1 pound cream cheese, room temperature
1/2 -3/4 pounds salami sliced thin (thinner is better as it rolls easier)
1/2 green pepper, thinly sliced
1. Lay out a large piece of plastic wrap on the work surface. Place the cream cheese on top of the plastic wrap and cover with another piece of wrap the same size. With a rolling pin roll the cream cheese out into an even layer, approximately 1/4-inch thick. Watch the edges of the cream cheese as it rolls out because the top wrap can work its way under the cheese. To avoid this, occasionally pull the wrap off and replace it to continue rolling the cheese into a rectangle.
2. Remove the top layer of plastic wrap and add the salami, overlapping…Read full preparation method