Take both blocks of cream cheese out of the fridge 30 to 45 minutes before starting. Softened cream cheese mixes smoothly and won't leave lumps. If you're short on time, cut the blocks into smaller pieces and let them sit for 15 minutes. You can also use a hand mixer on low speed to soften them faster.

Drain all jarred ingredients like olives, roasted red peppers, and artichoke hearts using a fine mesh strainer. Spread them on paper towels and press gently to remove excess liquid. Then chop everything into small, even pieces. Smaller pieces help the log hold together better and slice easily.

In a large bowl, add the softened cream cheese. Use a hand mixer or a sturdy spoon to beat it until smooth. Add the chopped salami, pepperoni, olives, roasted red peppers, artichoke hearts, Parmesan, Italian seasoning, garlic powder, and red pepper flakes. 

Mix everything until evenly combined. Taste the mixture and add salt and pepper only if needed, as the meats and olives already have salt.

Lay a large sheet of plastic wrap flat on your counter. Scoop the cream cheese mixture into the center of the wrap. Use the wrap to roll and shape the mixture into a log about 9 to 10 inches long. Twist the ends of the wrap tightly to hold its shape. Smooth any uneven spots by rolling the log back and forth on the counter.

Place the wrapped log in the refrigerator for at least 2 hours. For the best texture and flavor, chill it overnight. This helps the log firm to hold its shape when you unwrap it.

When ready to serve, unwrap the log and roll it in your chosen coating, like finely chopped parsley, crushed walnuts, or extra Parmesan. Gently press the coating into the surface. Place the finished log on a serving board or platter with crackers, sliced baguette, or vegetables. 

Let it sit at room temperature for about 10 to 15 minutes before serving, so it softens slightly and spreads more easily.