The three ingredients needed are raw, no actual cooking involved, but you will need a good sharp knife to cut the rolls.
When entertaining I make up the roll 1-3 days ahead and on the day of the party I slice them thin and stack them in rows between wax paper, returning them to the refrigerator. To serve, I line a platter with crackers and then simply lay a sliced roll on each, they can be stacked pretty high with this method and it makes an impressive display. This keeps the crackers fresh and crisp but also makes assembly super quick and easy. Each roll will make between 55-70 crackers.
Salami and Cream Cheese Roll-ups
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