-
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.
-
10. Serve alone or with crackers.