The salami and cream cheese roll up is a great and ideal recipe that uses cream cheese, salami, baby capers, parsley, and crackers to create a sweet and mouth watering dish.
Salami cream cheese roll ups are a great budget-friendly option for feeding a crowd. Easy to make, can be made ahead of time, can be transported, and doesn’t need any time-consuming assembly. This Salami Cream Cheese Roll Up is a delicious appetizer that is both unique and easy to prepare.
I thought I was totally screwing up the first time I made this dish, but it ended up being delicious. Since there is no need to spend any time in the kitchen, my spouse really enjoys this dish. Both my husband and I work late so we’re usually both exhausted by the time we make it into the kitchen to start dinner. In less than ten minutes, he is back with a fully cooked and served dinner.
I really enjoy our nightly meal ritual. Since I became a stay-at-home mom after having my first child, we regularly enjoy this dish for dinner. It requires no actual cooking, so all you have to do is let it cool in the fridge before serving. This dish is suitable for any occasion and any setting. The dish is kid-friendly, so it’s perfect for a birthday party spread.
Ingredients:
Cream cheese, 250 grams (8 ounces)
Thinly cut big salami (180 grams or 6 ounces).
1/4 cup drained baby capers
Parsley or basil, cut finely (2 tablespoons)
Serve with crackers
Instructions:
Step 1:
Spread the cream cheese out on a sheet of plastic wrap and refrigerate until chilled. Repeat with a second layer of plastic wrap.
Step 2:
Roll it out with a rolling pin and then remove the plastic wrap to reveal a rectangle. Then lay a layer of salami on top, overlapping it slightly.
Step 3:
Wrap the salami in fresh plastic wrap, pressing down to flatten it, then flipping it over so the cream cheese side is facing up.
Step 4:
To season the cream cheese with capers and parsley, remove the plastic wrap. Then, starting at one of the longer sides, roll it up as tightly as you can while removing the cling film to prevent air bubbles.
Step 5:
After rolling, cover with another layer of cling wrap, twist the ends, and place in the fridge for at least four hours before unwrapping.
Step 6:
Reduce to rounds. Use crackers as a side.
Tips and variations
When I was in Australia, I used the large round salami that is commonly sold in grocery stores and delis there. It’s easier to handle than little salami discs. Hot salami was what I used.
You can do this with your bare hands and an unopened can. Use partially melted cream cheese in place of a rolling pin if necessary.