Italian Deli Roll-Ups

Name: Italian Deli Roll-Ups
Prep time: 25 min
Total time: 2 h 25 min
Yield: 32
Cuisine: Italian
Ingredients: 2 packages (6 oz each) thinly sliced deli salami; 1 container (8 oz) cream cheese spread; 1 cup chopped jarred giardiniera, patted dry; 1 jar (6 oz) Progresso™ marinated artichoke hearts, drained, chopped, patted dry; 1 cup jarred roasted red pepper strips, patted dry; 12 thin slices provolone cheese (from 7.6-oz package); 4 cups baby spinach leaves, lightly packed

3 Ratings

3 Comments

Kitchen Tested

Prep 25 min
Total 2 hr 25 min
Servings 32

Your eyes don’t deceive you: There’s no tortilla to be found in this hearty roll-up. The classic flavors of an Italian deli sandwich are rolled inside salami instead. How’s that for impressive? MORE+ LESS-

By Tablespoon Kitchens

Updated June 15, 2017

Ingredients

packages (6 oz each) thinly sliced deli salami

container (8 oz) cream cheese spread

cup chopped jarred giardiniera, patted dry

jar (6 oz) Progresso™ marinated artichoke hearts, drained, chopped, patted dry

cup jarred roasted red pepper strips, patted dry

thin slices provolone cheese (from 7.6-oz package)

cups baby spinach leaves, lightly packed

Steps

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1

Place 4 (12x12-inch) pieces plastic wrap on work surface. Overlap one-fourth of the salami in 11x8-inch rectangle on one of the pieces of plastic; repeat with remaining salami and plastic. Top each sheet of salami with teaspoonfuls of cream cheese spread, spread evenly, leaving 1/2-inch border. Top half of each sheet with giardiniera, artichoke hearts and pepper strips. Top with provolone slices and spinach.
2

Starting from side with toppings, roll up very tightly, using plastic wrap as an aid to hold the roll-up together. Wrap tightly with the plastic wrap. Refrigerate at least 2 hours but no longer than 24 hours.
3

To serve, cut 1/2 inch from end of each roll, and discard. Cut each roll into 8 (1 1/4-inch) slices.

Expert Tips

Larger salami slices (3-inch or larger) are easier to roll, but any thin salami will work.
For the prettiest presentation and easiest rolling, remove any long stems from the spinach leaves before adding to the filling.