Prep time: 10 mins | Cook time: 0 mins | Total time: 10 mins | Servings: 25 pieces
If you are looking for amazing, inexpensive party food, then this Salami and Cream Cheese Roll Up is a great option. They are easy and quick to make. You can even make these in advance. These Salami and Cream Cheese Roll-Ups are a no-fuss to assemble. All you need are just the basic ingredients. If you like some heat, you can also use spicy salami in this recipe. These Salami and Cream Cheese Roll-Ups are delicious and will no doubt please the crowd!
Ingredients
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180 grams/6 ounces sliced large salami
250 grams/8 ounces of cream cheese
¼ c. baby capers, drained
Crackers, to serve
2 tablespoons finely chopped parsley or basil
How to make Salami and Cream Cheese Roll up
Step 1: On a large piece of cling wrap, place the cold cream cheese, then tent it with another piece of cling wrap. Into a triangle, roll it using a rolling pin, then peel the cling wrap off. Cover the cold cream cheese with salami, the pieces slightly overlapping.
Step 2: With a new piece of cling wrap, cover the salami, pressing it down. Turn the cream cheese over so the side is up.
Step 3: To expose the cream cheese, peel off the cling wrap. Sprinkle the cream cheese with capers and parsley. Beginning from the long edge, roll the cream cheese, removing the cling wrap as you roll. To avoid air bubbles, make sure to firmly roll.
Step 4: Using the same cling wrap, twist the ends once the salami and cream cheese are rolled. Then, place the roll-ups in the fridge for about 4 hours or more.
Step 5: To serve, unwrap the salami and cream cheese roll up and slice into rounds. Enjoy with crackers.
Tips:
I prefer using enormous round salami to little salami rounds. You can even use spicy salami if desired.
To wrap the roll-ups, use your hands and an unopened can. If not using a rolling pin, make this recipe with slightly melted cream cheese.
Nutritional Facts:
Serving: 16g, Calories: 45cal (2%)
Ingredients
- 180 grams/6 ounces sliced large salami
- 250 grams/8 ounces of cream cheese
- ¼ c. baby capers, drained
- Crackers, to serve
- 2 tablespoons finely chopped parsley or basil
Instructions
Step 1: On a large piece of cling wrap, place the cold cream cheese, then tent it with another piece of cling wrap. Into a triangle, roll it using a rolling pin, then peel the cling wrap off. Cover the cold cream cheese with salami, the pieces slightly overlapping.
Step 2: With a new piece of cling wrap, cover the salami, pressing it down. Turn the cream cheese over so the side is up.
Step 3: To expose the cream cheese, peel off the cling wrap. Sprinkle the cream cheese with capers and parsley. Beginning from the long edge, roll the cream cheese, removing the cling wrap as you roll. To avoid air bubbles, make sure to firmly roll.
Step 4: Using the same cling wrap, twist the ends once the salami and cream cheese are rolled. Then, place the roll-ups in the fridge for about 4 hours or more.
Step 5: To serve, unwrap the salami and cream cheese roll up and slice into rounds. Enjoy with crackers.
Notes
I prefer using enormous round salami to little salami rounds. You can even use spicy salami if desired. To wrap the roll-ups, use your hands and an unopened can. If not using a rolling pin, make this recipe with slightly melted cream cheese.
