Antipasto Roll-Ups
Salami, Provolone, olives, and all!
By Francesca Zani
Approved by the Delish Test Kitchen

Yields:
8
Prep Time:
10 mins
Total Time:
1 hr 15 mins
Your favorite antipasto just got even better—it’s now wrapped in buttery puff pastry. A couple bites in, and you’ll be going back for another. And another. Layered with Provolone, salami, pepperoni, roasted red peppers, and slathered in a Kalamata olive and pepperoncini spread, you’re going to be dreaming about these bundles for days. We love antipasto and this combination of ingredients so much, we've created lots of spin-offs of the traditional version, including our antipasto bites and antipasto squares.
These roll-ups are also a great party starter or holiday appetizer. Don’t sweat over a monstrous charcuterie board, though we do love one of those too.
Made this recipe? Let us know in the comments below!
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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
- 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.
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