1 8-ounce package cream cheese, softened
3 tablespoons spicy brown or Dijon mustard
1/4 teaspoon prepared horseradish (optional)
4-5 flour tortillas (10 inch), room temperature
4-5 2-ounce packages thinly sliced deli corned beef (1 pkg./tortilla)
12-15 slices Swiss cheese (3/tortilla)
1 can (14 oz.) sauerkraut, rinsed and well drained (about 1/2 cup per tortilla)
1. In a small bowl, beat the cream cheese, mustard and horseradish until blended.
2. Spread a heaping tablespoonful of cream cheese mixture over each tortilla.
3. Layer each tortilla with corned beef, three slices of cheese, another heaping tablespoonful of cream cheese mixture and 1/2 cup sauerkraut. Roll up tightly.
4. Chill for 1 hour. Cut each roll-up into 1/2-inch slices.
Yield: 6-8 dozen bite-sized rolls