If you start by stacking Provolone, salami, pepperoni, roasted red peppers, and splashing it all with olive oil and pepperoncini spread, it’s hard to go wrong no matter what else you do. But add a puff pastry wrapper and you’re going to be the hit of any holiday party.
Ingredients:
- 1/4 cup finely chopped pepperoncini
- 1/4 cup finely chopped pitted Kalamata olives
- 2 cloves garlic, grated
- 1/2 tsp. kosher salt
- 3 tbsp. extra-virgin olive oil, divided
- All-purpose flour, for surface
- 1 sheet frozen puff pastry, thawed (from a 17.3-oz. box)
- 8 thin slices Provolone
- 8 thin slices salami
- 8 thin slices pepperoni
- 8 strips roasted peppers
- 1/4 cup grated Pecorino Romano
Directions:
- Line a large baking sheet with parchment. In a small bowl, combine pepperoncini, olives, garlic, salt, and 2 tablespoons oil.
- On a lightly floured surface, roll sheet of pastry to a 10″x10″ square, if needed. Spread pepperoncini mixture over pastry. Cut into 8 rectangles.
- Place 1 Provolone slice on each rectangle. Top with salami, pepperoni, and roasted red peppers.
- Starting from short side, roll dough into a tight log and arrange seam side down. Brush tops with remaining 1 tablespoon oil. Sprinkle with Pecorino Romano. Transfer to prepared sheet and refrigerate until cold, about 20 minutes.
- Preheat oven to 400°. Bake roll-ups until golden brown and puffed, 20 to 25 minutes.
Original recipe by Francesca Zani on Delish
Prep time: 10 min, Total time: 1hr 15min, yields 8
