Cucumber Rolls with Veggie(Tales) Cream Cheese

Cucumber Rolls2 Low-res

Cucumber Rolls with Veggie(Tales) Cream Cheese

Have you ever watched VeggieTales? It’s a parade of singing vegetables with super-catchy tunes that immediately get stuck in your head.

With more VeggieTales episodes slated for November, including the new “VeggieTales in the House” produced by Netflix, this is just one of a slew of original kids programing on the horizon for Netflix. And to celebrate this occasion, I’ve made a snack worthy of Larry the Cucumber’s love—cucumber roll-ups stuffed with veggie cream cheese.

Anything can go into cucumber rolls—tuna fish, pimento cheese, or chicken salad. But for this recipe, I’m using a homemade Veggie(Tales) Cream Cheese—let kids pick what goes in the cream cheese based on VeggieTales’ characters. For example, I did sun-dried tomatoes for Bob the Tomato, a celery stalk for Frankencelery, and baby carrots for Laura Carrot. As long as you have around 1 cup of chopped vegetables to the 8 ounces of cream cheese, you’re good.

The cucumbers are thinly sliced via a mandolin or a vegetable peeler before being slathered with the cream cheese and rolled into a cute snack, just perfect for pairing with a VeggieTales episode.

Cucumber Rolls with Veggie(Tales) Cream Cheese

Cucumber Rolls1 Low-res

Cucumber Rolls with Veggie(Tales) Cream Cheese

¼ cup roughly chopped roasted red peppers

¼ cup oil-packed sun-dried tomatoes

6 baby carrots or 1 small carrot

1 stalk celery

Pinch salt and pepper

1 (8-ounce) package regular cream cheese or reduced-fat cream cheese, at room temperature

A few cucumbers, either English cucumbers or medium garden cucumbers

In the bowl of a food processor, add all the vegetables plus salt and pepper. Pulse until the vegetables are finely chopped, about 30 seconds to 1 minute. Add the cream cheese into the food processor, and continue to blend until cream cheese is incorporated with the vegetables, scraping down the sides of the bowl if needed.

Now for the cucumbers: There are two ways to achieve cucumber slices. You can use a mandolin to make the thin, lengthwise cucumber strands. Or, you can do as I did and use a vegetable peeler to also make lengthwise strands. With either one, you want to stop once you reach the seeds of a cucumber, switching to use the other side of it. (Save any remaining cucumber parts to toss into a future salad.)

Then, place 1 or 2 cucumber strips on a cutting board (2 cucumber strips on top of each other allow for a sturdier vessel). Spread a thin layer of the veggie cream cheese down the cucumber strip. Starting on the smaller end of the cucumber, roll it up. Continue with remaining cucumber strips, making as many rolls as needed. Note: There will be leftover veggie cream cheese—all the better to slather on things like bagels, crackers, cherry tomatoes, and more.