Salami Pinwheels for Any Potluck

On just about any potluck spread, where I’m from, you will find cream cheese pinwheels. They’re one of my potluck favorites, and everyone else’s, too. I like these salami pinwheels even better because there is no flour tortilla involved. I love tortillas but they get kind of soggy in pinwheels. The salami in this recipe really holds up. These are perfect for your New Year’s Eve finger food spread or any potluck.

Salami Pinwheels

• 1 lb. Genoa deli-style salami (sliced thin)
• 2 8 oz. package cream cheese, room temperature
• 1 red bell pepper, sliced thin
• 1 tbsp Mayonnaise
• ¼ cup chopped black olives

Directions

• Place a piece of plastic wrap on a clean surface (I used a cookie sheet).

• Lay out the salami on the plastic wrap overlapping.
• Mix the cream cheese, mayonnaise, and black olives in a bowl.
• Spread the cream cheese mixture over the salami.
• Lay the sliced red bell peppers on top of the cream cheese and press, lightly.
• On the long side, lift the edge of the plastic wrap and bend inward. Use the plastic wrap to help you roll the salami tightly.

• When it’s rolled tightly, secure the plastic and leave it on the cookie sheet.
• Refrigerate at least 4-6 hours or overnight. (I recommend overnight)
• Cut the roll-ups slices thin.
• Serve alone or with crackers.

Mine came out kind of rectangular and less circular but it tastes just as good. You can use half the cream cheese and spread it much thinner, if you like. I like mine just fine. My family did, too.

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Salami Pinwheels

Ingredients

• 1 lb. Genoa deli-style salami sliced thin
• 2 8 oz. package cream cheese room temperature
• 1 red bell pepper sliced thin
• 1 tbsp Mayonnaise
• ¼ cup chopped black olives

Instructions

1. Place a piece of plastic wrap on a clean surface (I used a cookie sheet).
2. Lay out the salami on the plastic wrap overlapping.
3. Mix the cream cheese, mayonnaise, and black olives in a bowl.
4. Spread the cream cheese mixture over the salami.
5. Lay the sliced red bell peppers on top of the cream cheese and press, lightly.
6. On the long side, lift the edge of the plastic wrap and bend inward. Use the plastic wrap to help you roll the salami tightly.
7. When it’s rolled tightly, secure the plastic and leave it on the cookie sheet.
8. Refrigerate at least 4-6 hours or overnight. (I recommend overnight)
9. Cut the roll-ups slices thin.
10. 10. Serve alone or with crackers.

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