This recipe began as a one-pan pantry rescue on a busy weeknight and quickly became my go-to snack for everything from after-school munching to last-minute entertaining. I first put these together when I had a craving for something savory, creamy, and crunchy without reaching for bread. The combination of thin Genoa salami, whipped cream cheese, and finely diced dill pickles delivers a punch of flavor while keeping the carb count low. On the first night I made them, my partner sampled one and came back for six more; since then they have appeared at every casual gathering in our home.

What makes these roll-ups special is their simplicity and contrast of textures. The salami provides a slightly chewy, peppery exterior that crisps lightly if you sear it briefly, while the cream cheese brings rich, silky body. The diced pickles add bright acidity and a satisfying crunch that balances the fat. I like to make a small batch and keep it chilled so guests can grab one or two. They travel well, plate beautifully as pinwheels, and are a reliable low-carb option that even non-keto friends tend to love.

Ingredients

• Genoa or hard salami, 8 slices: Choose medium-thickness slices for easy rolling. Genoa has a tangy, slightly garlicky profile; a firmer hard salami will hold shape better. Look for nitrate-free varieties if you prefer cleaner labels.
• Cream cheese, 4 ounces softened: Full-fat cream cheese gives the best texture and flavor. Soften at room temperature for 15 to 20 minutes or microwave in 5 second bursts until easily spreadable.
• Dill pickles, 2 tablespoons finely diced: Use dill rather than sweet pickles to keep flavors bright. Pat the diced pieces dry on a paper towel to avoid excess moisture in the filling.
• Green onion, 1 tablespoon chopped (optional): Adds a mild onion note and fresh color. For a milder approach, use only the green portion; for more bite include some white.
• Garlic powder or Italian seasoning, 1 teaspoon: Garlic powder gives a direct savory boost; Italian seasoning adds herbs like oregano and basil for complexity.

Instructions

Prepare the filling: In a small bowl, combine the softened cream cheese with the finely diced dill pickles, chopped green onion if using, and garlic powder or Italian seasoning. Use a fork or small spatula to blend until smooth and evenly distributed. Taste and adjust seasoning. The filling should be spreadable but not runny; if it is too soft refrigerate for 10 minutes. Lay out the salami: Place 8 slices of salami flat on a sheet of parchment paper with a small gap between each slice. If slices are folded or curled from the package, gently press them flat with your palm. Laying them flat makes rolling easier and more uniform in size. Portion the filling: Spoon approximately 1 teaspoon of the cream cheese mixture onto the center of each salami slice, leaving a clean border of about 1/4 inch around the edges. This border helps prevent the filling from squeezing out when you roll. Roll tightly: Starting from one end, roll each slice tightly over the filling, applying gentle pressure to form a compact cylinder. If the salami resists rolling, a quick pressing motion with the palm will help seal it. For parties, chill the rolls to firm up before slicing; for quick snacks, serve whole. Secure and chill: Insert toothpicks if needed to hold the rolls closed. Transfer the roll-ups to the refrigerator and chill for at least 15 minutes to allow the filling to set. When ready, serve whole or slice into 1/2 inch pinwheels on a sharp knife for a neat presentation.

Storage Tips

Store the roll-ups in a single layer in an airtight container lined with parchment to prevent sticking. If you must stack, place a sheet of parchment between layers. Refrigerate for up to 72 hours for best texture. To refresh chilled roll-ups, let sit at room temperature for 10 minutes before serving so the cream cheese softens slightly. Do not freeze, as frozen cream cheese becomes grainy and pickles lose their crunch. For transport, use an insulated cooler with an ice pack and consume within 6 hours.

Ingredient Substitutions

If you do not have Genoa salami, use any thinly sliced cured meat such as soppressata or pepperoni for a spicier profile. For a lower-sodium option, seek out low-sodium deli salami or substitute thin slices of turkey or roast beef, noting the flavor and texture will change. Swap cream cheese for a full-fat ricotta blended until smooth for a lighter, slightly grainier filling. Replace dill pickles with finely chopped capers or roasted red peppers for different tang profiles. Each substitution shifts the final taste, so adjust seasoning to balance.

Serving Suggestions

Serve whole roll-ups on a simple wooden board with a bowl of mustard or sugar-free chutney for dipping. For a party, slice into 1/2 inch pinwheels and arrange in concentric circles on a platter, garnished with fresh dill or finely chopped chives. Pair with crisp raw vegetables, olives, and a sharp cheddar for a low-carb spread. These also work well as sandwich toppers or as a protein-rich snack in lunch boxes. For a breakfast twist, pair with sliced hard-boiled eggs and cherry tomatoes.

Cultural Background

Salami originates from traditional Mediterranean cured-meat techniques, particularly Italian and Spanish charcuterie traditions. The practice of pairing cured meats with cheese is centuries old, rooted in preserving protein and fat for long journeys and seasonal scarcity. Combining salami with creamy cheese echoes antipasto platters served in Italian homes, where cured meats are balanced by acidic pickles or marinated vegetables. These roll-ups are a modern, portable take on that classic pairing.

Seasonal Adaptations

In summer, swap the green onion for finely chopped fresh basil and add a sliver of sun-dried tomato for brightness. Fall and winter call for bolder flavors, so increase the garlic powder or add a pinch of smoked paprika for warmth. For holiday platters, offer a variety of salamis and cheeses so guests can mix and match. You can also add a smear of whole-grain mustard inside the roll for an autumnal note that complements richer charcuterie.

Meal Prep Tips

Make the filling up to 48 hours ahead and store in a sealed container. Assemble roll-ups the day you will serve them to maintain the best texture, or assemble and chill for up to 24 hours. Use a shallow airtight container with parchment to keep rolls from sticking. For portion-controlled meal prep, pack two or three roll-ups per lunch container with celery sticks and a small dip cup. Keep cold until ready to eat and enjoy within the same day for peak freshness.

These roll-ups are a testament to how small adjustments in technique and ingredient quality can elevate a simple snack. I hope you make them often and tweak the flavors to match your pantry and palate. They are one of those little recipes that become a dependable favorite in a household with busy days and hungry guests.