Friday, January 11, 2013

Salami and Cream Cheese Roll-ups


My favorite late night indulgence is salami and cream cheese on crackers. Salty cured sausage, sweet creamy cheese, crisp buttery crackers, served with a refreshing chilled beverage...doesn't get much better than that! However there are a few problems translating this delicious little snack into the ideal appetizer for a crowd. The traditional method of applying cream cheese to the cracker and adding a piece of salami results in a soggy cracker if left in the refrigerator for any length of time. The sodden cracker was the most important hurdle to overcome, but then came the painstaking effort and endless trials I had to put myself and the family through to get the salami to cheese ratio just right. Somehow we endured and these addictive little roll-ups have solved all the problems inherent to serving these tasty tidbits to guests, as a bonus they came out rather beautiful in the process.  Feel free to add additional ingredients to/instead of the green pepper, such as jalapeno, shredded cheddar, thinly sliced swiss, or hot pepper cheese depending on your mood.

The three ingredients needed are raw, no actual cooking involved, but you will need a good sharp knife to cut the rolls. When entertaining I make up the roll 1-3 days ahead and on the day of the party I slice them thin and stack them in rows between wax paper, returning them to the refrigerator. To serve, I line a platter with crackers and then simply lay a sliced roll on each, they can be stacked pretty high with this method and it makes an impressive display. This keeps the crackers fresh and crisp but also makes assembly super quick and easy. Each roll will make between 55-70 crackers.

Salami and Cream Cheese Roll-ups




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


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.


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. Replace the plastic wrap and carefully flip the salami and cheese so that the cream cheese is again on top.  Remove the wrap and place the sliced green peppers over the cheese.


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.

81 comments:

  1. Replies
    1. Wow! Thanks. Do let me know how you liked them, I'd love to hear.

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    2. I use ranch dressing mix in the cream cheese

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    3. I like to use ham, and instead of bell pepper, I use pickled pepperoncini peppers. SO yummy!

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    4. How yummy is this that....wow thank you.

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    5. spread layer of Alouette on top of cream cheese.

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    6. Thank you so much for the inspiration. We have a long weekend now and I was needing something different to serve. They look great and are super delicious. I filled mine with mild supress, cream cheese and sliced balsamic marinated onions. Heaven !

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    7. Has anyone tried grating the peppers?

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    8. You can do about anything in the middle,but if you grate the peppers, they will breakdown quicker and may get slimey (just my experience from slicing them so thin, they don't last as long as if cut a bit thicker.) I for one like the slight crunch and touch of acid that the sliced pepper adds, but if you wanted a more even color to the layers, I think grating would work. I would probably try to blot up the extra moisture they release though, as that might cause them to fall apart when cutting.

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    9. OMG, this is nothing new! I have been doing this for 50 yrs. Sometime I add a little spicy mustard to the cream cheese. I also use Genoa salami(it is a softer texture) intead of regular hard salami. You can do this same thing with thinly sliced baked ham. Try it, you"ll like it!!!

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    10. I'd also recommend using Press'n Seal with the sticky side down on the work surface. Made it so easy to roll out and it didn't move all over the counter!

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    11. I have 26 years Restaurant & catering cooking... I can not recommend grating the peppers... instead use a chopper (the kind you hit on the plunger on the top & the food is contained underneath) or a mandolin.

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  2. Really easy to make, and the green pepper gives it a great taste and a nice crunch! They were eaten right up at my work party! Yum! Will make every year!

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  3. I have used dill pickle instead of green pepper and they are delicious as well.

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    1. I was going to suggest dill pickles. I've done that, on a smaller scale, and it was very yummy!

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    2. Sun dried tomatoes would also be delicious

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  4. i use pickles instead of peppers.....amazing!

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  5. Spanish olives also are amazing, I like both, jalapeno gets too hot, olive cools you off!

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  6. I just did this today. With cream cheese green onions and sandwhich ham... umm good

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  7. i use to pickel on it real very good wow wow. i love it but i never thought that green pepper .. wow that great nice one.. i use to pickel on that .. i try on green pepper .. thanks

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  8. I would add shredded cheese like cheddar or Colby with any combo you add. I do cheese, pickles or green onions with ham roll ups. Another filler and adds great flavor.

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  9. green chile's not as hot as Jalapeno, but give it great flavor,, I have used preshedo ham as well works great,,

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  10. If you can find pickled garlic, slice it thin and use it instead of green peppers or with them.

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  11. you can use sandwich pepperoni and diced jalapeno peppers. Yummy!

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  12. you can also lay pepper jack all over it and roll it up and cut it and gives it that nice taste

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  13. My Mom makes these but does not use the green pepper. She takes one
    green onion for each places it in the middle and rolls it up...it is so....good!

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    1. Oh my! This is such a great idea!

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  14. I used to make these years ago, but used green onion and chopped it very fine. I mixed the onion with the cream cheese and spread it onto the salami, then rolled it up and sliced it. Much easier than "rolling out the cream cheese" as they do here, and it goes much faster.

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    1. This method really is much easier, faster, and more impressive than just spreading cream cheese on salami. You can quickly slice nearly 90 slices for crackers and have them ready to entertain in seconds. The prep time before the party is worth it, when you simply lay a slice on crackers just before guests arrive. That really was the point here. I suspect you missed that.

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  15. Definitely going to make this, I know my step son would eat this as well. It would be awesome as a cheese ball combo too. Thanks so much!

    Kat

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  16. Made this last night. Very tasty, however I used the entire green pepper. Next time, I will add an additional red pepper, and cut the peppers up into smaller pieces. I think it would be easier to roll up tighter. The peppers gives a nice flavor & crunch. But a very nice snack to take to a party.

