Italian roll-ups with salami, are super easy to make finger foods, perfect as an appetizer for the holidays.
A tasty and cute appetizer that comes together in 10 minutes.
I used Italian piadina but if you can’t find it, you can also use flour tortilla. The result will be great just the same.
A few simple ingredients to make a quick appetizer that everyone will love. Children will love it.
In my Italian blog I made a fish version with smoked salmon. Here is the recipe: Quick salmon rolls with piadina.
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Video recipe of the day
- DifficultyVery easy
- CostVery cheap
- Preparation time10 Minutes
Ingredients for 8 Italian roll-ups with salami
How to prepare Italian roll-ups with salami
How to cut the flour tortilla (or piadina)
Using a smooth-bladed knife, cut the piadina to square it. To do this, cut off two opposite ends of the piadina and apparate one side (photos 1-2).
Stuffing tortillas (piadinas)
In a bowl, mix the spreadable cheese with the parsley, lemon juice and cheese.
Spread the piadina with the resulting cream cheese, forming an even layer (photo 3).
Cut the piadina into 4 strips (photo 4). If you want smaller rolls, you can get them by cutting narrower strips.
Cut a slice of salami in half and arrange it on the piadina strip. The rounded end of the salami slice should come out of the piadina strip (photo 5-6).
Arrange a black olive on one end (photo 7).
Roll up the strip starting with the olive and tightening well (photo 8-9).
Stand the roll upright (photo 10) and secure with a toothpick, inserting half an olive on each side.
How to serve Italian roll-ups with salami
Decorate each roll with a tuft of cream cheese, an arugula leaf and a grain of black pepper.
How to store Italian roll-ups with salami
The salami rolls will keep in the refrigerator, in an airtight container. Consume them within 2 days at most.
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Visit also my site of recipe in italian language, Dolci Creazioni..e non solo..tatam, you can find, for example, more idea to prepare in your kitchen.
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