Name: Antipasto Roll-Ups
Prep time: 10 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 1/4 c. finely chopped pepperoncini; 1/4 c. 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 c. grated Pecorino Romano

Step 1Line a large baking sheet with parchment. In a small bowl, combine pepperoncini, olives, garlic, salt, and 2 tablespoons oil.

Step 2On a lightly floured surface, roll sheet of pastry to a 10"x10" square, if needed. Spread pepperoncini mixture over pastry. Cut into 8 rectangles.

Step 3Place 1 Provolone slice on each rectangle. Top with salami, pepperoni, and roasted red peppers.

Step 4Starting 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.

Step 5Preheat oven to 400°. Bake roll-ups until golden brown and puffed, 20 to 25 minutes.

Antipasto Roll-Ups

Ingredients

Directions

Appetizers