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Layer eight slices of salami in two straight lines of four next to each other.
In a bowl, combine the rest of the ingredients.
Spread half of the cream cheese mixture down one end of the layered salami lengthwise.
Carefully and tightly roll the salami up and around the filling.
Repeat steps 1-4 with the remaining salami and cream cheese mixture.
Place the two logs of filled salami slices into the fridge to chill for several hours, or until hardened a bit.
Slice the salami logs into one inch slices, and serve cut side down on a plate or platter.