I always have these ready when I need a quick party appetizer and dont want to cook. Simply take slices of salami and lay them on top of each other. Add some herbed cream cheese to the top and roll it up. Place in the fridge for about an hour. When they have firmed up slice into small pieces and place on a plate. There is minimal clean up as well which is always a plus when you have guests coming over.
Having an appetizer that you can complete before hand is great. Especially when the rest of the meal is calling for your attention. These are full of salami which gives a nice salty taste. The cream cheese adds to each bite and keeps the chopped up herbs together. These can go on any snack tray for the holidays or next to sandwiches in the summertime. Plus they dont require the use of an oven. One less thing to worry about.
Why You Will Love This Recipe
There is a creamy center with a slight chewiness to them from the salami. And a hint of onion throughout. These are perfect sized to be eaten in 1 or 2 bites. So its easy to share with others as they chat. You also dont need to worry about them looking pretty when you create them. Just make sure they are rolled tight and give them some time in the fridge. This will allow them to slice easier.
All you need is a bowl and a spatula to start making these. Along with some plastic wrap. You can mix your ingredients in the bowl and do your rolling on the plastic wrap. Keeping the mess to a minimum. You can also make these to take to a party. Just keep them in a cold container and slice once you arrive. This will help prevent the small round from falling all over the place.
What You Need
You will need thinly sliced salami, cream cheese and green onions and parsley. Since there is so few ingredients I would choose a salami that you like to eat by itself.
Thinly Sliced Salami
Try to find large thin slices of salami that can bend. You are going to be placing them on top of one another to create a rectangle. If they are too small you may have to use more to cover the cream cheese. Using thicker salami can be tricky to roll tight. Some times they will come apart. You can also use thinly sliced deli turkey if you want a milder version. Or provolone that can be bent easily.
Cream Cheese
Using cream cheese that is in block form will give your fillings a nice creamy consistency. When in the fridge it will firm up a bit. You want your cream cheese soft enough that you can easily stir it. Otherwise you will have trouble spreading it and may end up moving the salami slices. Chive or onion cream cheese will also work for this recipe. Just use less green onions if needed.
Fresh Herbs
Green onions and parsley will give your roll ups some freshness. As well as nice green specks when you cut them. Make sure to chop them up fine. You dont want long pieces of onion poking out of the sides. Chives can be used in place of green onions as well. If you dont have fresh herbs on hand try 1 teaspoon of dried Italian seasoning and a dash of garlic powder. Taste and add more if needed.
How To
Have your fillings ready before you place your salami down. Once everything is ready you can make all three and place them in the fridge.
Create Your Fillings
Combine the cream cheese, green onions and parsley in a medium sized bowl. Use a firm spatula to mix everything together. Be sure to scrape the bottom and sides of the bowl to get all of your herbs mixed in.
Place Your Salami Down
Take a piece of plastic wrap and place it on your counter top. Take 6 slices of salami and place them in 2 rows of 3. Overlapping each other to make a rectangular shape. Be sure to check for any spaces in between and adjust your slices.
Roll Up Your Salami
Add 1/3 of your cream cheese mixture to your salami. Spread evenly leaving some space on the outside edges. Start rolling your salami up into a tight log shape. Using your plastic wrap to help you lift it up. Make sure to keep the wrap out of the salami. Wrap around your log and repeat with remaining ingredients.
Slice
Place your logs in the fridge for at least 1 hour. Once they are firm slice into small bite sized pieces. Be sure to clean your knife if needed. You can use the ends to sample your recipe. Before placing on a platter.
Tips
- Allow your cream cheese to soften before you begin this recipe. You should be able to spread it without using too much pressure. If it is still too firm wait a little longer. It will make the process easier.
- Make sure to roll them tight enough that they will hold. But not to tight that your cream cheese starts to come out. You can use the plastic wrap to help keep them snug. Again they dont have to be perfect looking when you chill them.
- If you need to hurry your roll ups can be placed in the freezer. Allow them to chill for about 15-20 minutes. Check to see if they are ready to be sliced. Depending on how soft your cream cheese is you may need to chill them longer. Just remember you are chilling them not freezing.
How To Store
- Store in the fridge wrapped tightly. Or in an airtight container if they have been sliced. Will last up to 3 days. Line your container with parchment paper if you are stacking them on top of each other.
- I would not recommend freezing these. The cream cheese will lose it’s smoothness.
- No need to reheat these. Enjoy cold or allow to sit out for a minute when serving.
Serve With
- On a cutting board with some spicy mustard to dip in.
- Top on cracker. I love using Ritz because they have a buttery taste. Just make sure to add them when your ready to serve.
- Toothpick through the middle of each piece.
- With veggies. Celery, carrots and pickles are always good with cream cheese and salami.
FAQ
Can I make these the night before?
Yes you can make these the night before. Just leave them in the fridge and wrapped. When you are ready to display slice and place on a platter. They will have more time to firm up and let the onion and parsley set in.
Why did my cream cheese come out of my roll ups?
You may have had too much filling on the edges of your roll up. Or you rolled them too tight. Be sure to spread evenly and leave a little room around the perimeter. Roll snug but if you notice cream cheese coming out ease up on your rolling.
Easy 3-Ingredient Salami Roll-Ups
Equipment
- Plastic wrap
- Bowl
- Knife
Ingredients
- 18 large slices of thin cut salami
- 8 oz cream cheese softened
- 1/4 cup green onions or chives chopped
- 2 tbsp parsley chopped
Instructions
- Mix your cream cheese, green onions/chives and parsley in a bowl.
- Take a piece of plastic wrap and place it on your counter. Take 6 slices of salami and create a rectangle that is 2 x 3. Make sure there are no spaces in between the slices.
- Add 1/3 of your cream cheese mixture and spread evenly on top of the salami. Leaving about 1/4 inch around the perimeter.
- Starting at one of the long edges roll your salami into a tight log shape. Use the plastic wrap to lift your log up. Be sure the wrap is not inside your roll up. Once rolled wrap and place in the fridge.
- Repeat steps 2-4 to create 3 log rolls.
- Chill for at least 1 hour or until they can be easily sliced.
- Unwrap and slice into small pieces. Place on a platter and enjoy.
Notes
Nutrition
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