This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases, at no extra cost to you.
This post is sponsored by Olli Salumeria. All opinions are my own.
Salami cream cheese roll ups are a no-cook party appetizer made by flattening a block of cream cheese, layering it edge to edge with thin salami, scattering capers and parsley on top, then rolling it into a log and slicing it into pinwheels. Four main ingredients, zero cooking, and about 15 minutes of hands-on work before it chills.
This is the appetizer I reach for when I have almost no time and still want to put out something that looks like I tried. There is no oven, no stove, and nothing that can burn. I love that it is completely portable too, so it travels to a potluck or a picnic without falling apart, and it disappears off the board faster than almost anything else I set out.
For the adults-only section of the table, 2-Ingredient Boozy Gummy Bears are equally hands-off, just gummy bears soaked in vodka or wine for 48 hours, no cooking required.
The whole thing works because of contrast: cool, tangy cream cheese against salty, savory salami, with briny pops of caper and fresh parsley cutting through the richness. If you’re building a spread, it slots right in next to a few other easy crowd-pleasers like crunchy egg roll mozzarella sticks.
Do Cream Cheese and Salami Go Together?
Cream cheese and salami are a classic pairing because the cool, mild tang of the cheese balances the salt and fat of the cured meat. It’s the same logic behind a good charcuterie board, where soft cheeses always sit next to sliced salami. Rolling them together just concentrates that combination into one tidy bite. The capers and parsley here aren’t optional extras either, they add the acidity and freshness that keep each piece from feeling too heavy.
What Kind of Cheese Goes Well With Salami?
Soft, spreadable cheeses work best for roll ups because they hold the salami in place, and plain cream cheese is the easiest and most reliable choice. If you want to switch it up, whipped cream cheese spreads even more smoothly, and a tangy goat cheese or a herbed Boursin-style spread both pair beautifully with salami. For firmer cheeses like provolone or a sharp aged salami pairing, you would slice and stack rather than roll.
What Is the Cheese Wrapped in Salami Called?
There is no single official name, but rolled versions like this are usually called salami cream cheese roll ups or salami pinwheels, while the individual toothpick-skewered bites are often labeled antipasto skewers or salami bites. The log-and-slice method you see here gives you clean spiral pinwheels, which look a little fancier on a platter than loose folded bites. It sits squarely in the tradition of Italian salumi served with something creamy alongside.
Tips for Making Salami Cream Cheese Roll Ups
1. Soften the cream cheese first
Let the cream cheese sit out for 15 to 20 minutes before you start. Slightly softened cheese flattens into an even rectangle with a rolling pin without cracking, and it rolls up without tearing later.
2. Overlap the salami with no gaps
Lay the salami slices so they slightly overlap and cover the cream cheese completely, with no holes. A solid sheet of salami is what holds the roll together and gives you a clean spiral when you slice.
3. Use the plastic wrap to shape the roll
Roll tightly starting from a long edge and use the plastic wrap underneath to keep the log firm and even, the same way you would shape a sushi roll. A tight roll means neat pinwheels instead of loose spirals.
4. Chill before slicing
Refrigerate the wrapped log for at least 3 to 4 hours so the cream cheese firms up. Cold roll ups slice cleanly with a sharp knife, while a room-temperature log squishes and smears.
Storage and Leftovers
Keep the roll ups (sliced or whole) in an airtight container in the fridge for up to 3 days. If you’re making them ahead for a party, leave the log whole and slice it just before serving so the spirals stay tight and the cut edges look fresh. They don’t freeze well, since cream cheese turns grainy once thawed. Serve them cold, straight from the fridge, with crackers alongside, or as part of a bigger appetizer spread with something like my King’s Hawaiian pizza sliders.
Equipment
- Rolling pin
- Plastic wrap
- Chef knife
- Cutting board
Ingredients
Here’s everything in these salami cream cheese roll ups, plus a few easy swaps. Full measurements are in the recipe card below.
- Pre-sliced salami: the wrapper. Thin, wide slices work best. Genoa or hard salami both roll well.
- Cream cheese: the creamy base. Whipped cream cheese or goat cheese are easy swaps.
- Capers: briny little pops of flavor. Chopped olives or pepperoncini work if you do not have them.
- Fresh parsley: for color and freshness. Fresh dill or chives are nice alternatives.
- Crackers: for serving, so each slice has a sturdy base.
How to Make Salami Cream Cheese Roll Ups
- Place a large sheet of plastic wrap on the counter and set the block of cream cheese on top. Lay a second sheet over it and use a rolling pin to flatten the cream cheese into an even rectangle.
- Remove the top sheet of plastic wrap and cover the cream cheese edge to edge with salami, overlapping the slices so there are no holes.
- Lay another sheet of plastic wrap over the salami and press down. Flip the whole thing over so the cream cheese faces up, then peel off the plastic wrap from the cream cheese side.
- Finely chop the parsley, then scatter the capers and parsley evenly over the cream cheese.
- Starting from a long side, roll it up tightly, using the plastic wrap underneath to keep the log firm and even.
- Wrap the roll in the same plastic wrap and refrigerate for 3 to 4 hours, or until you are ready to serve.
- Unwrap, slice into pinwheels with a sharp knife, and serve cold with crackers.
If you make a batch of these salami cream cheese roll ups, leave a star rating on the recipe card below and drop a comment to tell me what you served them with. It really helps other readers find the recipe.
Salami Cream Cheese Roll Ups
- Total Time: 15
- Yield: 12 pieces 1x
Description
A four-ingredient, no-cook party appetizer: cream cheese rolled up with thin salami, capers, and parsley, then chilled and sliced into pinwheels. These salami cream cheese roll ups are easy and portable.
Ingredients
- 1 packet pre-sliced salami (about 20 slices)
- 8 oz cream cheese
- 3 tbsp capers
- 3 tbsp fresh parsley, chopped
- Crackers, for serving
Equipment
Get Recipe Ingredients
Instructions
- Flatten the cream cheese. Place a large sheet of plastic wrap on the counter and set the block of cream cheese on top. Lay a second sheet over it and use a rolling pin to flatten it into an even rectangle.
- Add the salami. Remove the top sheet of plastic wrap and cover the cream cheese edge to edge with salami, overlapping the slices so there are no holes.
- Flip it. Lay another sheet of plastic wrap over the salami and press down. Flip the whole thing so the cream cheese faces up, then peel off the plastic wrap from the cream cheese side.
- Top it. Finely chop the parsley, then scatter the capers and parsley evenly over the cream cheese.
- Roll. Starting from a long side, roll it up tightly, using the plastic wrap underneath to keep the log firm and even.
- Chill. Wrap the roll in the same plastic wrap and refrigerate for 3 to 4 hours, or until ready to serve.
- Slice and serve. Unwrap, slice into pinwheels with a sharp knife, and serve cold with crackers.
Notes
- Soften the cream cheese for 15 to 20 minutes so it flattens without cracking.
- Overlap the salami into a solid sheet with no gaps for a clean spiral.
- Chill at least 3 to 4 hours before slicing so the log holds its shape.
- Make ahead: keep the log whole and slice just before serving.
- Swap in whipped cream cheese or goat cheese, and dill or chives for the parsley.
- Prep Time: 15
- Category: Appetizer
- Method: No Cook
- Cuisine: Italian
Nutrition
- Serving Size: 2 pieces
- Calories: 180 kcal
- Sugar: 1g
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 40mg