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When I need something that everyone loves, I whip up cream cheese salami roll ups. They’re rich, savory, velvety, and salty—pretty much the perfect combo. You can make them in no time, and they’re awesome for party boards or snacks ahead of time.
Making these for game night ages ago is still a fun memory. They vanished before halftime, and now my crew expects salami roll ups whenever I show up.
Tasty Ingredients
- Pretzel sticks: super crunchy, lightly salted, and make goofy snack handles for serving
- Green olives: snag pitted ones for garnish—they’re tangy, bright, and look awesome piled on top
- Salami: grab a dozen slices; Genoa’s classic but use what you like. Keep ‘em fairly thick and about three inches round for easy rolling.
- Freshly ground black pepper: this keeps things lively—fresh cracked tastes best, really wakes up the flavors
- Garlic powder: brings warmth and savory tones; just use a fresh jar for max kick
- Dried onion flakes: hits you with sweet-savory, keeps your filling thick
- Dried chives: toss these in for oniony green notes; bright green means they’re fresh
- Cream cheese: eight ounces, let it sit out so it gets soft and spreadable. Buy the block if you want the best flavor.
Easy Step-by-Step
- Finish with Toppings and Set Up:
- Stick a green olive onto each toothpick if you want a little zing. Put all your rolls seam side down on a fun plate, toss pretzel sticks beside them, and they’re ready for action—or pop them in the fridge for later.
- Roll Everything Up:
- Grab a slice and roll it tight so the filling doesn’t ooze. Toothpicks help hold them closed, just jab one through the seam if you need to keep things neat.
- Slather on the Creamy Stuff:
- Scoop a big spoonful onto each slice of salami. Spread it all the way out so there aren’t lumps or empty spots.
- Get the Salami Ready:
- Lay out the slices flat and don’t let them touch. If they’re damp, dab with paper towels.
- Mix and Soften Everything:
- Let the cream cheese chill out on the counter so it gets soft and easy to mix. Add dried chives, onion flakes, garlic powder, and black pepper to a bowl. Mash and mix with a spoon or small spatula until it’s totally blended and smooth.
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I always reach for salami—it’s just salty enough, stands up to creamy fillings, and slices don’t fall apart. Still smile thinking about when my kiddo rolled every single one for a backyard cookout. These are super fun for little hands to help with.
Keeping Them Fresh
Make these a day before if you want! Just tuck them into a sealed container and stash in the fridge. Lay a piece of plastic wrap over the top but not too tight so the edges don’t dry out. They’re best if you eat them in the next forty-eight hours.
Swap Ideas
Want them lighter? Try whipped or reduced fat cream cheese or even thick Greek yogurt. For a kick, mix in chopped pickled jalapeños. Ham and smoked turkey slices work just as well if you’re over salami.
Ways to Serve
Serve these straight from the fridge if it’s hot out—they’re super refreshing. Pile them up with cheese cubes and pickle spears on an appetizer board. Feeding a crowd? Just double or triple your batch—no problem.
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Where Roll Ups Come From
Cheesy and meaty roll ups have old school roots—they started with mid-century cocktail parties. Today’s version is way faster than those fancy pinwheels and makes a fun bite for football games, holiday spreads, or that after school snack everyone’s hungry for.
Recipe FAQs
- → How can I make the cream cheese filling really smooth?
Let your cream cheese sit out to soften, then mix well with the chives, onion bits, and garlic powder until it’s all super creamy.
- → Is it okay to use another deli meat instead of salami?
Sure thing. Slices of turkey or even prosciutto taste great wrapped around this filling if you want to switch it up.
- → Any ideas to make them look nicer for guests?
Top each with a green olive for color and zip. Chopped fresh parsley or dill sprinkled over adds a fresh look too.
- → Can I put these together ahead of time?
Yep—get them rolled and stash in the fridge for a few hours. Add pretzel sticks or anything crunchy right before serving so they stay crisp.
- → How do I make them spicier or give them more kick?
Toss in some chopped jalapeños for a punch, or play with different dried herbs until you get the flavor you like.