Instructions
- Bring cream cheese to room temperature and whip until fluffy.
- Spread cream cheese in a 1/4 inch thick rectangle in the center of a large piece of plastic wrap.
- Spread pickles over cream cheese.
- Place salami over cream cheese in overlapping layers so all cream cheese layer is covered.
- Place a second piece of plastic wrap over salami layer and gently press down.
- Flip entire rectangle over so bottom cream cheese layer is now facing the top.
- Carefully peel back plastic wrap off top cream cheese layer.
- Begin rolling into log shape slowly removing bottom layer of plastic wrap as you go.
- Place pinwheel in tight plastic wrap and refrigerate at least 4 hours, overnight preferred.
- Slice into preferred thickness.