I love how these roll-ups use basic ingredients but taste incredibly satisfying. I appreciate that they require no cooking, can be made ahead, and work for parties, snacks, lunchboxes, or grazing boards. I also enjoy how customizable they are, letting me adjust herbs or spice levels easily.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
24 large salami slices 8 ounces cream cheese – softened 3 tablespoons green onion, minced 1 teaspoon dried Italian seasoning 1 teaspoon garlic powder 1 teaspoon onion powder cracked black pepper, to taste 24 toothpicks
Directions
I add the softened cream cheese, green onion, Italian seasoning, garlic powder, onion powder, and pepper to a medium-sized mixing bowl.
I use an electric hand mixer to blend everything until smooth and fully combined.
I spread about 2 teaspoons of the cream cheese mixture onto the bottom half of a salami slice.
I roll up the salami and secure it with a toothpick.
I continue assembling until all the roll-ups are finished, then I enjoy or chill them until serving.
Servings and Timing
This recipe makes 24 roll-ups. Prep Time: 10 minutes Cook Time: 0 minutes Total Time: 10 minutes
Variations
I sometimes swap the salami for pepperoni when I want a different flavor. I also like adding finely diced peppers or sun-dried tomatoes for extra texture. If I want a bit of heat, I mix crushed red pepper into the cream cheese. For a more herb-forward version, I fold in fresh chopped parsley or basil.
Storage/Reheating
I store the assembled roll-ups in an airtight container in the refrigerator for up to 3 days. I do not reheat them since they are meant to be served chilled or at room temperature. If the roll-ups sit out during a gathering, I keep them chilled until just before serving for the best texture.
FAQs
How far in advance can I make these roll-ups?
I make them up to 24 hours ahead so the flavors meld but the salami stays firm.
Can I use whipped cream cheese?
Yes, I use whipped cream cheese when I want a lighter texture that spreads even more easily.
Can I make this recipe low-carb or keto?
These roll-ups are naturally low-carb, so I enjoy them as-is for keto-friendly snacking.
Can I freeze salami roll-ups?
I don’t freeze them because cream cheese changes texture once thawed.
What type of salami works best?
I use large, round slices that roll cleanly and hold their shape.
Can I leave out the green onion?
Yes, I omit it or replace it with finely chopped chives for a milder taste.
How do I keep the filling from squeezing out?
I spread the cream cheese evenly and avoid overfilling so the roll stays tight.
Can I use flavored cream cheese?
Yes, I like using garlic and herb cream cheese when I want extra flavor with fewer ingredients.
How do I serve these at a party?
I place them on a chilled platter and keep extras refrigerated until needed.
Can I double the recipe?
Yes, I scale the ingredients up easily when I need a larger batch.
Conclusion
I rely on these salami roll-ups whenever I need a fast, crowd-pleasing appetizer. They are simple to prepare, full of flavor, and endlessly adaptable. They rescue busy days, elevate party trays, and satisfy cravings with minimal effort.
Easy, creamy, savory salami roll-ups made with seasoned cream cheese and rolled salami slices. A quick, no-cook appetizer perfect for parties, snacks, and make-ahead entertaining.
Total Time:10 minutes
Yield:24 roll-ups
Ingredients
24 large salami slices
8 oz cream cheese, softened
3 tbsp green onion, minced
1 tsp dried Italian seasoning
1 tsp garlic powder
1 tsp onion powder
Cracked black pepper, to taste
24 toothpicks
Instructions
Add the softened cream cheese, green onion, Italian seasoning, garlic powder, onion powder, and pepper to a medium mixing bowl.
Use an electric hand mixer to blend until smooth and fully combined.
Spread about 2 teaspoons of the cream cheese mixture onto the bottom half of a salami slice.
Roll up the salami and secure with a toothpick.
Repeat with remaining slices, then chill or serve immediately.
Notes
Swap salami with pepperoni for a flavor change.
Add diced peppers or sun-dried tomatoes for extra texture.
Mix in crushed red pepper for heat.
Fresh herbs like parsley or basil can be added for a brighter flavor.
Store in the refrigerator up to 3 days; do not freeze.
