stuffing.


Mix the softened cream cheese and cheddar cheese together to form the mixture which we will spread onto the bologna.


Spread a layer of the cream cheese and cheddar onto the bologna


See the spears that I cut from a jalapeno in the picture above, lay them across the cream cheese at 1-inch intervals


Now layer on the thinly sliced smoked ham.
Note: you could also use prosciutto, sliced turkey, roast beef, corned beef or any other thinly sliced deli meat.

Spoon Jeff's mustard sauce onto the smoked ham


Now you are ready to roll it up. Roll the bologna up carefully just like you unrolled it. Tie (2) pieces of bacon together at one end and set the roll of bologna on top of the bacon. Bring the bacon up around the bologna and secure with a toothpick or two.


The bacon is mainly for looks so you will probably want to further secure the roll-up with some chef's twine on either side of the bacon.


Lay the bologna roll-up on a plank (one flat side down) for great presentation and to keep the cream cheese mixture from oozing out too bad.
Place in a 225 degree smoker for about 2 hours using pecan or your favorite smoking wood.
When it's finished, remove the twine, slice into 1/2 inch pieces and serve.