Salami And Cream Cheese Rollup Appetizers
January 05, 2015
Categories: Beef, Beef Sausage, Dairy, Cheese, Vegetables, Appetizers, Peppers, North American, 5 Ingredients Or Less, Cooking For A Crowd, Easy/Beginner Cooking, Make-Ahead, No-Cook, Quick Meals, Baby Shower, Christmas, Entertaining, Fall/Autumn, Game/Sports Day, Halloween, July 4th, Labor Day, New Years, Picnic, Potluck, Summer, Thanksgiving, Wedding, Winter, Refrigerator, Gluten-Free, Low Carbohydrate, No Eggs, Cream Cheese, Kid's Lunches, Spring more
"These rollups were a big hit during the holidays at my sisters this year. They were gone in no time! They are easy to make and taste so good you'll want to make them to snack on at home too! You can use anything you like added to the cream cheese. I used pepperoncini peppers instead of the green peppers the first time around. I am going to try them with green peppers, black olives and green onions mixed the next time. At some point I am going to use dry Ranch dip in the cream cheese and see how that works. If you like the taste of an Italian sub, you could add finely chopped dill pickles, onions, black olives and green peppers. You can also substitute ham or pepperoni for the salami. No matter how you make them, you will love them. Experiment and be sure to tell us what you used in your review. Enjoy! PLEASE NOTE: The preparation time DOES NOT include the chilling time. You can cut them right away after making, but they will be harder to slice. Make sure you use a good sharp knife to cut them. I used a serrated knife but next time I am going to try my electric knife."
- Serving Size: 1 (13.7 g)
- Calories 39.2
- Total Fat - 3.7 g
- Saturated Fat - 2 g
- Cholesterol - 12 mg
- Sodium - 73.5 mg
- Total Carbohydrate - 0.5 g
- Dietary Fiber - 0 g
- Sugars - 0.4 g
- Protein - 1 g
- Calcium - 8.5 mg
- Iron - 0.1 mg
- Vitamin C - 1.1 mg
- Thiamin - 0 mg
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 makes 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.
When ready to serve, place a piece of the rollup on crackers of your choice.
Large crackers may need a thicker sliced rollup, while smaller crackers will need one cut thinner.
Tips & Variations
- Sharp Knife