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Cream cheese and salami roll ups are my absolute favorite when I need something easy that people will love. These are rich, salty, and just super smooth. Plus you can have them ready before the crowd shows up or toss them on a snack board for last-minute munching.
I can still picture making these for game night a while back. They vanished from the platter before I even sat down. Now my friends always want to know if I'll bring my famous roll ups again.
Tasty Ingredients
- Pretzel sticks: Crunchy and salty, they act like mini edible handles for serving up bites
- Green olives: Pick up some pitted ones for that pop of briny flavor and a flash of color on top
- Salami: Twelve slices, any favorite works but Genoa is classic. You want ones with a little marble, about three inches wide so they're easy to roll
- Freshly ground black pepper: Adds a peppy bite, grind right when you use it for the best aroma
- Garlic powder: Gives warmth and depth. Freshest jar always packs a kick
- Dried onion flakes: Lends some sweet sharp oniony notes and helps the filling stay thick
- Dried chives: Gentle, grassy onion taste and a pop of green—makes things look fresh
- Cream cheese: Eight ounces, let it get soft so everything mixes easy. Use the brick style for extra taste
Simple How-To
- Finish with Toppings:
- If you want, push a green olive down onto every toothpick for a zippy bite. Set your rolls seam-down on a plate you like and pile some pretzels nearby to scoop or stab them. Serve now or chill for later—both are great.
- Roll and Pin:
- Start at one edge and curl up each slice tightly so the cheesy stuff stays put. Stick in a toothpick if you want them to really hold together.
- Spread the Cheese:
- Take a spoon or knife and smear some of the cheese blend over every salami slice. Get all the way to the edges for full flavor. Don’t let it clump or stick up in the middle.
- Lay Out the Salami:
- Put your salami pieces in a single layer on parchment or a cutting board. No overlapping. If they seem damp, dab them with paper towels real quick.
- Blend the Filling:
- Let the cream cheese sit out till it's soft. Dump in the chives, onion flakes, garlic powder, and pepper. Stir hard with a spoon until everything’s smooth without streaks.
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I like salami the most in these since it's just salty enough and balances out the filling. Still makes me laugh thinking about my little helper at our last BBQ—my kid rolled up every piece! It’s a fun job if kids want in.
How to Store
You can prep these a full day ahead. Put in a lidded container in the fridge, cover softly with plastic wrap so the edges don’t dry out. Eat them within two days for the best texture and taste.
Swap Ideas
To lighten the flavor, go for whipped or light cream cheese, even thick Greek yogurt. Want heat? Stir in some pickled jalapenos. Change up the meat with sliced ham or turkey for a new spin.
How to Serve
Keep them chilled till you eat for a cool bite—great at summer events. These are awesome piled on a snack board with cheese bits and pickles. You can also easily make more if you’re feeding a crowd.
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Roll Up Stories
These cheesy meaty rolls are an old-school favorite, dating back to retro parties. This new twist with herby cream cheese is way faster than those layered sandwich wheels and works for everything—from game days to after school snack runs.
Frequently Asked Questions
- → What makes the filling creamy?
Let your cream cheese come to room temp first so it mixes easily. Stir in your chives, onion flakes, and garlic powder until everything’s silky smooth.
- → Can I use something else instead of salami?
Totally. Slices of turkey or prosciutto also wrap up the filling nicely and shake up the taste.
- → What can I put on top to dress them up?
Poke a green olive through the roll for color and zing. Or sprinkle with dill or parsley to brighten the look.
- → How soon can I make these ahead?
Roll them up and store in the fridge a few hours before the party. Add things like pretzel sticks right before you serve so they don’t get soft.
- → How do I jazz these up?
For a kick, toss in some diced jalapeños. Or play around with new dried herbs to tweak the taste.