The three ingredients needed are raw, no actual cooking involved, but you will need a good sharp knife to cut the rolls. When entertaining I make up the roll 1-3 days ahead and on the day of the party I slice them thin and stack them in rows between wax paper, returning them to the refrigerator. To serve, I line a platter with crackers and then simply lay a sliced roll on each, they can be stacked pretty high with this method and it makes an impressive display. This keeps the crackers fresh and crisp but also makes assembly super quick and easy. Each roll will make between 55-70 crackers.
Salami and Cream Cheese Roll-ups
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.
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
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.
Genius!
ReplyDeleteWow! Thanks. Do let me know how you liked them, I'd love to hear.
DeleteI use ranch dressing mix in the cream cheese
DeleteI like to use ham, and instead of bell pepper, I use pickled pepperoncini peppers. SO yummy!
DeleteHow yummy is this that....wow thank you.
Deletespread layer of Alouette on top of cream cheese.
DeleteThank you so much for the inspiration. We have a long weekend now and I was needing something different to serve. They look great and are super delicious. I filled mine with mild supress, cream cheese and sliced balsamic marinated onions. Heaven !
DeleteYummy!
DeleteHas anyone tried grating the peppers?
DeleteYou can do about anything in the middle,but if you grate the peppers, they will breakdown quicker and may get slimey (just my experience from slicing them so thin, they don't last as long as if cut a bit thicker.) I for one like the slight crunch and touch of acid that the sliced pepper adds, but if you wanted a more even color to the layers, I think grating would work. I would probably try to blot up the extra moisture they release though, as that might cause them to fall apart when cutting.
DeleteOMG, this is nothing new! I have been doing this for 50 yrs. Sometime I add a little spicy mustard to the cream cheese. I also use Genoa salami(it is a softer texture) intead of regular hard salami. You can do this same thing with thinly sliced baked ham. Try it, you"ll like it!!!
DeleteI'd also recommend using Press'n Seal with the sticky side down on the work surface. Made it so easy to roll out and it didn't move all over the counter!
DeleteI have 26 years Restaurant & catering cooking... I can not recommend grating the peppers... instead use a chopper (the kind you hit on the plunger on the top & the food is contained underneath) or a mandolin.
DeleteReally easy to make, and the green pepper gives it a great taste and a nice crunch! They were eaten right up at my work party! Yum! Will make every year!
ReplyDeleteI have used dill pickle instead of green pepper and they are delicious as well.
ReplyDeleteI was going to suggest dill pickles. I've done that, on a smaller scale, and it was very yummy!
DeleteSun dried tomatoes would also be delicious
Deletei use pickles instead of peppers.....amazing!
ReplyDeleteSpanish olives also are amazing, I like both, jalapeno gets too hot, olive cools you off!
ReplyDeleteI just did this today. With cream cheese green onions and sandwhich ham... umm good
ReplyDeletei use to pickel on it real very good wow wow. i love it but i never thought that green pepper .. wow that great nice one.. i use to pickel on that .. i try on green pepper .. thanks
ReplyDeleteI would add shredded cheese like cheddar or Colby with any combo you add. I do cheese, pickles or green onions with ham roll ups. Another filler and adds great flavor.
ReplyDeletegreen chile's not as hot as Jalapeno, but give it great flavor,, I have used preshedo ham as well works great,,
ReplyDeleteIf you can find pickled garlic, slice it thin and use it instead of green peppers or with them.
ReplyDeleteyou can use sandwich pepperoni and diced jalapeno peppers. Yummy!
ReplyDeleteyou can also lay pepper jack all over it and roll it up and cut it and gives it that nice taste
ReplyDeleteMy Mom makes these but does not use the green pepper. She takes one
ReplyDeletegreen onion for each places it in the middle and rolls it up...it is so....good!
Oh my! This is such a great idea!
DeleteI used to make these years ago, but used green onion and chopped it very fine. I mixed the onion with the cream cheese and spread it onto the salami, then rolled it up and sliced it. Much easier than "rolling out the cream cheese" as they do here, and it goes much faster.
ReplyDeleteLike this idea! Thank you!
DeleteThis method really is much easier, faster, and more impressive than just spreading cream cheese on salami. You can quickly slice nearly 90 slices for crackers and have them ready to entertain in seconds. The prep time before the party is worth it, when you simply lay a slice on crackers just before guests arrive. That really was the point here. I suspect you missed that.
