Cream Cheese and Salami Roll
Ingredients:
- cream cheese, room temperature - 16 ounces
- salami, sliced thin - 1/2 - 3/4 pound
- green pepper, sliced thin - 1/2
Instructions:
Place a large piece of plastic wrap on work surface. Lay cream cheese on top of plastic wrap, cover with another piece of plastic wrap the same size. Use a rolling pin, roll the cream cheese into a rectangle about 1/4 inch thick. (Watch the edges of the cream cheese as it rolls out because the top wrap can work its way under the cheese. To avoid this, occasionally pull the wrap off and replace it to continue rolling the cheese into a rectangle.)
Remove top layer of plastic wrap, lay salami over the cheese, overlapping the slices until all the cream cheese is covered, lightly press salami into the cream cheese to make it stick. Lay a sheet of plastic wrap over salami, carefully flip the salami and cheese over so the cream cheese is on top. Remove the plastic, place the green peppers over the cheese. Very tightly roll the salami over the cream cheese. Press the outer layers tight to hold it all together. Tightly wrap the salami log in plastic wrap, place in refrigerator for 4 - 6 hours or overnight.
Slice, serve with crackers of choice.
