Serves: 6

Beef & Egg Mini Bagels

  • 6 slices Angus Seasoned Roast Beef, cut in half
  • 1 tablespoon butter
  • ½ cup red pepper, finely diced
  • ½ cup curly kale leaves, thinly sliced
  • 6 eggs
  • 6 mini bagels
  • ½ cup herbed cream cheese
  • ½ cup shredded mozzarella cheese
  1. Heat broiler to medium-high heat.
  2. Place bagel halves cut side up on a baking pan. Broil for 1-2 minutes until toasted. Remove from oven and set aside.
  3. In a medium bowl, whisk eggs until frothy.
  4. In a medium skillet, melt butter, sauté peppers, and kale for 1-2 minutes until peppers are soft and kale is slightly wilted. Add eggs and lightly scramble.
  5. Spread each side of the toasted bagel with herbed cream cheese.
  6. Top with a spoonful of scrambled egg mixture and one-half slice of Angus Seasoned Roast Beef, folded.
  7. Sprinkle with 1 teaspoon of mozzarella cheese.
  8. Place on baking pan and broil for 2-3 minutes until cheese is just slightly melted.

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Serves: Makes 36 roll-ups

Turkey Cucumber Sandwich Rolls

  • 36 slices Oven Roasted Turkey Breast, cut in half lengthwise
  • 1 medium English cucumber, cut in half crosswise
  • 2, 7.5-ounce packages of garden vegetable-flavored spreadable cream cheese
  • ⅓ cup finely chopped sundried tomatoes
  • 36 toothpicks
  1. Using a mandolin slicer, slice the cucumber lengthwise into long thin pieces; pat dry.
  2. In a medium bowl, combine cream cheese and sundried tomatoes; mix well.
  3. Spread 2 teaspoons of cream cheese mixture down one side of the cucumber slice.
  4. Place 2 pieces of turkey on cream cheese, overlapping to fit.
  5. Starting at one end, roll up the cucumber and secure it with a toothpick. Repeat with remaining ingredients.
  6. Cover and refrigerate for up to 4 hours.
  7. Makes 36 roll-ups.

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Serves: Makes 24 Poppers

Ham & Pickle Poppers

  • 12 slices Virginia Brand Smoked Uncured Ham, cut in half lengthwise
  • 12 whole baby dill pickles
  • 8 ounces cream cheese, softened
  • ½ cup finely shredded cheddar cheese
  • 1 medium jalapeno, finely chopped
  • ¼ teaspoon garlic powder
  • 2 tablespoons hot pepper jelly or jalapeño jam, warmed slightly; additional warmed pepper jelly for serving if desired
  1. Heat oven to 350°F.
  2. Cut pickles in half lengthwise; carefully scoop out the centers and pat pickles dry.
  3. In a medium bowl, combine softened cream cheese, cheddar cheese, jalapeño, and garlic powder; mix well.
  4. Transfer the cream cheese mixture into a resealable plastic bag. Snip the corner of the bag and pipe the cream cheese mixture into pickle halves.
  5. Wrap each pickle with a half slice of ham and secure with a toothpick.
  6. Place on a foil-lined baking sheet. Brush with 2 tablespoons warmed jam, if desired, and bake at 350°F for 15 minutes until heated through.
  7. Serve immediately with additional jam, if desired.

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Serves: 6

Game Day Chicken Nachos

  • 8 ounces Oven Roasted Chicken Breast, cut into ¼-inch strips
  • 12 ounces of tortilla chips
  • 1 cup shredded pepper jack cheese
  • 1 cup shredded cheddar cheese
  • ½ cup black beans, rinsed/drained
  • ½ cup canned corn, drained
  • ¼ cup chopped red onion
  • 1-2 jalapenos, sliced
  • 2 Roma tomatoes, diced
  • 3 tablespoons chopped cilantro
  • Sour cream
  • Salsa
  • Guacamole
  1. Heat oven to 400°F.
  2. On a baking sheet pan or oven-safe platter, arrange chips in a single layer. 
  3. Sprinkle chips with cheese and top with black beans and corn.
  4. Arrange chicken strips evenly and sprinkle with chopped red onion and jalapeno slices.
  5. Bake for 5–6 minutes until cheese is melted. 
  6. Remove from oven and top with diced tomatoes and cilantro.
  7. Serve with sour cream, salsa, and guacamole.

