Jalapeño, Salami & Cream Cheese Roll-up

• Gluten free

• Meat

  • 1/2 lb Salami, thin

• Produce

  • 2 Jalapeno peppers

• Dairy

  • 1 lb Cream cheese

Found on cookinglifetothefullest.com

Ingredients

• 1 pound cream cheese, room temperature
• ½ pound salami, sliced thin
• 2 jalapeño peppers, seeded and chopped

Directions

• 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 ¼-inch thick.
• Remove the top layer of plastic wrap and add the salami, overlapping the slices until all the cream cheese is covered, lightly press the salami into the cream cheese to make it stick.
• Replace the plastic wrap and carefully flip the salami and cheese so that the cream cheese is again on top.
• Remove the wrap and place the jalapeño peppers over the cheese.
• Roll the salami over the cream cheese being careful not to leave any air space and use the plastic wrap to pull it tight as you work.
• Roll the meat log and press the outer layers tight to hold it all together.
• Wrap the log in plastic wrap and refrigerate a couple hours or overnight.
• Cut the meat into thin slices.