DeleteDefinitely going to make this, I know my step son would eat this as well. It would be awesome as a cheese ball combo too. Thanks so much!
ReplyDeleteKat
Made this last night. Very tasty, however I used the entire green pepper. Next time, I will add an additional red pepper, and cut the peppers up into smaller pieces. I think it would be easier to roll up tighter. The peppers gives a nice flavor & crunch. But a very nice snack to take to a party.
ReplyDeleteRed and green would make it very festive indeed! I make these with different ingredients in them every time, they always turn out tasty. Hard to go wrong with salami and cream cheese.
DeleteI love these and make them all the time.I roll my salami with cream cheese and chives.
DeleteI use hot pepper jelly instead of green pepper they are delicious
DeleteI used sliced pepperoncinis and served them on garlic and herb bagel crisps. Yummy!
ReplyDeleteI made this. It was good. Thanks for sharing the idea.
ReplyDeleteFirstr one with my wifes helpThe best/ second on my own ....close.. but good enough that it was gone in 10 minutes at camp I use Venison Salami thin sliced pepperocini/ My wife of 54 years expertise advised this......Pat
ReplyDeletePICKLES- you gotta add pickles!
ReplyDeletewhen my step son was about 12, he came up with the idea of laying a slice of pepperoni on a cracker, spreading a little cream cheese, and topping with a drop of Cholula hot sauce. we ate a ton of these, and he was very proud of his recipe. i was going to follow your recipe exactly for game day tomorrow, but suddenly remembered my step son's snacks. i'm going to use your method with his ingredients plus the bell pepper. so excited to try!
ReplyDeleteYum ~ Cholula!
DeleteThis comment has been removed by a blog administrator.
ReplyDeleteRoast Beef, Cream Cheese and thinly sliced little green onions and garlic!
ReplyDeleteI am going to try these for snacks Christmas Eve. Since the ingredients are rolled remember to slice them like sushi. Start in the middle of the roll and slice. Keep slicing each section from the middle and it makes it much easier to slice.
ReplyDeleteI've made these dozens of times and cut them off the end. I don't think cutting them from the middle would work as well because the cream cheese can cause them to stick together. I wouldn't recommend it.
DeleteI did have trouble cutting the DiLusso salami that was cut too thick at the deli. I left the plastic wrap on and sliced through it, removing it after they were cut. It worked great.
DeleteI made this for the Super Bowl party and it was AWESOME!! I used green onion instead of green pepper and everyone loved it.
ReplyDeleteLo voy a hacer a mi hija le encantan estos ingredientes, estupenda receta. gracias. isabel
ReplyDeleteDelicious yummy...your recipes....
ReplyDeleteChowringhee Kamla Nagar
This looks awesome! though I might substitute scallions or even basil for the green pepper. (don't like peppers lol)
ReplyDeleteI'm not a green pepper fan either actually, but I find the green pepper gives a really nice fresh crunch to the salami rollup. I think it would be very good with scallions though. You can add and substitute about anything. I've heard some used dried beef. I think I'll be trying that with green pepper next time.
DeleteI make something similar. I use chopped black forest ham, shredded sharp cheddar, and chopped green onions mixed into cream cheese and spread the mixture over flour tortillas, roll them up and refrigerate them. Before the party I slice them up and serve them. No crackers needed.
ReplyDeleteThese were great! I diced a red and green pepper and mixed it in with the cream cheese then spread out. Will definitely make again.
ReplyDeleteI've made this recipe a couple times now. Fresh chopped chives with sliced Spanish olives and peperoncinis. I good quality thin sliced Genoa salami with a pepper herb coating makes it excellent! Such a versatile appetizer!
ReplyDeleteI love all the combinations everyone comes up with!
DeleteThis comment has been removed by the author.
ReplyDeleteOven Roasted Turkey with chopped cranberries mixed into the cream cheese and thin sliced apples......super yummy
ReplyDeleteThis comment has been removed by a blog administrator.
ReplyDeleteOh men!!!, D E L I C I O U S !!!!!!
ReplyDeleteAnd without crackers it's a low carb treat -- bonus point!!!
ReplyDeleteI made these for a party and they were delicious definitely is a go to appetizer.
ReplyDeleteWow Looking good and tasty....
ReplyDeletei am so hungry
This comment has been removed by a blog administrator.
