Description
A simple and delicious Salami Cream Cheese Roll recipe featuring creamy Philadelphia cream cheese rolled with large slices of salami, capers, and fresh herbs, perfect for serving with crackers as a flavorful appetizer or snack.
Ingredients
Scale
Filling
- 250 g / 8 oz cream cheese (Philadelphia, 1 block)
- 180 g / 6 oz sliced large salami (preferably hot salami, large round slices)
- 1/4 cup baby capers, drained
- 2 tbsp finely chopped parsley or basil (or other herb of choice, optional)
To Serve
- Crackers (e.g., Jatz crackers)
Instructions
- Prepare the cream cheese base: Place the cold cream cheese block onto a large piece of cling wrap. Cover it with another piece of cling wrap on top.
- Roll out the cream cheese: Using a rolling pin, roll the cream cheese into a rectangle approximately 32 cm (13 inches) by 23 cm (9 inches). The cream cheese should be evenly shaped and spread out. If you don’t have a rolling pin, you can use your hands or an unopened can to gently flatten it, ideally using lightly softened cream cheese.
- Remove the cling wrap: Carefully peel off the top piece of cling wrap to expose the cream cheese rectangle.
- Arrange the salami: Cover the cream cheese surface evenly with the sliced large salami, slightly overlapping the slices to cover the entire cream cheese layer.
- Press and flip the roll: Cover the salami with a fresh piece of cling wrap and gently press down to ensure the salami is set. Then, turn the entire assembly over so the cream cheese side is facing up.
- Add the toppings: Peel off the cling wrap to expose the cream cheese side, then sprinkle the baby capers evenly over the surface, followed by the finely chopped parsley or basil.
- Roll up the cheese and salami: Starting from the long edge nearest you, carefully roll the cream cheese and salami into a tight log, removing the cling wrap as you go to avoid wrinkles or air bubbles. Roll firmly to create a compact roll.
- Chill the roll: Wrap the finished roll tightly in the same cling wrap, twist the ends to seal, and refrigerate for at least 4 hours or more to set the roll for easier slicing.
- Serve: Once chilled, unwrap the roll, slice it into rounds approximately 1–1.5 cm thick, and serve with your choice of crackers.
Notes
- The recipe uses large round slices of hot salami available at deli counters; these are easier to handle than small salami rounds.
- Rolling the cream cheese can also be done using hands or an unopened can if a rolling pin is not available. Slightly softened cream cheese makes this easier.
- Using cling wrap during rolling is a clever trick to keep the roll intact and to facilitate easy rolling and shaping, inspired by a recipe from Sugar Apron.
- Nutrition information is calculated per piece, assuming 30 slices per roll, excluding crackers.
Nutrition
- Serving Size: 1 slice (approx. 30 slices per roll)
- Calories: 90 kcal
- Sugar: 0.5 g
- Sodium: 280 mg
- Fat: 8 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 20 mg
