Soften the cream cheese and spread each slice of salami with the cream cheese.
Stack the slices on top of each other, ending with the top slice having no cheese on it.
Cover and refrigerate till cheese is set and meat is good and cold.
Cut into 12 wedges. Garnish with an olive on a toothpick and push into top of wedges.
Combine all ingredients except salami.
With one hand, fold a piece of salami into a cornucopia shape.
Pipe the cheese filling into the salami, using a star tube.
Lay the filled cornucopia seam side down on your serving tray.
Repeat process until you have used all ingredients.
Cover and chill (at least 30 minutes) until ready to serve.
Cook tortellini according to directions on package. Drain well and cool completely.
Place tortellini and olives in bowl. Pour in dressing and mix. Marinate at least 4 hours (the longer it marinates, the stronger the flavor).
Drain tortellini and olives well.
Cut salami into quarters.
Cut pepperoni in half.
Cut 40 small chunks of cheese
On a toothpick put: 1 olive, 1 salami, 1 tortellini, 1 pepperoni, and one chunk cheese.
Repeat process until all is used up.
Refrigerate until ready to use.
Spread a thin layer of cream cheese on a slice of salami, at least covering the center, but not necessary to go all the way to the edge.
Place a 3-4 inch-long piece of green onion into the center of the salami, on top of cream cheese.
Roll up and pin with a toothpick. Refrigerate if not serving immediately. Easy as that, and so yummy!
Slice salami into 1/4-inch slices, but not through the bottom of salami.
Combine marmalade, brown sugar and mustard in a small bowl, stirring well.
Spread marmalade mixture over top of salami and between each slice; wrap in aluminum foil.
Place on baking sheet and bake at 350\u00b0 for 35 minutes.
Uncover and bake 10 more minutes.
Serve with bread rounds.
Yields 16 appetizers.
Spread cream cheese over 9 slices of salami.
Stack spread slices and top with a plain slice of salami.
Cover and chill. Before serving, cut into 12 wedges and arrange on platter.
Makes 12 appetizers.
Spread each slice of the salami with a thin layer of cream cheese to within 1/4-inch of the edges.
Place 1 pickle or two small pickles in the center of the salami, then roll up jelly-roll style.
Slice each roll into thirds or in half then pierce each piece with a coloured toothpick.
Place on a serving platter.
Refrigerate until ready to serve.
Spoon one dollup of softened cream cheese into center of salami slice.
Press white end of onion or cut end of asparagus into cream cheese.
Fold salami in half over veggie to make a little \"flag\". Serve chilled.
Spread each tortilla with cream cheese then distribute salami evenly in a single layer on each one.
Roll up tightly and wrap in plastic wrap.
Refrigerate at least 2 hours or overnight if necessary.
Remove from fridge, unwrap and slice into 1/2\" wide slices.
Each tortilla makes about 10 appetizers.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
Roll pizza crust dough into an approximately 10x14 inch rectangle on the baking sheet. Layer with Genoa salami, pepperoni and provolone cheese. Sprinkle with mozzarella cheese to within 1/2 inch from edges of the dough. Roll jelly roll style. Seal the edge with a fork.
Bake in the preheated oven 25 minutes, or until golden brown. Slice into 1 inch pieces to serve.
rrange a fourth of the salami, ham, pepperoni and provolone cheese
You will need 1 purchased 10-inch styrofoam cone and toothpicks to assemble appetizers.
r until golden brown. Add salami and pepper; cook and stir
Place the pieces of salami on the plate.
Next rip the slices of cheese in half and put each half in the middle of each piece of salami.
Now put one plate in the microwave for about 45 seconds.
When you take them out the cheese will be melted and the salami will be the bowl.
Thus being Salami Bowls.
ENJOY!
lice of bread.
Cut salami into 18 very thin slices
Cut salami and peppers into thin strips.<
Slice salami in a diagonal pattern, about
Slice salami about 1/8 to 1/4 inch thick (your preference), but not all the way through.
Leave it intact enough at the bottom so it will hold together.
Top with the Marmalade and Dijon mustard.
Enough to cover the whole top of the salami.
Wrap in foil and bake in a slow oven for 4 hours.
Once plated, cut through the salami leaving sandwich size pieces but the presentation should still look like a whole salami.
oil.
Partially slice the salami into 1/4-inch thick
o 325 degrees. Place the salami slices evenly (but not touching