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