This is how you make salami cups with cream cheese or use other meats like pepperoni for a little spicy! Bite size filled with artichoke heart, meat cups are just so good. You’ve got to bake these and serve them with Salami Dill Pickle Roll Ups at your next Super Bowl party or just because friends are coming over.
These salami cups with cream cheese are by far my favorite appetizer! I get together with girlfriends once a month to play Bunco and we all make an easy appetizer recipe to share…this one is always a hit! Let me share this fun and tasty recipe with you. This is a sponsored post written by me on behalf of Tyson Foods, Inc. (affiliate links present)
How to Make Pepperoni Cups
Not only are these cups with salami super easy to make and taste great, but they look really cute and can be made with spicy pepperoni pieces too. That’s always important when you’re going to a party right?? Let’s start with the main ingredient, the salame. You can see how I started making them here.
Now you could use other meats as well the exact same way. If you wanted to use pepperoni I would suggest buying the larger ones if you can find them. You would follow the exact same steps and timing. Longer if you want them crispier but 8 minutes in order to keep their shape once removed from the pan. Easy peasy. We did the same thing with seaweed with our salmon sushi cups too.
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What to Put in Salami Cups
- Cream cheese
- A jar of marinated artichoke hearts
- Dill
- As far as making the cups you will need a mini muffin pan and tinfoil.
We just added a creamy middle with cream cheese but you could use whatever you wanted, and a variety as such. Especially if you are making a charcuterie board I would make a whole tray full with a variety of fillings.
How to Make Antipasto Cups with Salami
- Preheat oven to 200 degrees
- All you do is press the salami slices into the muffin cups.
- Crinkle up pieces of aluminum foil into small foil balls to keep it down.
- If you don’t it will pop back up when it’s in the oven.
- Bake muffin cups on a rack in the middle of the oven for about 8 minutes. You want the edges get just a tad crispy and when you pull the salami cup out of the pan it keeps its form.
- You don’t want to cook them too long or else they will become dry so just test them after the 8 minutes by pulling one out
- take out the foil and see if it stays looking like a salami cup, if not add a minute and check again.
After you bake in the mini muffin tins until salami is crisp, let them cool. Then make your filling. Mix the cream cheese, dill and artichoke filling together and fill your salami cups. If you prefer another type of filling go ahead and let your imagination go.
Salami Cups with Cream Cheese
These are two of my favorite fillings so I combined them to make a creamy flavorful filling. I mixed a few marinated artichokes in with my room temp cream cheese and then after filling my cups I added a whole piece to the top. Seriously. So. Delicious.
There are endless possibilities of what you could dollop inside though really. Use a cup of finely chopped jarred roasted red peppers if you like too. If you create a new filling let me know below! 😉
Salami cups can be prepared in advance to save time. You can make the salami cups ahead of time and store them in an airtight container at room temperature for up to a day. However, it’s best to fill them with your desired ingredients shortly before serving to maintain their crispness.
Yes, if you prefer alternatives to salami cups, you can try using other deli meats such as pepperoni cups, prosciutto, or ham slices to make similar cups. Each type of meat will add its unique flavor profile to the cups.
These are always an item on our Charcuterie Board Ideas for Party of any kind. Looking for other great starts?? You could make these as an air fryer appetizer or go on to try a few of these;
- Bacon wrapped little smokies with brown sugar
- Pressure cooker frozen chicken wings
- Taco dip with ground beef
- Then make ambrosia for a sweet treat.
How to Make Salami Cups
Equipment
- aluminum foil
Ingredients
- 1 Salami, dry, used Tyson Gallo style
- 1 pkg cream cheese, room temp., to fill optional
- 1 jar artichoke hearts, marinated, to fill, optional
- 1 tsp dill, optional
Instructions
- Push salame slices into mini muffin pan with a ball of aluminum foil inside to keep salame in the cup. Preheat oven to 200 degrees F.
- Bake in oven at 200 degrees on the middle rack for about 8 minutes or until salami keeps it's form. Mix cream cheese, 3-4 diced artichoke hearts and 1 tsp. dill together. Spoon into cooled salame cups and put 1 small piece of artichoke heart on the top. Serve!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
