Step 1

In a small bowl, stir together cream cheese and chopped green onion until well combined.

Step 2

Lay out 6 slices of salami, overlapping so there are no gaps, to form a rectangle.

Step 3

Top salami rectangle with 1/3 of cream cheese mixture.  Spread into an even layer covering the entire salami rectangle, leaving about 1/4-inch border around the edges.

Step 4

Roll up tightly, starting with the long side for smaller roll-ups -- or starting with the short side for larger roll-ups.

Step 5

Repeat with remaining salami slices and cream cheese mixture to make 3 rolls total.

Step 6

Wrap each roll in plastic wrap.  Refrigerate for several hours or overnight.

Step 7

At serving time, unwrap and cut into pieces. (Cut each roll into about 8 pieces when rolled from the shorter side to create larger-sized roll-ups.  Cut into about 10-12 pieces when rolled from the longer side to create smaller-sized roll-ups.)

Step 8

Serve alone as bites, or as a topping for crackers.

Step 9

If serving Salami Cream Cheese Roll-Ups to top crackers, I recommend making the larger-size roll-ups (rolling the salami starting with the shorter side).  If serving them alone as bites, make them the smaller-size roll-ups (rolling the salami starting with the longer side).

Step 10

Using a sawing motion with a serrated knife makes the easiest, cleanest cuts.

Step 11

If serving with crackers, choose non-salty crackers.  Salty crackers combined with the saltiness of the salami can be "too much."