Ingredients
- 1 lb. cream cheese, room temp.
- 1/2-3/4 lb. salami, thinly sliced
- 1.2 green pepper, thinly sliced
Preparation
Step 1
Lay out plastic wrap on work surface. Place cream cheese on top and another layer of plastic wrap over it. With rolling pin, flatten cream cheese to about 1/4" thick. Occasionally pull wrap off the top and replace so it does not work its way under the cheese.
Remove wrap and add salami, lightly pressing so it sticks, overlapping the slices until cream cheese is covered. Replace plastic wrap and flip so cream cheese is again on top. Remove wrap and place green pepper over the cheese.
Roll the salami over the cream cheese being careful not to leave any air space. Use the plastic wrap to pull it tight. Wrap in plastic wrap and refrigerate for 4-6 hours or overnight. The longer the better for cutting. Cut into thin slices. Serve with favorite crackers.