Cream Cheese Salami Roll Ups

Cream Cheese Salami Roll Ups are elegant, easy, and absolutely irresistible! With just five simple ingredients—cream cheese, deli salami, briny capers, fresh herbs, and your favorite crackers.

Love More Recipes? Try My Mustard Hasselback Kielbasa Bites or this Ham and Cheese Sliders next.

Why You’ll Love This Recipe

Savory, creamy, and effortlessly delicious, these Cream Cheese Salami Roll Ups make the perfect party snack or quick appetizer. Smooth cream cheese is spread over slices of salami, then rolled up and chilled for easy, bite-sized treats. Simple to make yet full of flavor, they’re always a hit at gatherings.

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Ingredient List

For the Roll Ups:

• 8 ounces cream cheese, the block kind, should be cold but not rock hard
• 6 ounces large salami slices, get them thin from the deli
• 1/4 cup baby capers, make sure they’re drained good
• 2 tablespoons fresh parsley or basil, chopped small

For Serving:

• Crackers—I usually just grab whatever’s on sale, Ritz work great

Ingredient Notes:

• Don’t even think about using that tub cream cheese. Get the block. The tub stuff is too soft and you’ll hate yourself trying to roll it.
• At the deli counter, ask for large salami sliced thin. Genoa’s my go-to.
• Baby capers are easier but regular ones are fine, just chop them up a bit first.
• Has to be fresh herbs. I tried dried once and it was sad.

Why These Ingredients Work

So the cream cheese is doing all the structural work here. When it’s cold, it holds together perfectly for rolling, plus it’s got that tangy flavor that keeps things from being too heavy. If you use the soft spreadable kind, you’ll just have a goopy disaster on your hands. Ask me how I know.

Salami’s where the magic happens flavor-wise. It’s salty, got a little kick, and that fat content? That’s what makes these taste rich without being overwhelming. I’ve tried turkey and ham before but salami just does something special. Those thin slices create that pretty spiral effect when you cut into it too.

Now capers—I know some people think they’re weird, but trust me on this. They’re like little bursts of salt and tang that cut through all that creamy, fatty goodness. Without them, these taste kinda flat and one-note. With them? Every bite is different and interesting.

Fresh herbs are the finishing touch that makes these taste bright instead of just heavy and salty. Parsley’s nice and clean, basil’s got more personality. Both work, just grab whatever looks good at the store.

Essential Tools and Equipment

You definitely already own everything you need:

• Plastic wrap—gonna use a bunch so make sure you have enough
• Rolling pin
• Good serrated knife—seriously this matters
• Cutting board, obviously
• Paper towels

No special gadgets, no weird tools. Just grab stuff from your kitchen and you’re set.

How To Make Cream Cheese Salami Roll Ups

Step 1: Flatten the Cream Cheese

Stick your cream cheese between two big sheets of plastic wrap. Roll it out with your rolling pin till it’s roughly 13×9 inches and about 1/4 inch thick. Try to keep it even—I know it’s annoying but it matters for later when you’re slicing. The plastic keeps it from sticking everywhere which is a lifesaver.

Step 2: Layer the Salami

Peel the top plastic off. Now lay your salami slices over the cream cheese, overlapping them enough so you don’t see any cream cheese peeking through. This overlap thing is actually important—I skipped it once and my roll split when I sliced it. Cover every bit. Put fresh plastic on top, press down a little, then flip the whole thing. Pull off what’s now the top plastic sheet.

Step 3: Add the Fillings

Dump your drained capers and chopped herbs all over the cream cheese side. Spread them around with your hands so you get some in every part. I usually press them in just barely with my fingertips so they don’t all fall off when I start rolling.

Step 4: Roll It Up

Starting from one long side, roll the whole thing up tight. Like really tight, as tight as you can without squishing everything. Peel that plastic wrap away as you go—learned that lesson the hard way when I rolled plastic into the middle of one. Keep pushing out air bubbles. Tight roll equals nice slices that don’t fall apart.

