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Friday, May 21, 2010

Crispy Salami Rolls

I seem to be on a roll this week with recipes from the holiday party.  This is one I created.  We made a huge batch and they were gone.  Just plain inhaled.  Next year, I'll make a double batch. Crispy salami is so much more flavorful than the plain old stuff.  That and it's a great way to get some of the fat out of the salami.  The leftover filling is great on crackers or grilled cheese sandwiches. Or you can stuff it into a chicken breast and broil it.

Crispy Salami Rolls
large package of salami from Sam's club
8 oz package cream cheese, softened
1 c pimento stuffed green olives, finely chopped

Coarsely chop half the salami.  Brown it until crispy then drain on paper towels.  Whip the cream cheese until it's fluffy.  Mix in the olives and the crispy salami.  Take a piece of the uncooked salami and smear it with about 1-2 t of the salami and olive mixture.  Roll it up.  Repeat until you run out of either uncooked salami or filling. 

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