Antipasto Roll-Ups
Antipasto Roll-Ups
Appetizers
Ingredients
- 1/4 cup finely chopped pepperoncini
- 1/4 cup finely chopped pitted Kalamata olives
- 2 garlic cloves, grated
- Kosher salt
- 3 tablespoons Fustini's Garlic olive oil
- all-purpose flour, for surface
- 1 sheet frozen puff pastry, thawed (from a 17.3-oz. box)
- 8 thin slices of 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 of olive oil.
- On a lightly floured surface, roll the sheet of pastry to a 10"x 10" square, if needed. Spread the pepperoncini mixture over the pastry. Cut into 8 rectangles. Place 1 Provolone slice on each rectangle. Top with salami, pepperoni, and roasted red peppers.
- Starting from the short side, roll the dough into a tight log and arrange the 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.
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