- Genoa Salami (sliced very thin)
- Plain Cream Cheese (softened)
- Pickles (minced)
Mix approximately 3-4 pickles per 4 ounces of cream cheese
I used 1/4 tsp of some herbs I had left over from a pork rub but you really don’t need them.
Mix together cream cheese and pickles and spread on the salami.
Roll the salami with the mixture inside
Cut the salami in little bite sizes and secure with a toothpick.