Simply roll up a slice of salami to form a cone shape and fill with a vegetable-seasoned cream cheese.
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4 ounces (1 cup) Land O Lakes® Monterey Jack Cheese, shredded
3 ounces cream cheese, softened
1 tablespoon milk
3 tablespoons finely chopped red bell pepper
2 tablespoons finely chopped pepperoncini peppers, drained
3 1/2 ounces hard salami, thinly sliced
4 to 5 whole dill pickles, cut into 1/2-inch round slices
Combine cheeses and milk in small bowl. Beat at medium speed, scraping bowl often, until well mixed. Stir in peppers. Place cheese mixture into pastry bag fitted with large tip.
Cut salami slices in half. Twist each slice to form cone. Pipe cheese mixture into cones. Place each cone on pickle round; secure with toothpicks.