Salami and Cream Cheese Roll-ups

 

Ingredients:

• 1 pound cream cheese, softened to room temperature
• 1/2 - 3/4 pound salami, thinly sliced (thinner is better for rolling)
• 1/2 green pepper, thinly sliced

Preparation:

1. Line a large sheet of plastic wrap on a flat work surface. Place the cream cheese in the center of the plastic wrap and cover with another sheet of the same size.
2. Using a rolling pin, roll out the cream cheese into an even layer, approximately 1/4-inch thick. Be careful not to over-roll the cream cheese, or it may become too soft to work with.
3. Remove the top layer of plastic wrap and arrange the salami slices over the cream cheese, overlapping them slightly to cover the entire surface. Gently press the salami into the cream cheese to adhere.
4. Replace the top layer of plastic wrap and carefully flip the salami roll over so that the cream cheese is on top again. Remove the plastic wrap and arrange the green pepper slices over the cream cheese.
5. Starting at one end, tightly roll up the salami roll, using the plastic wrap to help you keep it even. Be careful not to leave any air pockets inside the roll.
6. Once the salami roll is rolled up, wrap it tightly in plastic wrap and refrigerate for at least 4 hours, or overnight. This will help the roll to set and make it easier to cut.
7. When ready to serve, remove the plastic wrap from the salami roll and use a sharp knife to cut it into thin slices. Enjoy!

Safety guidelines:

• Be sure to wash your hands thoroughly with soap and water before and after handling the salami.
• Make sure to cut the salami roll on a clean cutting board.
• Refrigerate any leftover salami roll within 2 hours.

Enjoy!