Here in my kitchen where life smells like garlic and memories simmer low and slow there’s one appetizer that gets folks hovering by the counter before dinner’s even started: Salami Roll Ups. Creamy, tangy, salty, and just a little sassy, they’ve become my secret weapon for everything from game days to girls’ nights. If you’ve got five minutes and a fridge with the basics, honey, you’re halfway there.
Why You’ll Love These Salami Roll Ups
- Fast and fuss-free
- Perfect for low-carb or keto guests
- Endlessly customizable (horseradish? jalapeños? yes, please!)
Let’s Talk Ingredients (And What They Actually Do)
This isn’t a “dump and go” kind of snack—it’s a choose-your-texture, build-your-flavor moment. Here’s what you’ll need to get rolling:
Hard Salami: Thin, sturdy slices work best. They’re meaty, salty, and the perfect chewy wrap for the creamy filling.
Cream Cheese: The heart of the whole thing. Let it soften at room temp so it’s spreadable. You can go classic or pick a chive or veggie blend.
Pepperoncini (or pickled jalapeños): These give you that vinegary zip that wakes up the whole bite. Drain ’em well so your roll ups don’t get soggy.
Optional Add-ins: Horseradish for a kick (think Salami Cream Cheese Horseradish Roll Ups), chopped herbs, or even a slice of cheddar if you’re feeling bold.
How to Make Salami Roll Ups (Step-by-Step)
Here’s how we roll literally. If you’re short on time, you can even prep the filling ahead and assemble last-minute.
- Lay out your salami slices on a clean cutting board (make it fancy with a little parchment if you’re prepping for guests).
- Spread each slice with a thin layer of cream cheese—about a teaspoon and a half per piece. Don’t overdo it or they’ll squish out.
- Add a pepperoncini slice (or two) right in the center. For extra flavor, try chopping them and mixing directly into the cream cheese.
- Roll it up from one end to the other, snug but not too tight. Secure with a toothpick if you’re transporting them.
- Chill for 10 minutes if you want cleaner slices—or serve ’em right away if you can’t wait (we usually can’t!).
Common Mistakes to Avoid (So Your Salami Roll Ups Don’t Flop)
Too thin or greasy salami: If your slices are flimsy, they’ll tear when spreading. Use firm, hard salami for clean rolls.
Skipping the drain step: Wet pepperoncini = soggy roll. Always pat them dry on paper towels first.
Using cold cream cheese: Cold blocks tear salami. Let it soften to room temp before spreading.
A Few Pro Tips from My Nashville Kitchen
You know I love a recipe that works hard and plays well with others. Here’s how to take these Salami Cream Cheese Roll Ups from good to can’t-stop-eating-them great:
Make it spreadable: Mix your cream cheese with a splash of pepper brine for easy spreading. Bonus? It adds tang.
Up the flavor game: Try mixing in chopped dill pickles, chives, or everything bagel seasoning for a twist. You’ll thank me later.
Serve it both ways: Lay out a few full rolls, then dice others into pinwheels for toothpick-ready bites. Variety = party points.
Get ahead of yourself: Make the rolls the night before, wrap tightly in plastic wrap, and slice before serving.
Let’s Plate It Up: How to Serve Salami Roll Ups
This Salami Appetizer loves to mingle. Pair it with:
- Caprese Skewers for a fresh, juicy contrast
- Honey Garlic Meatballs to bring a little sweet heat
- Buffalo Chicken Dip for the spice lovers
- A cold bubbly drink, crisp white wine, or even a dry cider
Salami Roll Ups
Ingredients
- – 18 slices hard salami
- – 1 8 oz package cream cheese, softened
- – 18 slices pepperoncini drained and patted dry
Instructions
- Lay out salami slices on a clean board.
- Spread each slice with about 1.5 teaspoons of softened cream cheese.
- Place a slice or small amount of pepperoncini in the center.
- Roll up the salami tightly. Secure with a toothpick if needed.
- Serve immediately or chill for cleaner slices.
Notes
- Use whipped or flavored cream cheese for a twist.
- Add horseradish or chives to the filling for extra zip.
- Chill before slicing for best results.
- Can be made up to 2 days ahead.
FAQs About Salami Roll Ups
Can I make salami roll ups ahead of time?
Yes! These roll ups are perfect make-ahead appetizers and snacks. Just keep them tightly wrapped in the fridge for up to 2 days. Wait to slice until just before serving for the cleanest edges.
Are these roll ups keto or low-carb?
You betcha. If you stick to hard salami and full-fat cream cheese, these easy salami cream cheese roll ups are naturally low-carb and keto-friendly—just skip the crackers when serving.
How do I stop them from falling apart?
If you mix the filling with chopped peppers, spread it edge to edge on the salami. When rolled, the edges will help it seal. Also, refrigerating them helps firm everything up.
Can I use other meats instead of salami?
Of course. Try prosciutto, ham, or even turkey—just make sure it’s sturdy enough to hold shape. Thinner meats work better when folded instead of rolled.
Wrapping It Up (With a Toothpick or Not)
Sometimes the simplest recipes are the ones that stick—literally. These Salami Roll Ups aren’t fancy, but they’re loved. Whether you’re feeding a crowd, sneaking a quick protein bite before dinner, or just want to whip up something you can be proud of, this one’s a keeper. So go on, roll with it. You’ve got this.
