In a medium bowl, combine softened cream cheese, diced pickles, finely chopped green onions, and a pinch of garlic powder or Italian seasoning. Mix until creamy.

Lay out a clean sheet of parchment paper to create a roll-up station. Organize the filling next to salami slices.

Spread about a teaspoon of the cream cheese mixture evenly across a slice of salami, leaving a small border.

Starting from one end, tightly roll the salami slice while applying steady pressure to keep it together.

Place the rolled salami in an airtight container, then refrigerate for at least 15 minutes.

Once chilled, slice the roll-ups into 1-inch pinwheels for serving.