Created by LindasBusyKitchen on January 5, 2015
Step 1: 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.
Step 2: 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.
Step 3: Replace the plastic wrap, and carefully flip the salami and cheese, so that the cream cheese is again on top.
Step 4: Remove the wrap, and place the sliced green peppers over the cheese.
Step 5: 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.
Step 6: Roll the meat log, and press the outer layers tight, to hold it all together.
Step 7: 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.)
Step 8: Cut the meat slices thin.
Step 9: When ready to serve, place a piece of the rollup on crackers of your choice.
Step 10: Large crackers may need a thicker sliced rollup, while smaller crackers will need one cut thinner.