Step 5: Chill and Set

Wrap your log in new plastic wrap, twist both ends like a Tootsie Roll, and stick it in the fridge. Four hours minimum but honestly overnight is way better. This is what makes it slice cleanly instead of turning into mush, so don’t try to rush it. I’ve tried. It doesn’t work.

Step 6: Slice and Serve

Unwrap it and put it on your cutting board when you’re ready. Cut slices about half an inch thick with your serrated knife. Here’s the trick my mom taught me—wipe the knife with a wet paper towel after every cut. Keeps each slice looking perfect instead of all smooshed together.

You Must Know

Your cream cheese can’t be too cold or too warm. Too cold and it cracks like crazy when you try to roll it. Too warm and it’s just mushy and won’t hold shape. I leave mine on the counter for maybe ten or fifteen minutes after taking it out of the fridge. Should feel firm but you can press into it a little.

Those salami slices need to overlap or you’ll have gaps that can split open when you slice. I promise this matters even though it seems picky. Just overlap them a bit and you’re good.

Don’t cut corners on the chilling time. I get that you want to slice into it right away, but four hours minimum or it’s gonna be a mess. Overnight is honestly better if you can plan ahead.

Personal Secret: When I’m having one of those days where nothing’s going right and my slices keep smooshing, I stick the wrapped log in the freezer for like half an hour before slicing. Firms it up just enough to make cutting super easy. Then it sits out for ten minutes and it’s perfect temperature for eating. This has saved me more times than I can count when I’m stressed and rushing.

Pro Tips & Cooking Hacks

• Saw with your knife, don’t press down. Pressing just squishes everything and ruins that pretty spiral.
• Keep your rectangle even when you’re rolling it out. Thick spots and thin spots mean some slices fall apart and some are too chunky.
• Pat those capers really dry with paper towels. I’ve had the cream cheese get all watery from wet capers before and it’s not cute.
• If your salami’s ice cold from just buying it, let it warm up a tiny bit. Super cold salami can crack when you bend it to roll.
• Wrap the log twice in plastic. Keeps it from picking up weird fridge smells and stays fresher.

Common Mistakes to Avoid:

• Rolling it loose makes air pockets and your slices look terrible
• Not overlapping the salami enough creates gaps that split
• Slicing it before it’s fully chilled turns everything into mush
• Using that soft cream cheese that can’t hold any kind of shape

Flavor Variations / Suggestions

These are stupid easy to customize based on what you like:

Briny Pop Variation: Chop up pepperoncini or cornichons instead of capers. Pepperoncini adds some heat which is nice, cornichons taste more like sweet pickles.

Fresh Bite: Throw in sliced green onions or chives with your herbs. That mild onion flavor works really well with everything else.

Spicy Kick: Sprinkle crushed red pepper on the cream cheese before you roll it, or spread on some Dijon mustard super thin. Little bit of heat makes these addictive.

Herbed Cheese: Mix your herbs right into slightly soft cream cheese before rolling. Gets the flavor everywhere instead of just the middle.

Mediterranean Style: Use chopped sun-dried tomatoes instead of capers and oregano or thyme instead of parsley.

Everything Bagel: Dump everything bagel seasoning all over the cream cheese. So good it’s almost unfair.

Make-Ahead Options

This is hands down the best make-ahead thing I make for parties.

Up to 24 Hours Ahead: Make your whole log, wrap it up tight, leave it in the fridge. Don’t slice until right before people show up so it looks fresh and the edges don’t dry out.

Day-Of Strategy: I usually make it in the morning, let it hang out in the fridge all day, then slice it maybe half an hour before serving. Timing’s perfect.

Transport Tips: Taking these somewhere? Bring the whole log in a cooler with ice packs. Slice when you get there. I tried bringing pre-sliced ones once and they got all dried out and damaged in the car. Learn from my mistakes.

Freezing: Don’t freeze these. The cream cheese gets grainy and weird when you thaw it, and the salami texture gets off. Just make them within a day of when you need them and you’re fine.

