Soften the cream cheese by letting it sit at room temperature for 15–20 minutes.

In a medium bowl, beat the softened cream cheese with a spoon. Add shredded cheddar, chives, Dijon, garlic powder, and black pepper. Mix until smooth and thick.

Lay salami slices flat on a clean board in a single layer.

Place about 1 teaspoon of filling across the edge of the salami slice nearest you. If using pickle strips or pepper, lay a thin strip on top.

Roll the salami over the filling tightly, like rolling a small burrito, aiming for neat rolls about 1 inch across.

Place roll-ups seam-down on a plate and chill in the fridge for 10–20 minutes.

Slice each roll in half or into thirds for bite-sized pinwheels.

Serve arranged on a platter or lunch box with garnishes and dipping sauces.