Salami Wedges Recipes

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SALAMI ROLL-UPS



Salami Roll-Ups image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 30m

Yield 40 roll-ups

Number Of Ingredients 4

One 8-ounce package cream cheese, softened
2 tablespoons finely chopped fresh chives
1 small jar pimentos, patted dry
20 thin slices salami

Steps:

  • Mix together the cream cheese and chives in a bowl. Cut the pimentos into small pieces.
  • Spread a thin layer of the cream cheese mixture onto a salami slice; fold in half, then half again to form a wedge shape. Thread 2 pieces of pimento onto toothpicks and use to secure the roll-up. Repeat for the remaining salami slices.
  • Slice the roll-ups in half and serve on a platter.

HOMEMADE SALAMI



Homemade Salami image

This homemade salami is good for party trays. It can be served on platter with sliced cheese and crackers, or just eaten in a sandwich.

Provided by BLUIC

Time P1DT1h45m

Yield 30

Number Of Ingredients 8

2 pounds ground beef
¼ teaspoon garlic powder
¼ teaspoon onion powder
½ teaspoon mustard seed
2 tablespoons sugar-based curing mixture (such as Morton® Tender Quick®)
1 tablespoon coarsely ground black pepper
1 teaspoon red pepper flakes
1 teaspoon liquid smoke flavoring

Steps:

  • In a large bowl, mix together the ground beef, garlic powder, onion powder, mustard seed, curing salt, black pepper and liquid smoke. Mix in the red pepper flakes if desired. Roll the mixture into a 2 inch diameter log, and wrap tightly in aluminum foil. Refrigerate for 24 hours.
  • Preheat the oven to 325 degrees F (165 degrees C). Make a few slits in the bottom of the roll to allow the fat to drain when cooking. Place roll onto a broiler pan, and fill the bottom part of the pan with about 1 inch of water to keep the salami moist.
  • Bake for 90 minutes in the preheated oven. Remove from pan and cool completely before unwrapping the salami. Slice and eat as lunch meat, or serve on a tray with crackers and cheese.

Nutrition Facts : Calories 96.5 calories, Carbohydrate 0.2 g, Cholesterol 25.7 mg, Fat 8.2 g, Fiber 0.1 g, Protein 5.1 g, SaturatedFat 3.3 g, Sodium 485.8 mg

SALAMI AND CREAM CHEESES WEDGES



Salami And Cream Cheeses Wedges image

I got this recipe from a little cookbook entitled "Tested Best", which featured recipes from America's food companies test kitchens. Surprisingly good for little effort, and it can be varied to suit your taste. A great addition to an appetizer tray, or even as a late night snack!

Provided by Martha Price

Categories     Other Snacks

Time 10m

Number Of Ingredients 9

1 3 oz. package cream cheese, softened
2 Tbsp milk or cream
1 tsp lemon juice
1/2 tsp msg - accent (optional)
1/2 tsp prepared mustard
1/4 tsp salt
1 tsp horseradish
2 Tbsp finely crushed corn chips (fritos)
5 slice salami (approx. 4 inches in diameter)

Steps:

  • 1. Blend cream cheese with milk. Add remaining ingredients except salami.
  • 2. Spread cream cheese mixture on slices of salami, putting one on top of the other to form a stack, ending with salami.
  • 3. Chill. When ready to serve, cut into wedges.

SALAMI



Salami image

Here's a great salami recipe. You can add spices to make pepperoni too.

Provided by BEULAH MAE

Time P1DT1h10m

Yield 32

Number Of Ingredients 5

2 pounds ground beef
½ teaspoon coarsely ground black pepper
½ teaspoon minced garlic
½ teaspoon ground mustard seed
2 tablespoons sugar-based curing mixture (such as Morton® Tender Quick®)

Steps:

  • In a large bowl, mix together the ground beef, black pepper, garlic, mustard seed and curing salt until well blended. Divide into 2 or 4 rolls, wrap in aluminum foil, and refrigerate for 24 hours.
  • Bring a large pot of water to a boil. Place the wrapped rolls in the water, and simmer for 1 hour over medium to low heat. Remove carefully, and poke holes in the foil to drain. Set aside to cool. Remove foil, and rewrap with new aluminum foil. Refrigerate until fully chilled, about 3 hours. Slice, and use for sandwiches, crackers, salads or just snacking.

Nutrition Facts : Calories 88.4 calories, Carbohydrate 0.1 g, Cholesterol 24.1 mg, Fat 7.6 g, Protein 4.7 g, SaturatedFat 3.1 g, Sodium 455.3 mg

SALAMI & SUN-DRIED TOMATO WEDGES



Salami & Sun-Dried Tomato Wedges image

Adapted from an Australian Womens Weekly Recipe. Makes quite an impressive addition to a fingerfood banquet, yet it is quite simple to make.