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Serves: Makes 36 skewers

Shareable Skewers

  • 6 slices Oven Roasted Chicken Breast, cut in half lengthwise
  • 6 slices Uncured Honey Ham, cut in half lengthwise
  • 6 slices Angus Seasoned Roast Beef, cut in half lengthwise
  • 12 mini-size fresh mozzarella cheese balls
  • 24 cherry tomatoes
  • 24 basil leaves
  • 12 green grapes
  • 8–12 small strawberries
  • 8-ounce wheel of brie cheese, cut into 12 small wedges
  • 8-ounce package of Swiss cheese, cut into 12 bite-sized cubes
  • 24 green olives
  • 36 cocktail picks
  • ½ cup of each: balsamic glaze, fig or apricot jam (warmed), Thousand Island dressing
  1. Thread chicken breast slices, mozzarella cheese balls, cherry tomatoes and basil leaves onto 12 cocktail picks.
  2. Thread honey ham slices, grapes, strawberries and brie wedges onto 12 cocktail picks.
  3. Thread roast beef slices, Swiss cheese cubes and green olives onto remaining 12 cocktail picks.
  4. Cover and refrigerate up to 4 hours, until serving time.
  5. Serve chicken breast skewers with balsamic glaze for drizzling. Serve ham skewers with warmed jam for dipping. Serve beef skewers with Thousand Island dressing for dipping.

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Serves: Makes 20 Crostinis

Beef & Arugula Crostini

  • 8 ounces Angus Seasoned Roast Beef, cut in half lengthwise
  • 1 French baguette, sliced about ½-inch thick into 16 slices
  • Olive oil
  • 1 cup baby arugula
  • 16 thin slices of cucumber
  • 2 8–ounce logs of sliced, fresh mozzarella cheese
  • 8 cherry tomatoes, halved
  • cup store-bought Italian Dressing
  1. Heat broiler to high. 
  2. Brush one side of each bread slice with olive oil. Place bread, oil side up, on baking pan. 
  3. Broil 6 inches from heat for 1-3 minutes, until golden brown. 
  4. Top each toasted slice with arugula leaves, one cucumber slice, one mozzarella slice, one slice folded roast beef, and a cherry tomato half.
  5. Skewer together with a pick.
  6. Place on platter and drizzle with Italian dressing just before serving.

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Serves: Makes 24 Skewers

Beef Salad Skewers

  • 24 slices Angus Seasoned Roast Beef, cut in half lengthwise
  • 1 head of Iceberg lettuce, cut into 24 (1½-inch) wedges
  • 24 slices cucumber
  • 24 grape or cherry tomatoes
  • ¾ pound block Swiss cheese, cut into 1-inch cubes
  • ¾ pound block of cheddar cheese, cut into 1-inch cubes
  • ⅓ cup Ranch dressing
  1. Thread lettuce wedges, 2 slices of roast beef, cucumber, tomatoes, and cheese cubes onto 8-inch skewers.
  2. Arrange skewers on a platter or board.
  3. Drizzle with dressing.

Notes

  • Skewers can be made ahead. Cover and refrigerate for up to 8 hours. Drizzle with dressing just before serving.
  • Ingredients can also be tossed as a salad instead of placed on skewers.

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Serves: Makes 24 Beefy Taters

Beefy Taters

  • 8 slices of Angus Seasoned Roast Beef
  • 24 tater tots, frozen
  • Barbecue sauce
  • Plain or queso cheese sauce, warmed
  • Ranch dressing
  1. Soak 24 wooden toothpicks in water for 10-15 minutes. Drain and pat dry.
  2. While toothpicks are soaking, bake tater tots according to package directions. Remove from oven and allow to cool slightly. 
  3. Set oven to broil.
  4. Cut each slice of roast beef lengthwise into 3 strips. Wrap one strip of roast beef around each tater tot and secure with toothpick.
  5. Place on baking pan and place under broiler for 3-5 minutes, turning tater tots halfway through cooking time. 
  6. Serve with barbecue sauce, cheese sauce, and ranch dressing for dipping.

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Serves: 3–4, makes about 14 Lollipops

Chicken Taco Lollipops

  • 8 slices Oven Roasted Chicken Breast
  • 2, 10-inch flour tortillas (for color use sun dried tomato or spinach tortillas)
  • 4 ounces Southwest cream cheese
  • 1 ounce shredded lettuce
  • 1 small tomato, chopped
  • 12–14 paper lollipop sticks (often found at craft stores)

Southwest Cream Cheese

  • 4 ounces cream cheese, softened
  • 1 teaspoon taco seasoning
  • Combine in a small bowl mix until smooth
  1. Spread tortillas evenly with Southwest cream cheese, sprinkle with shredded lettuce and chopped tomato leaving a 1-inch space open to secure roll up.  
  2. Top each tortilla with 4 slices of oven roasted chicken slices. 
  3. Roll tortilla up tightly around filling towards the open end with just cream cheese. 
  4. Place seam side down and cut using a serrated knife into 1-inch thick pieces discarding the ends. 
  5. Place a paper stick to secure the seam and serve as healthy lunch lollipops.

