Salami Veggie Roll Ups Recipes

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.

Steps:

• Spread cream cheese spread evenly over tortillas, covering completely.
• Arrange salami over cheese spread, covering bottom half of each tortilla. Top salami with coleslaw, bell pepper and lettuce.
• Roll up each tightly; wrap individually in plastic wrap. Refrigerate until completely chilled, at least 1 hour.
• To serve, trim off ends of each roll; cut each into 8 slices.

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.

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.

Steps:

• Combine cream cheese, horseradish and seasoning salt. (Light or fat-free cream cheese also works well).
• Spread 1 1/2 teaspoons of mixture on each salami slice.
• Roll up and secure with toothpicks.
• ANOTHER OPTION: Sometimes I mixed the cream cheese with 1 teaspoon of garlic, and 1/4 cup of shredded parmesan.
• These are good with olives on the toothpicks.

Steps:

• Add mayonnaise, cream cheese, mustard, and chiles to a small bowl and mix until smooth.
• Heat tortillas according to package directions. On each warm tortilla evenly spread 1 1/2 teaspoons of the mayonnaise mixture and top with salami. Spread another 1 1/2 teaspoons of mayonnaise mixture over the salami and top with a lettuce leaf keeping layers as even as possible.
• Gently roll up each tortilla tightly and trim ends. Wrap each roll in plastic wrap and refrigerate at least 30 minutes before serving. When ready to serve cut each roll into eight pieces and secure each piece with a cocktail toothpick.