Provided by Good Looking Cooking

Categories     Meat

Time 30m

Yield 40 wedges, 12 serving(s)

Number Of Ingredients 7

250 g soft cream cheese
2 tablespoons fresh basil, chopped
6 sun-dried tomatoes, chopped
10 slices white bread
20 slices salami
10 pitted green olives, halved
10 pitted black olives, halved

Steps:

  • Blend or process half the cheese with basil until smooth.
  • Blend or process remaining cheese separately with tomatoes until smooth.
  • Cut rounds from the bread the same size as the salami.
  • Spread a slice of salami with basil mixture, top with a bread round.
  • Spread bread with tomato mixture, top with a slice of salami.
  • repeat with remaining salami, basil mixture, bread and tomato mixture, making 10 stacks.
  • Cover, refrigerate for 30 minutes.
  • Just before serving, cut stacks into 4 wedges, top each wedge with half an olive, secure with a toothpick.
  • Can be prepared 3 hours ahead.
  • Store covered in refrigerator.
  • Not suitable to freeze.
  • Preparation time does not include refrigeration time.

SALAMI WEDGES



Salami Wedges image

This works well as part of an appitizer tray. I got this recipe many, many years ago from a good friend. This can be made up ahead of time and chilled.

Provided by Abby Girl

Categories     Very Low Carbs

Time 15m

Yield 36 wedges

Number Of Ingredients 6

8 ounces cream cheese, softened
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/2 garlic clove, minced
1 green onion, chopped finely
36 slices salami

Steps:

  • Combine the cream cheese filling and spread between salami slices.
  • Stack to 4 slices then chill for up to an hour (or before serving time)
  • Cut into 4 wedges. Dip sides into parsley.

Nutrition Facts : Calories 89.5, Fat 8, SaturatedFat 4, Cholesterol 25.4, Sodium 331.3, Carbohydrate 0.7, Sugar 0.4, Protein 3.8

SUNDAY BRUNCH: KOSHER SALAMI AND EGGS RECIPE



Sunday Brunch: Kosher Salami and Eggs Recipe image

There are not all that many brunch cookbooks, so when I come across a good one I get really excited. Gale Gand's Brunch has, according to the book's cover, "100 fantastic recipes for the weekend's best meal." The recipe I...

Provided by Ed Levine

Categories     Breakfast     Brunch     Breakfast and Brunch

Time 15m

Yield 4

Number Of Ingredients 3

Six 1/4-inch thick slices kosher salami
8 large eggs
Freshly ground black pepper

Steps:

  • Quarter the salami slices to make wedges. Saute the salami wedges in a skillet over medium heat, stirring and cooking the wedges on both sides until they are slightly browned on the edges and have released some of their fat, 1 to 2 minutes.
  • Meanwhile, break the eggs into a bowl and mix them with a fork. Mix in 1 tablespoon water and season with pepper.
  • Pour the egg mixture into the hot skillet, over the salami, and stir to cook the eggs and to break them up a bit, as you would with scrambled eggs. When the eggs are cooked through but not overcooked (after 2 to 3 minutes), dish spoonfuls of egg and salami onto warm plates.

Nutrition Facts : Calories 303 kcal, Carbohydrate 1 g, Cholesterol 417 mg, Fiber 0 g, Protein 21 g, SaturatedFat 8 g, Sodium 880 mg, Sugar 0 g, Fat 23 g, UnsaturatedFat 0 g

DREMA'S "SALAMI WEDGES" APPETIZER



Drema's

These appetizers can be varied so many ways. They are so quick and easy. Great to have something pretty and unusal when looking for a jiffy appetizer! Enjoy! I have a photograph of these somehwere - later!

Provided by Drema Bryant

Categories     Other Snacks

Time 20m

Number Of Ingredients 3

2 pkg cream cheese softened (3oz each)
18 slice large salami, sliced
green olives, pearl onions, small cherry tomatoes

Steps:

  • 1. Soften cream cheese and spread on 9 slices of thinly sliced salami. Top off with 10th slice of salami. Repeat for next 10 slices. Cover and chill in fridge for several hours or overnight. When ready to serve slice hold firmly on a flat surface. Use a sharp knife and make clean pie slices or wedges. Each stack should make about 12 wedges. Insert frilly toothpicks with olives, pearl onions or cherry tomatos!
  • 2. Cream cheese options: Mix cream cheese with horeradish prepared for quite a zing! Mix cream cheese with honey mustard or poupon prepared zesty mustards. So many options - get creative!

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