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Serves: 12

Greek Deli Platter

  • 16 ounces Oven Roasted Chicken Breast
  • 16 ounces Virginia Brand Smoked Uncured Ham
  • 1 8 ounce block Tomato and Basil Feta Cheese
  • 1 small wedge Kaseri, Graviera, Kefalotyri or other Greek cheese
  • ½ cup Tzatziki dip
  • ½ cup hummus
  • ¼ cup roasted cashews
  • ¼ cup pistachios
  • ¼ cup Greek olive medley
  • 4-6 small pita or Naan bread, cut in half
  • Pita triangle crackers or other crackers
  • 1 cup dried apricots
  • 1 cup Medjool dates
  • 1 medium English cucumber, sliced
  • 1 bunch green grapes
  1. On an 18 to 24-inch charcuterie board, fold and arrange chicken and ham slices on opposite sides. 
  2. Place cheese chunks on board. Spoon Tzatziki, hummus, cashews, pistachios and olives into small bowls and arrange bowls on board.
  3. Layer pita bread halves and arrange crackers to fill in empty spaces on board.
  4. Arrange apricots and dates to fill in empty spaces around bowls. Layer cucumber slices and place grapes on board to fill in remaining space. Serve immediately. Approximately 12 servings.

Tip: To make ahead, arrange everything on the board except crackers and bread. Cover and refrigerate up to 4 hours. Remove from refrigerator, uncover and add bread and crackers. Let stand at room temperature 15 minutes before serving.

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Serves: 12 sliders

Ham & Cheese Sliders

  • 1 16 ounce package Uncured Honey Ham 
  • ¼ cup butter
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon brown sugar
  • 1 ½ teaspoons Dijon mustard
  • 2 teaspoons poppy seeds
  • 1 12 ounce package mini sweet butter buns
  • 6 slices Monterey Jack cheese
  • Raspberry jam for serving if desired
  1. Heat oven to 350°F.
  2. In a small saucepan, over medium heat, melt butter with Worcestershire sauce, brown sugar and mustard until thoroughly melted and combined; Stir in poppy seeds. Set aside.
  3. Slice the entire package of rolls in half horizontally, keeping all of the bottom and top halves intact.
  4. Place bottom half of rolls into a lightly greased 9″ x 13″ baking dish. Layer sliced ham on bottom buns. Arrange cheese slices evenly over ham.
  5. Place roll tops on top of cheese. Brush melted butter mixture evenly over all. Cover pan with foil and let sit for 10 minutes.
  6. Bake at 350°F. covered, for 10 minutes; remove foil and bake 5-10 minutes longer, until lightly browned and cheese is melted. 
  7. Serve warm with warmed raspberry jam for dipping, if desired.

Tip: Sandwiches can be made the day before, covered and refrigerated until ready to bake. Add an additional 5 minutes of baking time while covered.

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Serves: 4-6

Cheesy Chicken & Ham Croissants

  1. Preheat oven to 375°F.
  2. On a parchment lined sheet pan unroll crescent dough and separate it into 8 triangles.
  3. Layer 2 half slices of chicken and 2 half slices of ham over the dough.
  4. Lay one half of the slice of cheese towards the bottom wider edge of the dough and roll the dough towards the point.
  5. Bake at 375°F for 12-15 minutes till lightly golden. Serve warm with dipping sauce, berries, and pea pods for a complete meal. 

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Serves: 2-3

Charcuterie Dinner Plates

  1. Fold Smoked Honey Turkey Breast and Angus Seasoned Roast Beef, placing both meats on the opposite sides of a display board.
  2. Arrange remaining ingredients around meat.
  3. Serve with assorted crackers.

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Serves: 1

Roll-Up Bento Box

  • 2 ounces Oven Roasted Chicken Breast
  • 1 slice yellow cheddar cut in half
  • ½ roasted red pepper
  • ¼ cup arugula
  • ½ cup baby carrots
  • 1 small kiwi sliced
  • 6 fresh raspberries
  1. To make roll up:
    1. On a flat surface lay out meat, overlapping pieces to make a sturdy base.
    2. Top meat with 2 half slices of cheese, roasted pepper and arugula in the center.
    3. Roll from one end over another creating a roll, cut in half to serve.
  2. Fill remaining compartments with baby carrots, sliced kiwi and raspberries.

