QUICK & EASY SALAMI CREAM CHEESE ROLL-UPS
Don’t you just love when super easy and super tasty come together? Well, that’s certainly the case with these quick and easy Salami Cream Cheese Roll-Ups!
A platter of these fun and tasty bites comes together with just 3 simple ingredients and all of about 10 minutes of effort. When it comes to snacking or party fare, it just doesn’t get much better than that.
A platter of these fun and tasty bites comes together with just 3 simple ingredients and all of about 10 minutes of effort.
I’ve always loved the combination of salami and cream cheese. It’s one of those things I used to grab out of the refrigerator as a quick snack when I was growing up. Just grab a slice of hard salami, slather it with a smear of cream cheese, fold or roll it up, and you’re good to go with a quick and delicious snack.
Well, these roll-ups take that combination I loved as a kid and amp up the flavor a bit with the addition of sliced green onions. Then, they elevate the look with a beautifully rolled spiral showing in every bite.
Serve the salami roll-up slices alone as bites, or as a topping on crackers. Either way, they’re one super-easy, super tasty little savory treat.
Salami Cream Cheese Roll-Up On a Cracker Image
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Salami Cream Cheese Roll-Up
Ingredients
1 pound cream cheese, room temperature
1/2 -3/4 pounds salami sliced thin (thinner is better as it rolls easier)
1/2 green pepper, thinly sliced
How to make it:
-Lay out a large piece of plastic wrap on the work surface.
-Place the cream cheese on top of the plastic wrap and cover with another piece of wrap the same size.
-With a rolling pin roll the cream cheese out into an even layer, approximately 1/4-inch thick.
-Watch the edges of the cream cheese as it rolls out because the top wrap can work its way under the cheese.
-To avoid this, occasionally pull the wrap off and replace it to continue rolling the cheese into a rectangle.
-Remove the top layer of plastic wrap and add the salami, overlapping the slices until all the cream cheese is covered, lightly press the salami into the cream cheese to make it stick.
-Replace the plastic wrap and carefully flip the salami and cheese so that the cream cheese is again on top.
-Remove the wrap and place the sliced green peppers over the cheese.
-Roll the salami over the cream cheese being careful not to leave any air space (this make it harder to cut later) and use the plastic wrap to pull it tight as you work.
-Roll the meat log and press the outer layers tight to hold it all together.
-Wrap the log in plastic wrap and refrigerate 4-6 hours or overnight (it can be cut without chilling, but the longer it chills the easier it is to cut.)
-Cut the meat slices thin, taste one on a cracker, as large crackers may need a thicker slice, while smaller crackers will need one cut thinner. Enjoy with your favorite beverage.