I used to eat these all the time as an after-school snack. Who knew I was actually paying homage to another generation? Make them with or without the pickles; it doesn’t matter.
Recipe information
Yield
makes about 36 pieces
Ingredients
Preparation
Lay a tortilla on a flat work surface and spread one quarter of the cream cheese over the entire tortilla. Arrange one quarter of the salami over the cream cheese, covering as much of it as possible. Lay 2 pickle spears end to end on one side of the tortilla and tightly roll the tortilla around the pickle. Roll the tortilla in plastic wrap and repeat with the remaining ingredients. Refrigerate the rolls for at least 30 minutes. Cut about 1 inch off of each end of the rolls and discard. Remove the plastic wrap, cut the rolls into 1/2-inch-thick pieces, and place on a serving platter.
