Need a quick appetizer for a get-together or cookout? Ham and salami roll-ups have soft flour tortillas wrapped up with ham, salami, cream cheese, and pickles. These will disappear in no time!
I’m going to come right out and say something that might make me unpopular. Summer is coming to an end and I am very happy about it. I know this kind of talk is shunned, especially in a state like Michigan, but I can’t help it. Fall is the best! Tailgating, cookouts, and enjoying the last few months of warm weather. I am into it!
These ham and salami cream cheese roll ups have:
- Softened cream cheese with spices added in. Mix the cream cheese with garlic powder and seasoning salt.
- Flour tortillas. Perfect for easily wrapping up the ingredients together.
- Sliced baked ham and hard salami. Purchased thinly sliced lunch meat from the deli section.
- Pickles. Dill pickle spears work best.
- Colby jack, tomatoes, and green olives. Secure each appetizer with a toothpick and top for an extra flair of presentation.
Visit YouTube for a video of how to make these
Ham and Salami Roll-Ups
How to make ham and salami roll-ups step-by-step
First, make sure that your cream cheese has softened some. If you try and mix the spices it will be too hard and then it can also tear the tortilla when spreading it. I left mine out for about 30 minutes.
Once the cream cheese has softened, add your chili powder, garlic & seasoning salt to it. Mix well.
Lay out all of my tortillas and spread them with cream cheese.
Top with 3 pieces of hard salami and 1 slice of ham.
Cut a spear of pickle in half and dab with a paper towel to dry. Add to the edge of the ham slice.
Spear with 3 toothpicks at equal distance and secure. Cut in even sections.
Repeat with the other 11 tortillas.
Cube the cheese into pieces, halve the cherry tomatoes, and dispense out enough of the green olives. You will get 3 roll-ups from each tortilla so make sure you have 36 pieces of cheese, tomatoes, and olives for the garnish.
Add a piece of cheese, tomato, and olive for garnish.
Tips & Variations
- Make sure to use about 2 tablespoons per tortilla so there is enough for all of the tortillas.
- So there isn’t pickle juice soaking into the tortillas, use a paper towel to dab the liquid off of the before adding it to the roll-up.
- Make your own refrigerator dill pickles with this recipe from The Cozy Apron.
Place any leftovers in a covered container and refrigerate. Eat within 3 days.
It is not recommended to freeze these appetizers.
Check out these other dishes that are ready to party
And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Ham and Salami Rollups
- 36 toothpicks
- 1 package 10-inch tortillas 12 pack
- 8 ounces cream cheese softened
- 1/4 pound hard salami
- 4 1/2 ounces cooked ham
- 1/2 teaspoon garlic powder
- 1/2 teaspoon season salt
- 1/2 jar pimento-stuffed green olives need 36 olives total
- 18 cherry tomatoes halved
- 8 ounces Colby jack cheese in a block cut into 36 pieces
- 12 pickle spears halved and patted dry
- Let the cream cheese soften for about 30 minutes. Once softened, add the garlic powder and seasoning salt to it. Mix well.8 ounces cream cheese, 1/2 teaspoon garlic powder, 1/2 teaspoon season salt
- Lay out tortillas and then layer from there. Tortilla layered with cream cheese mixture, add salami, add ham, add pickle, and roll.1 package 10-inch tortillas, 1/4 pound hard salami, 4 1/2 ounces cooked ham, 12 pickle spears
- Repeat with the rest of the tortillas.
- Cut up all your cheese and tomatoes. You will get 3 roll-ups from each tortilla so make sure you have 36 pieces of cheese, tomatoes, and olives for the garnish.
- Now you will add 3 toothpicks to secure. Cut in even sections. Add a piece of cheese, tomato, and olive for garnish.
Tips for making this recipe:
- To make spreading the cream cheese easier, set it out on the counter to soften for 30 minutes before using.
- Use 2 tablespoons of cream cheese per tortilla.
- Dry the pickles off before adding them to the roll-up.
- To store: add to a covered container. Eat within 3 days.
Originally published in September 2016. Updated with photos in November of 2022, same great recipe.
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Last Updated on April 2, 2023 by Erin@BottomLeftoftheMitten