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    1. Red and green would make it very festive indeed! I make these with different ingredients in them every time, they always turn out tasty. Hard to go wrong with salami and cream cheese.

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    2. I love these and make them all the time.I roll my salami with cream cheese and chives.

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    3. I use hot pepper jelly instead of green pepper they are delicious

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  17. I used sliced pepperoncinis and served them on garlic and herb bagel crisps. Yummy!

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  18. I made this. It was good. Thanks for sharing the idea.

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  19. Firstr one with my wifes helpThe best/ second on my own ....close.. but good enough that it was gone in 10 minutes at camp I use Venison Salami thin sliced pepperocini/ My wife of 54 years expertise advised this......Pat

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  20. PICKLES- you gotta add pickles!

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  21. when my step son was about 12, he came up with the idea of laying a slice of pepperoni on a cracker, spreading a little cream cheese, and topping with a drop of Cholula hot sauce. we ate a ton of these, and he was very proud of his recipe. i was going to follow your recipe exactly for game day tomorrow, but suddenly remembered my step son's snacks. i'm going to use your method with his ingredients plus the bell pepper. so excited to try!

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  23. Roast Beef, Cream Cheese and thinly sliced little green onions and garlic!

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  24. I am going to try these for snacks Christmas Eve. Since the ingredients are rolled remember to slice them like sushi. Start in the middle of the roll and slice. Keep slicing each section from the middle and it makes it much easier to slice.

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    1. I've made these dozens of times and cut them off the end. I don't think cutting them from the middle would work as well because the cream cheese can cause them to stick together. I wouldn't recommend it.

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    2. I did have trouble cutting the DiLusso salami that was cut too thick at the deli. I left the plastic wrap on and sliced through it, removing it after they were cut. It worked great.

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  25. I made this for the Super Bowl party and it was AWESOME!! I used green onion instead of green pepper and everyone loved it.

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  26. Lo voy a hacer a mi hija le encantan estos ingredientes, estupenda receta. gracias. isabel

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  27. This looks awesome! though I might substitute scallions or even basil for the green pepper. (don't like peppers lol)

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    1. I'm not a green pepper fan either actually, but I find the green pepper gives a really nice fresh crunch to the salami rollup. I think it would be very good with scallions though. You can add and substitute about anything. I've heard some used dried beef. I think I'll be trying that with green pepper next time.

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  28. I make something similar. I use chopped black forest ham, shredded sharp cheddar, and chopped green onions mixed into cream cheese and spread the mixture over flour tortillas, roll them up and refrigerate them. Before the party I slice them up and serve them. No crackers needed.

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  29. These were great! I diced a red and green pepper and mixed it in with the cream cheese then spread out. Will definitely make again.

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  30. I've made this recipe a couple times now. Fresh chopped chives with sliced Spanish olives and peperoncinis. I good quality thin sliced Genoa salami with a pepper herb coating makes it excellent! Such a versatile appetizer!

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    Replies
    1. I love all the combinations everyone comes up with!

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  32. Oven Roasted Turkey with chopped cranberries mixed into the cream cheese and thin sliced apples......super yummy

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  34. Oh men!!!, D E L I C I O U S !!!!!!

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  35. And without crackers it's a low carb treat -- bonus point!!!

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  36. I made these for a party and they were delicious definitely is a go to appetizer.

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  37. Wow Looking good and tasty....
    i am so hungry

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  39. Love this recipe, I use peperoncini slices instead of bells... super yummy!

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  40. Love this recipe, I use peperoncini slices instead of bells... super yummy!

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  41. I make something like this,I mix cream cheese a little powdered sugar mix it together add some crushed pineapple and put on the salami and close it like a taco.I will try this method.

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    1. That is a great idea. I would make sure the pineapple is as dry as it can possibly be, and I think I would add jalapenos in there too, for some heat to balance the sweet. Yummy!

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    2. That is a great idea. I would make sure the pineapple is as dry as it can possibly be, and I think I would add jalapenos in there too, for some heat to balance the sweet. Yummy!

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    3. And, add the pineapple after the cheese is rolled out, I think the chunks might make the rolling out process impossible otherwise.

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  43. You can also do this but wrap it all around dill pickles. It is very good. Have been eating it this way for 20 plus years.

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  44. What keeps it from sticking to plastic wrap, wouldn't waxed be better?

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    1. The cream cheese is fatty enough that it does not stick to the plastic wrap, even when spread very thin. I would not attempt with wax paper, I think that might be a disaster.

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  45. This recipe is all about presentation. It is NOT the same as slapping cream cheese on a cracker and topping with salami. With this method you get a nice and tidy roll that fits your cracker. My goal with the recipe was to be able to cater a big party and make an appetizer that would be easy to to do ahead. I appreciate all your kind comments, and I love your helpful ideas for substitutions, but this recipe is not about wrapping salami around a dill pickle. This is a different approach all together.

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    1. I made this per your instructions for a party years ago, and it was a huge hit! I'm planning to make it again for Christmas as a part of our mid-day snacks. It's such a pretty presentation, and I love that it's already prepared so I can just enjoy the festivities. Just wanted to say thanks for the clever and delicious recipe!

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  46. I'd recommend using Press'n Seal sticky side down on your work surface as it helps it from sliding all around while rolling the cheese!

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  47. Nutritional information?

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  48. I used deli pepperoni, cream cheese and thinly sliced fresh jalapenos. Omgosh!

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  49. How long can it be out for on the cracker before it tarts to get messy/soggy?

    Thanks!

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