Name: Antipasto Roll-Ups
Prep time: 10 min
Cook time: 10 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 -

Ingredients for - Antipasto Roll-Ups

1. 1/4 c. finely chopped pepperoncini

2. 1/4 c. finely chopped pitted Kalamata olives

3. 2 cloves garlic, grated

4. 1/2 tsp. kosher salt

5. 3 tbsp. extra-virgin olive oil, divided

6. All-purpose flour, for surface

7. 1 sheet frozen puff pastry, thawed (from a 17.3-oz. box)

8. 8 thin slices Provolone

9. 8 thin slices salami

10. 8 thin slices pepperoni

11. 8 strips roasted peppers

12. 1/4 c. grated Pecorino Romano

How to cook deliciously - Antipasto Roll-Ups

1 . Stage

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

2 . Stage

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.

3 . Stage

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

4 . Stage

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.

5 . Stage

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