8 oz. package deli-style hard salami (thinner is better as it rolls easier)
6-8 oz. package cream cheese, room temperature
1/2 green pepper, sliced thin
Place a piece of plastic wrap on a clean surface.
Place the cream cheese on top of the plastic wrap and cover with another piece of wrap the same size.
Roll out the cream cheese into an even layer rectangle shape, approximately 1/4-inch thick.
Remove the top layer of plastic wrap and lay out the salami on the cream cheese layer until all the cream cheese is covered,
Lightly press the salami into the cream cheese to make it stick.
Place the another plastic wrap and carefully flip the salami and cheese so that the cream cheese is again on top. Remove the wrap and place the slices of green pepper randomly all over the cream cheese.
(Add any other veggies you’d like, just don’t overfill it.)
Gently lift the edge of the plastic wrap and bend inward, move the plastic wrap out of the way and carefully begin rolling.
Roll the salami over the cream cheese being careful not to leave any air space and use the plastic wrap to pull it tight as you work.
After it’s all wrapped up like a log, secure the plastic wrap around it. Refrigerate at least 4-6 hours or overnight. Cut the roll-ups slices thin and place on a cracker. As large crackers may need a thicker slice, while smaller crackers will need one cut thinner.