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Salami and Cream Cheese Roll Up Recipe

Salami and Cream Cheese Roll Up Recipe

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

Directions
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.
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.
Source: allrecipes.Com