These Smoked Salami Pepper Rolls may look like your typical salami roll, but they really are something special.
By smoking the cream cheese low and slow, these rolls get a perfect hint of smokiness.
And adding the banana pepper gives a crunch and an extra zing with each bite.
These are great to bring to party because you can make them ahead of time and store in the fridge until you’re ready to go 🙂
How to Make Smoked Salami Pepper Rolls
The first step is smoking the cream cheese.
Place a block of cream cheese on a piece of foil.
Then cut diagonal slices about half inch deep on the top of the cream cheese.
This allows extra room for smoky flavor 🙂
As you can see, I am smoking two blocks, one for these rolls and one for another recipe.
Set the smoker to 180 degrees and let them smoke for about 2 hours.
No need to flip or fuss with them at all.
Once the cream cheese cools slightly, set out some thinly sliced salami and banana pepper rings.
Spread some of the cream cheese on each piece of salami.
Then cut a banana pepper ring in half and place it in the center.
And roll them up 🙂
Serve Smoked Salami Pepper Rolls at any party or holiday and they are sure to be a hit!
Or I guess you could even keep them in the fridge for a few days and snack on them.
If you like Smoked Salami Pepper Rolls, you might also like these recipes…
A complete list of Traeger Grill and Smoker Recipes
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Smoked Salami Pepper Rolls
- Traeger/Pellet Grill
- 1 8 oz block cream cheese
- 30 slices salami
- 30 banana pepper rings
- Unwrap the cream cheese, place it on foil, and cut diagonal slices in the cream cheese about half inch deep (picture example in post above).
- Put the foil with the cream cheese on the smoker or pellet grill set to 180 degrees for 2 hours.
- Lay the salami slices flat and spread some smoked cream cheese on each slice. Cut a banana pepper ring in half and lay them in the center. Roll them up and refrigerate until ready to serve.