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Salami Cream Cheese Pickle Pinwheels Everyone Loves

Salami Cream Cheese Pickle Pinwheels

A no-cook party appetizer featuring thin salami, creamy softened cream cheese, and crisp dill pickles rolled into tidy, savory pinwheels. Chill the rolls before slicing for the cleanest presentation.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 45 minutes
Servings: 32 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Thinly sliced Genoa or hard salami
  • 8 ounces Full-fat cream cheese, softened
  • 4 pickles Large whole dill pickles
  • 8 spears Or dill-pickle spears
Optional Flavor Additions
  • 1-2 tablespoons Finely chopped green onion
  • 1/2 teaspoon Garlic powder

Method
 

Step-by-Step
  1. Drain the pickles thoroughly and pat them very dry with paper towels. Allow the cream cheese to soften until it is easy to spread.
  2. Arrange several salami slices in a slightly overlapping rectangle on plastic wrap or parchment paper. Spread a thin, even layer of cream cheese over the salami and sprinkle with optional green onion or garlic powder.
  3. Place a pickle spear along one edge of the salami rectangle. Use the plastic wrap to help roll the salami tightly around the pickle into a compact cylinder.
  4. Repeat with the remaining salami, cream cheese, and pickles. Wrap each completed roll and refrigerate for at least 30 minutes, or about 1 hour for especially clean slices.
  5. Trim the ends from each chilled roll, then cut into approximately 1/2-inch pieces with a sharp serrated or chef’s knife. Arrange the pinwheels cut-side up and serve cold.

Notes

Drying the pickles well is the most important step for firm pinwheels. Keep the finished rolls refrigerated until serving, and chill them for about 1 hour when presentation matters.