For this recipe you will need:
Start by draining all of the juice from the pickles. Pour the pickles into a bowl and use a paper towel to gently remove any access juice from the pickles. The more dry the pickles are the better the cream cheese will stick to them.
Take a small amount of cream cheese on a butterknife and spread it across one side of a piece of the dried beef. Spread enough cream cheese to evenly coat the entire side of the piece of beef.
Add a baby dill pickle to the center of the cream cheese on the dried beef and gently roll up both sides of the dried beef using the cream cheese like a ‘glue’, overlapping the beef if possible.
Repeat process until you run out of pickles. Serve whole or if you want to make smaller cut in half with a serrated knife.