Beef & Watercress Maki Rolls

Beef & Watercress Maki Rolls

Ingredients

• 10 medium-thick slices deli roast beef (just under 1 pound)
• 1 5-ounce container herb & garlic creamy cheese spread, such as Boursin
• 3 cups watercress, trimmed
• ¾ cup julienned cucumber
• ½ medium red bell pepper, julienned
• ½ medium yellow bell pepper, julienned
• Cracked black pepper to taste

Directions

1. Place a slice of roast beef on a piece of parchment paper. Spread 1 tablespoon cheese over it in a thin layer all the way to the edges. Lay about ¼ cup watercress in a strip close to one long edge. Top the watercress with a few pieces of cucumber and bell pepper. Starting with the edge closest to the vegetables, roll the beef up sushi-style, using the parchment to help you roll it closed. Repeat with the remaining beef, cheese and vegetables. 
2. Cut each roll crosswise into 6 equal pieces. Stand the rolls upright on a serving platter. Season with pepper.