Genoa Salami Rolled with Creamy Italian Spread

We had an impromptu family dinner this weekend, and a sudden invite to some friends house for dinner.  I wanted to make a quick appetizer that didn't require a lot of work, nor a lot of leftovers. 


I stumbled on this recipe on Tasty Kitchen.  It was an easy, low prep recipe with delicious results.


Genoa Salami Rolled with Creamy Italian Spread
Recipe from Tasty Kitchen
Makes about 24


8 ounces, weight Cream Cheese, At Room Temperature
½ cups Sour Cream
¼ teaspoons Black Pepper
¼ teaspoons Parsley
¼ teaspoons Oregano
2 packages (16 Oz. Size) Sliced Provolone Cheese
2 pounds Sliced Genoa Salami


In a mixing bowl, add room temperature cream cheese, sour cream, black pepper, parsley, and oregano. Mix well to a creamy consistency. Chill in refrigerator 10 minutes.


Cut sliced Provolone cheese in half and set aside on work surface. [Jenn Note: I couldn't visualize this too well so I used a biscuit cutter and cut my provolone in rounds that were slightly smaller than the salami.]


Lay sliced genoa salami on work surface flat. Spread cream cheese mixture evenly on salami slice. Add a halved slice of Provolone cheese on top. Roll up and secure with a toothpick. Repeat with remaining ingredients.