Appetizer Salami Rolls make an easy flavorful appetizer. As well, they’re a nice addition to your next charcuterie.
I also want to mention, these appetizers are keto-friendly and gluten-free.
Once you see how easy and tasty they are they will become a favorite party recipe! Entertaining doesn’t have to be stressful, complicated, and expensive. Chances are, your guest will remember the people and conversion, not the food. Maybe they’ll remember the cocktails! 😉
APPETIZER SALAMI ROLLS
If you are entertaining or want a super quick snack, Appetizer Salami Rolls are for you! You can whip these bad boys up in less than 10 minutes or under (depending on how quick you are). You can even add spice to it by using chipotle, paprika, or garlic salt.
First, pipe about one tablespoon of dip or cheese spread onto each of the Salami slices. Roll them up to create a log. Finally, roll the Salami to enclose the cheese mixture and secure it with a toothpick. Alternately, you can lay the seam side down to secure.
WHAT IS SALAMI?
- In general, salami is fermented, aged meat.
- The word salami is actually plural for the Italian work salami. Examples include Genoa salami, pepperoni, hard salami, Spanish chorizo, dry salami, and soppressata.
- Not all cured meats, however, are considered salami. For example, prosciutto, bacon, and pancetta, while cured and preserved, are not salami.
- Salami can be made with beef or pork, or sometimes veal, venison, or turkey.
Serve alone arranged on a plate, or serve as part of a big beautiful spread with other nibbles on a charcuterie board.
MORE RECIPES YOU’LL ENJOY!
- How to Assemble a Charcuterie Board
- Southern Inspired Charcuterie
- Topgolf Pretzel Board
- Blackberry Bites
- Goat Cheese Stuffed Dates
Please keep in mind that nutritional information is a rough estimate and can vary based on the products used.
I updated this post from an earlier version on April 11, 2013. I made new photos and simplified the recipe instructions.
Appetizer Salami Rolls
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- 18 slices salami
- 1 cup green onion dip
- Lay slices of salami out on a work surface.
- Spoon the green onion dip into a zip-top bag and snip the corner off. Unlike most times when you're snipping off a small corner, for these you want a larger hole about ½-inch wide.
- Squeeze the dip down the center of the salami. fold one side over the dip then roll. You can secure with a toothpick or lay them seam-side down.
- Refrigerate until time to serve.