Salami Cream Cheese and Pepperoncini Roll-Ups
Salami Cream Cheese and Pepperoncini Roll-Ups are a quick, no-bake appetizer.Savory salami wraps around a rich and creamy cheese filling.Tangy pepperoncini peppers add freshness and a pleasant zing.The ingredients are simple, affordable, and easy to customize.Chilling helps the roll-ups hold their shape for neat slicing and serving.They are perfect for parties, lunchboxes, picnics, and holiday appetizer platters.
Ingredients
- 12 large, thin slices of salami
- 8 ounces (225 g) cream cheese, softened
- ¼ cup finely chopped pepperoncini peppers, drained
- 2 tablespoons finely chopped fresh parsley or chives
- ¼ teaspoon garlic powder
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon finely shredded Parmesan cheese, optional
- Toothpicks, optional, for serving
Instructions
- Place the softened cream cheese in a medium mixing bowl. Add the garlic powder, black pepper, chopped parsley or chives, and Parmesan cheese if using. Stir until the mixture is smooth and evenly combined.
- Drain the pepperoncini peppers thoroughly and chop them into small pieces. Fold them into the cream cheese mixture. Taste the filling before adding any salt, as salami and pickled peppers can already be salty.
- Lay the salami slices flat on a clean cutting board or work surface. If the slices are very small, overlap two slices slightly to create a larger surface for rolling.
- Spread a thin, even layer of the cream cheese mixture over each salami slice, leaving a small border around the edges. Avoid adding too much filling, as excess can squeeze out when the salami is rolled.
- Starting at one edge, roll each salami slice tightly around the filling. Place the seam underneath to help the roll stay closed. Secure each roll with a toothpick if needed.
- Arrange the rolls in a covered container or on a plate covered with food-safe wrap. Refrigerate for about 30 minutes so the cream cheese firms up and the rolls become easier to handle.
- Serve the roll-ups whole or cut them into bite-sized pieces with a sharp knife. Arrange them on a serving platter and garnish with chopped parsley or a few extra pepperoncini slices.Keep the appetizers refrigerated until serving time.
Notes
- Soften the cream cheese: Room-temperature cream cheese mixes more smoothly and spreads more easily.
- Drain the peppers well: Excess liquid can make the filling runny.
- Choose thin salami: Thin, flexible slices are easier to roll without tearing.
- Adjust the pepper quantity: Use less pepperoncini for a milder flavor or more for extra tang.
- Keep the filling even: A consistent layer makes the roll-ups easier to shape.
- Chill before slicing: Cold roll-ups hold their shape better.
- Use fresh herbs: Parsley or chives add freshness and color.
- Maintain food safety: Because these contain meat and dairy, keep them refrigerated and avoid leaving them at room temperature for more than two hours, or one hour in temperatures above 90°F (32°C).