Description
Cream Cheese Salami Roll Ups are an elegant, make-ahead appetizer made with just five simple ingredients. Tangy cream cheese is rolled with savory salami, briny capers, and fresh herbs, then chilled and sliced into beautiful pinwheels. Perfect for parties, holidays, and gatherings!
Ingredients
For the Roll Ups:
- 8 ounces cream cheese (block form, cold but pliable—not softened!)
- 6 ounces large salami slices (thin, deli-style; enough to cover a 13×9 inch rectangle)
- 1/4 cup baby capers, drained
- 2 tablespoons finely chopped fresh parsley or basil
For Serving:
- Your favorite crackers (I love buttery Ritz or water crackers!)
Ingredient Notes:
- Cream cheese: Must be block-style, not whipped or spreadable. Keep it cold but workable—about 10 minutes out of the fridge is perfect.
- Salami: Look for large, thin slices at the deli counter. Genoa salami works beautifully, or try soppressata for a slightly different flavor!
- Capers: Baby capers are my preference because they’re smaller and distribute more evenly, but regular capers work too—just chop them a bit.
- Herbs: Fresh is key here! Parsley gives a classic, clean flavor while basil adds a slightly sweeter, more aromatic note.
Instructions
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.
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.
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.
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.
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.
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.
Notes
- Use a sawing motion with your serrated knife rather than pressing straight down. This prevents squishing and keeps your spirals intact.
- Make the rectangle as uniform as possible—uneven thickness means uneven slices, and some will fall apart while others are too thick.
- Pat capers VERY dry before adding them. Excess moisture can make the cream cheese weepy and affect the texture.
- Room temperature salami rolls easier—if your salami is super cold from the deli, let it sit out for 10 minutes. Cold salami can crack when you roll.
- Double-wrap in plastic—this prevents the log from absorbing other refrigerator odors and keeps it super fresh.
- Prep Time: 15 minutes
- Cook Time: Chill Time: 4 hours (or overnight)
- Category: Appetizer
- Method: No-bake
- Cuisine: American