Salami Cream Cheese Roll are super quick, super easy and super yummy no-bake savory turnovers. Yesterday I had posted the cheese tree recipe, a must make Christmas appetizer, I had some leftover ingredients to use up and thought of making these mouth-watering salami rolls that disappeared in no time.
Ingredients:
- 200g (1 cup) cream cheese, softened
- 25g (1/4 cup) pitted olives, finely chopped
- 20g (1/2 cup) arugula (rocket), roughly chopped
- 25g (1/4 cup) sun-dried tomatoes, finely chopped
- 9 slices salami
- Black pepper, to taste
How to make Salami Cream Cheese Roll:
- Salami rolls are super easy and super quick to prepare, first, prepare the filling: in a bowl put the spreadable cheese, chopped arugula, chopped sun-dried tomatoes, chopped pitted olives (I put both black and green olives), black pepper and let all the ingredients mix well.
- On a sheet of plastic wrap, form a square with the salami slices, overlapping them a little, spread the filling on top and level it well.
- Helping yourself with the foil underneath, form a tight roll and close it like a candy, place it in the freezer for 15 minutes (or in the refrigerator if you want to make it the day before).
- After the time has elapsed, unwrap the roll and cut it into slices about 1 cm thick. Decorate the salami rolls as you like, I put a few pieces of olive, sun-dried tomato and a small leaf of arugula.
Bon Appétit!
