How to Make It
Dry the pickles thoroughly
2 minutes
Remove the pickles from their jar and pat them completely dry with paper towels. Excess brine will prevent the cream cheese from sticking and make the roll-ups slippery.
Season the cream cheese
2 minutes
In a small bowl, mix the softened cream cheese with the Ranch seasoning (or fresh herbs and garlic powder) until smooth and spreadable.
Spread and layer
3 minutes
Lay the salami slices flat on a cutting board. Spread a thin, even layer of seasoned cream cheese over each slice, leaving a tiny border around the edge.
Place a baby pickle (or pickle quarter) along one end of the salami slice. Roll it up tightly around the pickle. Insert a toothpick through the middle to hold the seam shut.
Chill and slice
10 minutes (Optional)
If using long pickle spears, slice the rolled log crosswise into bite-sized pinwheels. Chill in the refrigerator for 10–15 minutes before serving so the cream cheese sets up firm.
Pro Tip for Prep: For a cleaner presentation when making pinwheels, slice off the uneven ends of the pickles before rolling so every single bite has a uniform round center!
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