ReplyDeleteYou are genius!!!!!
ReplyDeleteLove this recipe, I use peperoncini slices instead of bells... super yummy!
ReplyDeleteLove this recipe, I use peperoncini slices instead of bells... super yummy!
ReplyDeleteI make something like this,I mix cream cheese a little powdered sugar mix it together add some crushed pineapple and put on the salami and close it like a taco.I will try this method.
ReplyDeleteThat is a great idea. I would make sure the pineapple is as dry as it can possibly be, and I think I would add jalapenos in there too, for some heat to balance the sweet. Yummy!
DeleteThat is a great idea. I would make sure the pineapple is as dry as it can possibly be, and I think I would add jalapenos in there too, for some heat to balance the sweet. Yummy!
DeleteAnd, add the pineapple after the cheese is rolled out, I think the chunks might make the rolling out process impossible otherwise.
DeleteThis comment has been removed by a blog administrator.
ReplyDeleteYou can also do this but wrap it all around dill pickles. It is very good. Have been eating it this way for 20 plus years.
ReplyDeleteWhat keeps it from sticking to plastic wrap, wouldn't waxed be better?
ReplyDeleteThe cream cheese is fatty enough that it does not stick to the plastic wrap, even when spread very thin. I would not attempt with wax paper, I think that might be a disaster.
DeleteThis recipe is all about presentation. It is NOT the same as slapping cream cheese on a cracker and topping with salami. With this method you get a nice and tidy roll that fits your cracker. My goal with the recipe was to be able to cater a big party and make an appetizer that would be easy to to do ahead. I appreciate all your kind comments, and I love your helpful ideas for substitutions, but this recipe is not about wrapping salami around a dill pickle. This is a different approach all together.
ReplyDeleteI made this per your instructions for a party years ago, and it was a huge hit! I'm planning to make it again for Christmas as a part of our mid-day snacks. It's such a pretty presentation, and I love that it's already prepared so I can just enjoy the festivities. Just wanted to say thanks for the clever and delicious recipe!
DeleteI'd recommend using Press'n Seal sticky side down on your work surface as it helps it from sliding all around while rolling the cheese!
ReplyDeleteNutritional information?
ReplyDeleteI used deli pepperoni, cream cheese and thinly sliced fresh jalapenos. Omgosh!
ReplyDeleteHow long can it be out for on the cracker before it tarts to get messy/soggy?
ReplyDeleteThanks!
Sorry for the late reply, but I would say at least an hour or longer. These never get 'messy'. I'm particular about crackers being crisp/fresh, so I might be more finicky that most guests. Storing the roll-ups on the crackers in the fridge over a few hours might not even be noticeable to most people. I think any moisture breaks down the cracker a bit though, so I avoid it if possible. They tend to fly off the tray though as soon as guests arrive, no matter the condition of the cracker.
DeleteSince I am allergic to bell peppers, I use green onions! Fabulous!
ReplyDeleteThis is awesome, We had this at Christmas. and used red, green and yellow peppers, but instead of strips we cut into pieces. I am going to make this this week and use for my lunches.
ReplyDeleteThis salami cheese roll is making me carving so much that I can smell it. also, the pictures looks very beautiful and delicious. Fantastic work, and thank for sharing it.
ReplyDeleteUsed prosciutto and red bell peppers as I prefer the slightly sweeter taste of the red over the green. Took them to a gathering at one of our local breweries and they flew off the platter. Thanks!
ReplyDeleteThis comment has been removed by a blog administrator.
ReplyDeleteCan't wait to make this.
ReplyDeleteQuestion - is it easier to cut with a chef's knife or a serrated knife?
I find that a chef's knife (thinner the better) works the best and if you need them even thinner, keep the roll intact (plastic wrap included) as you slice so that the roll holds together. Just be sure to remove any plastic before serving! I do find that the wrap holds together at the bottom and it is easy to remove. :)
DeleteI wonder how pesto would taste spread over the cream cheese?
ReplyDeleteThis is one of my 'go to' recipes for taking to any potluck type dinner. Other things that go great, are spinach leaves, feta cheese & a little Italian dressing. How about pimento cheese (of course with jalepenos). Can also use flour tortillias for the outer layer.
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Wow this recipie is amazing and no one would never miss to add pepper masala to the preparation
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Oh, looks good and need an appetizer. What a great idea to roll out the cr. cheese.Thank you
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