Salami Cream Cheese Appetizer Roll - 3 Versions

6-12
Servings
15m
Prep Time
8-24h
Cook Time
8h 15m
Ready In


"Now this is a tried and true 'old classic' recipe. The traditional recipe called for just green pepper and cream cheese; however, when I started to make this ... I added both red and green bell peppers, and black olives. I also have two other versions which I equally enjoy. One has green olives and prosciutto; and the other, turkey, cucumber, and olives. However; you can always use the basic recipe; and, change it up, with whatever you like! Now, it may sound difficult; but, it isn't - trust me. Cook time does include time for the roll to rest in the refrigerator."

Original recipe yields 6-12 servings
OK
  • MY BASIC RECIPE
  • FOR FILLINGS
  • VERSION #2 - FILLINGS
  • VERSION #3 FILLING

Nutritional

  • Serving Size: 1 (210.3 g)
  • Calories 479.7
  • Total Fat - 39.6 g
  • Saturated Fat - 20.3 g
  • Cholesterol - 144 mg
  • Sodium - 1605.9 mg
  • Total Carbohydrate - 8.3 g
  • Dietary Fiber - 0.9 g
  • Sugars - 4.6 g
  • Protein - 23 g
  • Calcium - 90.3 mg
  • Iron - 4.5 mg
  • Vitamin C - 25.1 mg
  • Thiamin - 0.3 mg

Step 1

Cream Cheese ... Now this is the fun part. Lay the cold cream cheese down on a large sheet of plastic wrap; and, cover with another sheet. Using a rolling pin - roll it out. Try to roll it in a semi oval or rectangle shape; about 1/4" thick. You want it cold, otherwise it doesn't work. And, don't worry if the shape isn't perfect, it doesn't really matter.

Step 2

Filling and Salami ... Once the cream cheese is flat; remove the top piece of plastic wrap. Then, top with your fillings; whatever you want to use. And press the fillings into the cream cheese. The peppers and olive (my basic recipe) is still my favorite.

Step 3

Now, top with the salami slices; making sure to slightly overlap the slices, like shingles. Cover the entire piece with another piece of plastic wrap, and press down. Then, slip the entire piece on to a sheet pan; and then, flip it over. Yes ... it is easier than it sounds trust me. You want the salami side on the bottom, and the cheese side on the top. Sometimes I use a thin cutting board; or, just a friend to help me flip it - it really isn't difficult, believe me.

Step 4

Wrap and Roll ... Remove the top sheet of plastic wrap; and using the bottom piece - start to make your roll. The salami makes the perfect outside wrap; and, the cheese will hold it all together. Make sure to press as you go, to make a nice firm roll. Once you have it all rolled up; wrap it up tightly in the plastic wrap; and twist the ends. Then, refrigerate at least 8 hours or overnight.

Step 5

Finish, Serve, and ENJOY! ... Simply slice and serve with crackers! It may sound difficult; but, it isn't. It is delicious and always a crowd pleaser. NOTE: Make sure to get the salami fresh sliced from the deli ... also, very thin. Thicker slices are very difficult to roll; and, will not work.

Tips & Variations


No special items needed.

Related

Bergy

I made this for KC's Cookathon and it is delish. I used a tub cream cheese instead of the bar cheese so it was too soft. I made her favorite with peppers & olive. Lovely combination. I even tried to feeze the roll for 45 minutes before cutting still too soft but the flavour sure was there. Served on Rivita thin crisp wafers.

review by:
(8 May 2017)