italian deli roll-ups

Here’s a new take on the classic flavors of an Italian deli sandwich. Toss the tortillas and sub in salami for this hearty roll-up. Be sure to tag us @ratiofood when you impress your friends with this dish on social.


  • 2 packages (6 oz each) thinly sliced deli salami
  • 1 container (8 oz) cream cheese spread
  • 1 cup chopped jarred giardiniera, patted dry
  • 1 jar (6 oz) Progresso™ marinated artichoke hearts, drained, chopped, patted dry
  • 1 cup jarred roasted red pepper strips, patted dry
  • 12 thin slices provolone cheese (from 7.6-oz package)
  • 4 cups baby spinach leaves, lightly packed


  1. Place 4 (12x12-inch) pieces plastic wrap on work surface. Overlap one-fourth of the salami in 11x8-inch rectangle on one of the pieces of plastic; repeat with remaining salami and plastic. Top each sheet of salami with teaspoonfuls of cream cheese spread, spread evenly, leaving 1/2-inch border. Top half of each sheet with giardiniera, artichoke hearts and pepper strips. Top with provolone slices and spinach.
  2. Starting from side with toppings, roll up very tightly, using plastic wrap as an aid to hold the roll-up together. Wrap tightly with the plastic wrap. Refrigerate at least 2 hours but no longer than 24 hours.
  3. To serve, cut 1/2 inch from end of each roll, and discard. Cut each roll into 8 (1 1/4-inch) slices.


Tip 1: To keep sodium in check, purchase a low sodium deli salami.

Tip 2: For those who prefer a less spicy kick but still want to pack some flavor, swap the cream cheese and giardiniera for a pesto sauce.



†Net Carbs = 1g Total Carbohydrate – 0g Fiber – 0g Sugar Alcohols

nutrition label

Special thanks to tablespoon for this tasty recipe.

*Always consult your physician before starting an eating plan that involves regular consumption of high fat foods. See information for calorie, total fat and sat. fat content.