Salami Cream Cheese And Pepperoncini Roll Ups Sundaysupper Food

SALAMI, CREAM CHEESE, AND PEPPERONCINI ROLL-UPS #SUNDAYSUPPER

Steps:

• Lay sliced salalmi on plate.
• Place 1 teaspoon softened cream cheese on each slice of salami
• Top with split pepperoncini - laying flat on top of cream cheese
• Roll up each salami around the cheese and pepper (like a taco)
• Hold in place with toothpick - I weave the toothpick in and out
• Repeat until all salami slices are wrapped
• Place on tray
• Serve immediately or cover with plastic wrap and refrigerate for up to a few hours.

SALAMI ROLL-UPS

Steps:

• Mix together the cream cheese and chives in a bowl. Cut the pimentos into small pieces.
• Spread a thin layer of the cream cheese mixture onto a salami slice; fold in half, then half again to form a wedge shape. Thread 2 pieces of pimento onto toothpicks and use to secure the roll-up. Repeat for the remaining salami slices.
• Slice the roll-ups in half and serve on a platter.

SALAMI, CREAM CHEESE, AND PEPPERONCINI ROLL-UPS

Steps:

• Spread about 1 1/2 teaspoon softened cream cheese over a slice of salami; top with 1 to 3 slices of pepperoncini pepper. Roll the salami around the cheese and pepper; secure with toothpick. Repeat with remaining ingredients; serve immediately.

EASY CREAM CHEESE ROLL-UPS

Steps:

• Combine cream cheese and relish and mix well.
• Spread each tortilla with 1/6 of the cheese mixture.
• Top with four slices of salami.
• Roll each tortilla tightly, then refrigerate for 30 minutes.
• Slice each rollup into 1-inch sections, using toothpicks to hold together if needed.

SALAMI, CREAM CHEESE AND PEPPERONCINI ROLL-UPS RECIPE - (4.2/5)

Steps:

• 1.Spread about 1 1/2 teaspoon softened cream cheese over a slice of salami; top with 1 to 3 slices of pepperoncini pepper. Roll the salami around the cheese and pepper; secure with toothpick. Repeat with remaining ingredients; serve immediately.

SALAMI ROLL-UPS

Steps:

• In a small bowl, combine the cream cheese, salami and pickle relish., Spread over tortillas. Roll up tightly; wrap in plastic. Refrigerate for 15 minutes. Unwrap and cut each tortilla into 1-in. slices.