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 (17.3-oz.) sheet frozen puff pastry, thawed
8 thin slices Provolone
8 thin slices salami
8 thin slices pepperoni
8 strips roasted peppers
1/4 c. grated Pecorino Romano
Preparation
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 pastry to a 10"-by-10" square. 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 the longest 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.
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!
