Salami & Goat Cheese Pinwheels with Honey Foxes Love Lemons

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To get started making Salami pinwheels, whip your room temperature cream cheese using a hand or stand mixer until light and fluffy. Place a large piece of plastic wrap on your counter top and spread your softened cream cheese into a rectangle (roughly 8 x 12). Arrange slices of salami on top of the cream cheese, overlapping to minimize holes.

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Instructions. Bring cream cheese to room temperature and whip until fluffy. Spread cream cheese in a ¼ inch thick rectangle in the center of a large piece of plastic wrap. Spread pickles over cream cheese. Place salami over cream cheese in overlapping layers so all cream cheese layer is covered. Place a second piece of plastic wrap over salami.

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Gently but tightly, roll the tortilla up. Wrap the tortilla roll up in plastic wrap and refrigerate for 3 hours to overnight. For best results, use a serrated knife to make the cuts. When ready, remove the wrap from the plastic wrap and cut the ends off. Cut individual pinwheels in 1/2-inch increments.

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Combine the cream cheese with the meat over low heat until just incorporated. Allow the mixture to cool slightly. Preheat the oven according to the package of seamless dough. (350 or 375 depending on the pan you use.) Unroll the seamless dough and spread the cooled meat mixture. Roll the dough into a log shape and slice into eight equal pinwheels.

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Sprinkle 1/2 of the cooked sausage evenly over cream cheese. Starting at a long edge, roll dough around filling into a log; wrap in plastic wrap or parchment paper. Repeat to make and wrap a second roll. Refrigerate rolls until firm, at least 1 hour. Preheat the oven to 375 degrees F (190 degrees C). Remove rolls from the refrigerator and unwrap.

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Mix well. Taste your cream cheese mixture and add extra onion powder, garlic powder, salt and black pepper to adjust the seasoning as needed. We sometimes like to add a splash or two of hot sauce for just the right amount of added kick. Chop your pickles into small cubes.

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Just follow these simple instructions. Mix all of the ingredients (except tortillas) together in a large bowl to create the cheese spread. Spread the mixture thinly and evenly over each tortilla. Roll each tortilla tightly and wrap in plastic wrap. Chill in the refrigerator for several hours or overnight.

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1. Chop the salami into very small pieces. 2. Combine the cream cheese, chopped salami, and dill relish in a bowl. 3. Spread the cream cheese mixture onto the tortillas. 4. Roll each tortilla up into a pinwheel. Using a sharp knife, slice into 3/4-inch slices.

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Instructions. Mae filling. In a bowl, use a rubber spatula to fold together cream cheese, salami, and relish. Assemble. Working with one flour tortilla at a time, spread ¼ of the cream cheese mixture on one side. Roll up tighly and transfer to a plate. Repeat with all tortillas and the rest of the filling. Chill.

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Instructions. Spread the cream cheese spread evenly over the wrap or tortilla. Sprinkle with the chopped olives, lay the salami over the olives, and then cover with the spinach leaves. Start at one end and tightly roll the wrap into a long tube. Use a sharp knife to cut into 1 inch pieces.

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Arrange the salami on top of the dough, leaving a border of about 1/4-inch along the outside. Sprinkle the cheese on top of the salami, and then top with the red pepper, red onion, and banana pepper. Use the parchment paper to help you roll up the dough into a log. Cut the log cross-wise into 8 equal pieces.

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Instructions. Divide the cream cheese among the tortillas. Spread the cream cheese in a thin layer to cover the tortillas. Add thin layers of ham and salami, covering half of each tortilla. Spread the banana pepper rings in a line down the middle of the tortilla, along the edge of the meat. Add the lettuce and Italian dressing to a bowl.

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Instructions. Lay out salami on a cutting board in a flat layer, creating 3 rows of four slices, and overlapping them slightly. Spread half of the cream cheese over the salami slices. Sprinkle half of the banana peppers on top of the cream cheese. Tightly roll the meat, cream cheese, and banana peppers into a log shape and wrap the log in.

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Step 4. Place another slice of salami on top of the first, about 1/3 of the way down as shown. Press down lightly to help it 'stick' to the first slice. Spread a thin layer of cream cheese onto that slice as well. Then, add black pepper and your choice of herbs, just like the first one. Scroll to Continue.

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Instructions. Combine softened cream cheese with pickle relish, and mix well. Spread each tortilla with 1/6 of the cream cheese mixture. Top each tortilla with 4 slices of salami (or other deli meat). Roll each tortilla tightly, and refrigerate for 30 minutes. Slice each rollup into 1-inch sections and lay flat for serving.

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Let cream cheese sit at room temp for about 10 minutes to soften. Spread over three large tortillas. Top evenly with salami slices, drizzle with mustard, and top with pickle quarters, leaving about 2-inches from one edge. Tightly roll into a tube, slice into roughly 1-inch pinwheels, and serve.