Sunday, November 24, 2019

Pepperoni & Parmesan Puff Rolls

Pepperoni & Parmesan Puff Rolls on white plate and blue striped placemat

Sometimes it's nice to have something delicious to nibble on when friends come over or even to just have some finger food for a Netflix & Chill evening at home. I try to keep the ingredients for this recipe on hand cause it's always a winner, goes well with drinks and keeps the hungry hoards at bay while the main course is cooking. One of the things I love about these little rolls is that you can prep them in advance, wrap the rolls in cling film and pop them in the fridge for up to 24 hours before you slice & bake them... So easy and delicious - what's not to love? This is also the perfect thing to whip up for parties and potlucks since they taste just as good after they've cooled as they do when they're piping hot.

Pepperoni & Parmesan Puff Rolls ingredients

30g freshly grated Parmesan cheese (about 1/2 a cup)
3/4 teaspoon dried thyme
3/4 teaspoon dried oregano
Generous grinding of fresh black pepper
1 sheet prepared puff pastry
2 tablespoons Dijon mustard
100g pepperoni slices
1 egg lightly beaten
Non-stick cooking spray

Pepperoni & Parmesan Puff Rolls

1. Put the Parmesan cheese, dried thyme, dried oregano and black pepper in a small bowl and toss until well mixed. Set aside.

2. Unroll the puff pastry and remove all the packaging. Cut the sheet lengthwise in half so you have two long rectangles. Leaving a 1cm border along one edge lengthwise, brush each triangle with the Dijon mustard.

Pepperoni and puff pastry

3. Sprinkle the cheese mixture over the rectangles equally and following that, layer the pepperoni slices. During these steps, be sure to leave the 1cm border as this is the piece that will secure the rolls in the next step.

4. Brush the beaten egg onto the 1cm border like a glue and then gently roll the pastry rectangles lengthwise as tightly as you can, trying to keep all of the filling inside. Press the egg-washed border onto the outside of the roll to seal. You should have two long rolls when you've finished this step. Gently transfer these rolls onto a baking sheet and pop into the refrigerator for 30 minutes or so until they're chilled and firm enough to slice.

Pepperoni & Parmesan Puff Rolls baking in the oven

5. Meanwhile, preheat the oven to 200°C and spray 2 baking sheets with non-stick cooking spray.

6. Slice the pastry rolls about 1/4 - 1/2 inch thick and transfer the little rolls to your prepared baking sheets. Bake for 15 minutes or until golden, melty and puffy. Serve hot, although these are just as delicious once they've cooled. If you're lucky enough to have leftovers, store them in an airtight container in the fridge and either eat them cold or cover them with tinfoil and blast them in a hot oven until warmed through.

This recipe originally appeared on Pink Julep on February 14, 2018.

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