Recipe Notes & Baker’s Tips

Rolling technique’s kind of like making sushi or cinnamon rolls if you’ve done those. Just keep firm, even pressure the whole way through. First time I made these they looked pretty rough but they still tasted great, so don’t stress about perfection.

Serrated knife isn’t optional here. Regular knife just squishes everything and you get ugly slices. That sawing motion keeps all your layers intact and pretty.

Serve these cold or cool room temp. If they sit out too long at a hot party, the cream cheese gets soft and starts falling apart. I put out half at a time and keep the rest cold in the fridge.

For serving, I usually stand the slices up slightly overlapping on a long platter. Looks fancier than just laying them flat. Sometimes I tuck herb sprigs around the edges if I’m feeling extra.

Serving Suggestions

These work for basically everything:

Perfect Pairings:

• Whatever crackers you have—Ritz, Wheat Thins, water crackers, those fancy ones from Trader Joe’s
• Fresh veggies like cherry tomatoes, cucumber rounds, bell pepper strips
• More olives and pickles if you want to lean into the briny thing
• Wine, prosecco, beer, whatever you’re drinking

When to Serve:

• Any holiday party situation
• Game day when you need easy snacks
• Cocktail parties
• Brunch spreads
• Picnics if you’ve got a good cooler
• Potlucks where you need something reliable

Garnish Ideas:

• Extra herbs thrown around the platter
• Drizzle of olive oil if you’re feeling fancy
• Some flaky salt
• Lemon wedges—squeezing lemon on these is actually really good

How to Store Your Cream Cheese Salami Roll Ups

Refrigerator Storage: Keep the whole log or leftover slices wrapped tight in plastic or in a sealed container. They last maybe three days in the fridge. Main thing is keeping them from drying out so wrap them good.

Best Practices:

• Slice right before you’re gonna eat them if possible
• If you’re storing slices, stick parchment paper between layers or they’ll stick together
• Keep them cold till serving time

Not Recommended:

• Leaving them out on the counter—cream cheese goes bad
• Freezing them—texture gets messed up bad

Reheating: You don’t reheat these, they’re cold. Just let them sit out for five minutes if they’re super cold from the fridge so they’re not ice cold when you bite in.

Allergy Information

Common Allergens Present:

• Dairy from the cream cheese
• Pork from the salami—some salamis have milk stuff in them too so check labels

Substitution Suggestions:

Dairy-Free Option: Grab dairy-free cream cheese like Kite Hill or Miyoko’s. Texture’s a little different but tastes pretty good. Make sure you chill it really well cause it’s softer than regular.

Pork-Free Option: Use turkey salami, beef salami, or just regular sliced turkey or roast beef from the deli. Won’t taste as strong but you can throw in extra herbs and maybe some smoked paprika to boost flavor.

Gluten-Free: This is already gluten-free! Just serve it with gluten-free crackers.

Low-Sodium: Get low-sodium cream cheese and rinse your capers before using. Pick lower-sodium meat at the deli.

Vegetarian: Ditch the salami and use thin roasted red pepper slices or grilled zucchini. You’ll wanna change the flavors up—maybe add sun-dried tomatoes and extra herbs to make it interesting.

Questions I Get Asked A Lot

My cream cheese cracked when I tried to roll it—what went wrong?

Too cold. It needs to be workable, not rock hard. Let it sit on the counter for ten to fifteen minutes before you start messing with it. If it starts cracking on you, just let it warm up more and gently smoosh the cracks back together with your fingers.

How far in advance can I slice these?

Close to serving as you can manage—like one or two hours max. Once they’re sliced, the edges start drying out. If you absolutely have to slice earlier, cover the platter really tight with plastic wrap pressed right on top of the slices.

Why are my slices falling apart?

Usually means you didn’t chill it long enough or didn’t roll it tight enough at the start. Chill for the full four hours minimum, overnight’s way better. Use that sawing motion with your serrated knife and wipe it clean between cuts. That helps a lot.

💬 Tried this recipe? Leave a comment and rating below! Seriously wanna hear how they turned out for you and if you tried mixing it up with different flavors.