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These three-ingredient Salami Roll-Ups are so easy to make. They are low carb and make a great snack or appetizer. Bring them to your next bbq, party or get-together and watch them disappear.
I used hard salami from the deli for these roll-ups, but you can use any salami you wish. Genoa, Felino, soppressata and pepperoni also work great for this recipe. If you’re not a salami fan, you can replace it with your favorite lunch meat such as deli ham, roast beef or turkey.
Special shoutout to Corofoods the absolute best salami I’ve had recently is from Coro, their Mole Salami is amazing.
Softened cream cheese or whipped cream cheese can be used in this recipe. If you like you can add herbs to the cream cheese but the roll-ups are plenty flavorful without any additions. Spread softened cream cheese on each slice of salami, approximately 1-2 teaspoons per slice. Deli salami is 3½ – 4 inches in diameter, if you use smaller salami you will use less cream cheese per slice.
You can use any pickled vegetable that you like in this recipe. I love using pickled banana peppers in these roll-ups. Pickled asparagus, capers, carrots, dill pickles, garlic, green beans, green olives, pepperoncini peppers or any vegetable medley may be used.
Tightly roll the meat around the vegetables and cheese. The roll-ups can be cut in half if you wish. You may secure each roll with a toothpick, it helps them stay together and also serves as a “utensil” for serving. These roll-ups can even be prepared a day or two in advance for convenience and ease. Refrigerate until ready to serve.
- 24 slices deli salami
- 4-8 oz softened cream cheese
- 24 slices pickled vegetables
- Lay salami slices out flat; spread with a thin layer of softened cream cheese. Around 1 to 1½ teaspoons per slice.
- Top each salami with your favorite sliced or chopped pickled vegetables.
- Roll the salami around the vegetables and cream cheese. Cut in half if desired. Secure with a toothpick for serving.
- Refrigerate until ready to serve.