Salami Pinwheels with Cream Cheese Recipe
Salami Pinwheels with Cream Cheese are always a big hit when I serve them at parties or get-togethers. They’re cute, super tasty and loved by adults and kids alike.
One of the best things about this recipe is that you can customize it to your taste (or diet) by using regular, reduced-fat or flavored cream cheese. You can even make it vegetarian or vegan by using vegetarian salami slices and non-dairy cream cheese.
Though I used chopped parsley in the demonstration photos, this recipe can also be made with fresh chopped basil, chives, cilantro or oregano.
If you don't have fresh herbs on hand, use dried chives, basil or oregano instead.
Here’s the recipe for Salami Pinwheels with Cream Cheese along with photos that demonstrate how easy these are to make.
This recipe makes approximately 18 to 20 pinwheels.
- 18 Slices of Salami, (or Vegetarian Salami)
- 16 oz. Plain Cream Cheese, (Regular, Reduced-Fat, or Dairy-Free)
- Approx. 3 TBS Finely Chopped Fresh Basil, (You can substitute chopped parsley, chives, oregano or cilantro)
- Coarsely Ground Black Pepper
- Parsley, (Optional for garnish)
You'll Also Need
- Plastic wrap or wax paper
- A sharp, finely serrated knife for cutting the pinwheels
- A butter knife for spreading the cream cheese
- A cutting board
- A large plate or serving tray
- Regular or cocktail toothpicks for serving
Line a tray or counter top with some plastic wrap or wax paper.
Spread a thin, even layer of cream cheese onto one slice of salami. Reduced-fat cream cheese works just as well as regular cream cheese in this recipe.
Don't spread the cream cheese too thickly or you might run out before you finish the rest of the batch.
Tip: Take the cream cheese out of the refrigerator twenty minutes before starting so it's easier to spread.
Sprinkle the cream cheese layer with a little coarsely ground black pepper (to taste) and some finely chopped basil, parsley, chives or cilantro as shown below.
Place another slice of salami on top of the first, about 1/3 of the way down as shown. Press down lightly to help it ‘stick’ to the first slice.
Spread a thin layer of cream cheese onto that slice as well. Then, add black pepper and your choice of herbs, just like the first one.
Repeat this process until you have a vertical row of six slices of salami covered with cream cheese, herbs and black pepper.
Salami Pinwheels Poll
What do you plan to use in your pinwheels?
Starting from the very bottom, begin rolling up the salami as neatly and tightly as possible. Be sure to catch the loose bottom edges as you roll.
Once it’s completely rolled up into a log shape, wrap it in plastic wrap or wax paper and refrigerate for at least an hour.
Repeat this process with the rest of your salami slices, cream cheese and herbs.
After the rolls have been refrigerated, put them one at a time on a cutting board and slice them into approximately 1/2 inch slices with a sharp, finely serrated knife.
Tip: The ends of the rolls won't have a nice pinwheel shape, so just cut these off to have as samples.
Let's Make Some Pinwheels
Re-shape each pinwheel into a circle (if necessary) and arrange them on your serving tray. Garnish the edges of your tray with fresh parsley or cilantro if desired.
Stick a toothpick in each for serving. You can make them even more interesting by adding cocktail or decorative toothpicks.
Keep the pinwheels loosely covered and refrigerated until you serve them.
Salami Pinwheels Recipe Variations
If you'd like to get creative with your pinwheels or need to accommodate dietary restrictions, here are some options you may want to try:
- Use a flavored cream cheese instead of plain.
- Use hummus instead of cream cheese. (This will only work if you have a thick style of hummus)
- Use another type of round lunch meat slices instead of salami. Try turkey, pastrami or ham.
- Make the recipe with vegetarian lunch meat slices. Many grocery stores carry veggie salami, turkey or ham slices. For vegans, find a non-dairy cream cheese.
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© 2013 carolynkaye