Santa's Dirty Little Secret: Prosciutto Pickle Pinwheels

 
Ingredients:
Whole Pickles
Cream Cheese
Prosciutto

Variations:
Other Prosciutto
Neufchâtel instead of Philly

Allow the cheese to warm and become mailable.
Remove pickles from brine, dry using a paper towel.
For each pickle, place about 1/4-1/3rd of a block of cheese in the center of a large sheet of wax paper.
Fold wax paper in half.
Use a rolling pin to spread the cheese into a sheet about 1-3mm or 1/16th-1/8th inch thick.
Peel back the wax paper
Place 1-2 slices of Prosciutto on the cheese. Return the wax paper to cover the Prosciutto.
Flip over. Carefully peel the wax paper back from the cheese. It will be much "stickier" this time.
Place pickle on one end of the cheese/Prosciutto.
Roll all the way to the end.
Slice into 5-6mm or about 1/4" thick slices discarding the ends. (just kidding! eat the ends, no one will know!)

Yield:
Each pickle will make between 4-10 presentable pinwheels depending on the girth and length of the pickle. You can still get the job done with a small pickle, but it requires more attention to the details.