Place a large piece of plastic wrap on your countertop. Place the cream cheese on top of the plastic wrap and cover with another piece of wrap. With a rolling pin roll the cream cheese out into an even layer.

Remove the top layer of plastic wrap and add the salami, overlapping the slices until all the cream cheese is covered, lightly press the salami into the cream cheese to make it stick.

Replace the plastic wrap and carefully flip the salami and cheese so that the cream cheese is now on top.

Remove the wrap and place the sliced green bell peppers over the cream cheese layer.

Roll the salami over the cream cheese. Use the plastic wrap to help pull the roll tight as you work. Press the outer layers tight to hold it all together.

Keep it wrapped in plastic wrap and refrigerate 4-6 hours or overnight (it can be cut without chilling, but the longer it chills the easier it is to cut.)

When ready to serve, slice and enjoy each piece with a cracker!