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Serves: 1

Turkey & Hummus Protein Bento Box

  • 2 ounces Oven Roasted Turkey Breast
  • ¼ cup hummus
  • Fresh parsley, herbs or dried chili flakes if desired
  • 1 pita bread cut into wedges
  • ½ cup strawberries
  • ½ cup broccoli florets
  • ¼ cup cubed cheddar cheese
  1. Fill compartments of bento box as desired with folded turkey and hummus garnished with fresh herbs or spices, if desired.
  2. Add sliced pita wedges.
  3. Fill remaining compartments with strawberries, broccoli and cubed cheese.

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Serves: 1

Buffalo Chicken Roll-Ups

  • 2 ounces Oven Roasted Chicken Breast
  • ¼ cup buffalo hot sauce
  • ½ cup cream cheese, softened
  • ¼ cup blue cheese crumbles
  • ½ cup sliced celery
  • Chopped chives
  1. In a small mixing bowl, combine the hot sauce and cream cheese.
  2. Mix together to create a smooth spread.
  3. On a flat surface, lay out Oven Roasted Chicken Breast slices, overlapping 2-3 pieces of meat to make a sturdy base.
  4. Evenly spread meat with the Buffalo cheese spread and top with crumbled blue cheese, sliced celery and a sprinkle of chives.
  5. Roll from one end to another creating a roll.
  6. Repeat with remaining ingredients.

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Serves: 1

Caprese Roll-Ups

  • 2 ounces Oven Roasted Turkey Breast
  • ¼ cup quartered cherry tomatoes
  • 4 slices mozzarella cheese cut in half
  • Fresh basil as needed
  • ¼ cup creamy balsamic dressing
  1. On a flat surface, lay out sliced Oven Roasted Turkey Breast, overlapping 2-3 pieces to make a sturdy base.
  2. Top with 2 half slices of cheese, tomatoes and fresh basil in the center.
  3. Drizzle lightly with balsamic dressing.
  4. Roll from one end to another, creating a roll.
  5. Repeat with remaining ingredients.
  6. Serve balsamic dressing on the side if desired.

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Serves: 1

Italian Roll-Ups

  1. On a flat surface, lay out Virginia Brand Smoked Uncured Ham, overlapping 2-3 pieces to make a sturdy base.
  2. Spread evenly with ricotta cheese.
  3. Sprinkle with sliced banana peppers, sliced red peppers and fresh basil in the center.
  4. Roll from one end to another, creating a roll.
  5. Repeat with remaining ingredients.

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Serves: 4

Turkey Avocado Bacon Quesadilla

  • 1 pound thinly sliced Oven Roasted Turkey Breast
  • Butter, as needed
  • 4 12-inch flour tortillas
  • 2 cups shredded cheese (cheddar, chihuahua)
  • 8 slices of bacon cooked, cut into ½-inch pieces
  • 2 avocados, pit removed, cut into ¼-inch slices
  • 1 cup Ranch dressing
  1. On a clean cutting board, pre-assemble the quesadillas as follows:
    1. Place the tortilla then spread ½ cup of shredded cheese over half the tortilla.
    2. Top cheese with 4 ounces of Oven Roasted Turkey Breast, then ¼ cup bacon and half of an avocado.
    3. Fold over the tortilla.
  2. Using a griddle cooktop (set to 350°F) or a large sauté pan, place a small amount of butter into the pan over medium heat.
  3. Once the butter is melted, place the quesadilla in the pan and cook for 4 minutes until the tortilla is golden brown in color. Flip over and cook for an additional 4 minutes until the tortilla is golden brown and crispy and the cheese is melted.
  4. Cut into 6 equal pieces and serve with a side of Ranch dressing for dipping.

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Serves: 4

Philly Cheesesteak Quesadilla

  • 1 pound thinly sliced Angus Seasoned Roast Beef
  • Butter, as needed
  • 4 – 12-inch flour tortillas
  • 2 cups shredded cheese (mozzarella, cheddar, chihuahua)
  • 8 American cheese slices
  • 1 cup sauteed onions, chopped
  1. On a clean cutting board, pre-assemble the quesadillas as follows:
    1. Place the tortilla then spread ½ cup of shredded cheese over half the tortilla.
    2. Top cheese with 4 ounces of roast beef, then ¼ cup each of onions and peppers, then top with 2 slices of American Cheese.
    3. Fold over the tortilla.
  2. Using a griddle cooktop (set to 350°F) or a large sauté pan place a small amount of butter into the pan over medium heat.
  3. Once the butter is melted, place the quesadilla in the pan and cook for 4 minutes until the tortilla is golden brown in color. Flip over and cook for an additional 4 minutes until the tortilla is golden brown and crispy and the cheese is melted.
  4. Cut into 6 equal pieces and serve immediately.

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