Salami Roll-Ups (Appetizers)

Total Time
Prep 10 mins
Cook 0 mins

I don't really know what these are called, officially, but it was often part of an appetizer tray. I really loved these though, and could devour an entire plate by myself. :D Sorry the ingredients and serving size are estimated, it's been literally 10 or more years since I've had the pleasure of making and/or eating these wonderful little appetizers, but I wanted to share with the 'Zaar community. This is a really iffy food for me to eat nowadays with IBS, because it's made with beef and cream cheese, although the cream cheese can be substituted with soy cream cheese like Tofutti Better Than Cream Cheese. We used Philadelphia brand back then.

Ingredients Nutrition

  • 32 slices dry hard salami, sliced thin (Like Hormel Hard, or also Genoa works well)
  • 8 ounces cream cheese
  • green onion


  1. Spread a thin layer of cream cheese on a slice of salami, at least covering the center, but not necessary to go all the way to the edge.
  2. Place a 3-4 inch-long piece of green onion into the center of the salami, on top of cream cheese.
  3. Roll up and pin with a toothpick. Refrigerate if not serving immediately. Easy as that, and so yummy!
Most Helpful

These are really good! I made mine with light cream cheese and light salami (and without the green onion, since I didn't have any in the house). I bet these would also be great on little rounds of bread or crackers as well. Yum!

Maito May 30, 2008

These are great! The only thing I would suggest is that these appetizers are best eaten cold. If they are allowed to warm up to room temp, the salami becomes greasy and unappetizing. Otherwise, delicious!

Rockamama June 10, 2012

I chopped my green onion and added it to the cream cheese before rolling them up. I made these with both a hard Italian salami and a regular larger softer one and while both were devoured, I have to say that the softer ones were more popular of the two. Please see my Rating System: 4 lovely stars for a simple and tasty appitizer that I will be happy to make again. Thanks!

kiwidutch December 12, 2008

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