In a mixing bowl, add softened cream cheese, diced pickles, and finely chopped green onions. Sprinkle in garlic powder and Italian seasoning to taste. Blend until smooth.

Lay out a sheet of parchment paper and arrange cold salami slices in a single layer.

Take about one teaspoon of the cream cheese mixture and spread it evenly over each salami slice, leaving a small border around the edges.

Starting from one end, carefully roll each salami slice tightly, applying gentle pressure to secure the filling.

If needed, insert toothpicks into each roll-up to keep them together. Place on a plate and cover with plastic wrap. Chill in the refrigerator for at least 15 minutes.

Remove from the fridge and slice into bite-sized pieces, if desired. Serve whole or as pinwheels.