Salami and Provolone Phyllo Rolls
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Here’s a trick to add to your entertaining repertoire: Salami and Provolone Phyllo Rolls. They come from Tieghan Gerard’s Half Baked Harvest Cookbook. In the middle of September, Tieghan made these for her book-launch celebration at her barn in the Colorado mountains, and they disappeared faster than anything on the table — hit with a drizzle of honey out of the oven, these salty-sweet flaky bites are irresistible.
The best part? You can assemble these rolls ahead of time and stash them in the fridge or freezer until needed. As I was making them, I couldn’t help but think about what else could be stuffed and rolled in these layers of phyllo? Fig jam and blue cheese? Roasted butternut squash and ricotta? Sautéed mushrooms and fontina? The possibilities are endless — follow the simple method: fold a sheet of phyllo in half, brush with butter, fill, roll, repeat, bake. I’ve never felt more prepared for the impending holiday season.
Friends, as noted above, I met Tieghan a few weeks ago, and I’m so excited to share her cookbook with you along with many more photos and stories from the few days I spent in the mountains — blue skies, snowy peaks, goats, horses … Colorado is dreamy.
Giveaway details: Leave a comment below to enter to win a copy of the Half Baked Harvest Cookbook. UPDATE: GIVEAWAY IS CLOSED. WINNER IS LINDSEY. THANK YOU ALL FOR SO MANY WONDERFUL IDEAS. Tell me your back-pocket appetizer or your favorite party trick — drink, meal, dessert, whatever. Next week, when I post a few snaps from CO, I’ll announce the winner. I’ll keep you posted.
In the meantime, here’s how you make these salami and provolone phyllo rolls. Gather all of your ingredients.
Fold a sheet of phyllo in half and drizzle with butter.
Brush to coat the surface, then top with provolone and salami:
Fold in the sides, then…
roll as you would a burrito:
Sprinkle with thyme, then…:
Bake for 20 minutes or until golden.
Ta-da!
Mine.
The Half Baked Harvest Cookbook:
Salami and Provolone Phyllo Rolls
- Total Time: 55 minutes
- Yield: 12 rolls
Description
From Tieghan Gerard’s Half Baked Harvest Cookbook
Phyllo comes in various sizes. The Athens brand, for instance, sells smaller sheets: a box typically contains two rolls of 9” x 14” sheets. The Filo Factory sheets on the other hand are 18″ x 13″.
I prefer the smaller, Athens-brand sheets for this recipe — when folded in half lengthwise, the sheet becomes 14″x4.5″, and the final roll is a perfect appetizer-size portion. You can make these as large as you want, and my suggestion is to make one tester to see how you like the shape/ration of cheese to salami. If you use large sheets, you can always place two sheets on your work surface, and cut them into 13″x4.5″ strips.
I bought the Applegate Farm salami and used 2 slices + 1 deli slice of provolone per roll.
Tieghan’s tips for working with phyllo: Thaw phyllo overnight in the fridge. Prep all ingredients before opening pack of phyllo. As you work, keep the phyllo covered with a damp towel — it dries out quickly. Don’t stress over torn sheets.
Phyllo truly is very forgiving. It can feel like a pain when the sheets are sticking together and tearing. Just push on, patch the pieces back together, brush with butter as needed — it will bake beautifully in the end.
Make ahead: Rolls can be prepared ahead of time and stored in the fridge in an airtight container for 1 day or in the freezer for months. No need to thaw before baking.
Ingredients
- 12 sheets phyllo, see notes, I like 9×14-inch sheets for this recipe
- 4 to 8 tablespoons unsalted butter, melted
- 12 deli slices provolone
- 12 to 24 thin slices salami, see notes
- 1 tablespoon chopped fresh thyme, plus more for garnish
- honey, for drizzling
- 1/3 cup roasted pistachios, chopped, for garnish
- flaky sea salt, for garnish
Instructions
- Preheat the oven to 350ºF. Line a baking sheet with parchment paper.
- Place 1 sheet of phyllo dough on a clean surface and fold it in half (see notes—depending on the size of your phyllo, you’ll fold it differently. Also, keep phyllo covered with a damp towel as you work to prevent it from drying out—more notes above.) Brush surface with melted butter. Place a slice of cheese in the center of one end. Top with 1 to 2 slices salami, depending on their size.
- Fold in the edges, then roll into a coil as you would a burrito (see photos for visual guidance). Place the roll seam-side down on the prepared baking sheet, brush the top with melted butter and repeat to make 12 rolls total. Give each roll another brush of melted butter, then sprinkle with thyme.
- Bake for 20 to 25 minutes or until rolls are golden brown on top. Remove and drizzle lightly with honey — just a teensy bit goes a long way. Sprinkle with chopped pistachios and a little flaky sea salt, if you wish — if you are sensitive to salt, omit the sea salt garnish. Serve warm.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Oven
- Cuisine: American
Stay tuned…
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185 Comments on “Salami and Provolone Phyllo Rolls”
Aside from an overnight with friends this weekend (I’m bringing home roasted coffee beans and a loaf of the maple oat from Bread Toast Crumbs), I have nothing planned for the holidays. I need all the help I can get. These look fantastic. Can’t wait to try them and freeze a batch. I have to start assembling my recipes, otherwise all that I’ll have on hand is my perennial autumnal sangria – whipped up in the morning so the flavors mingle in the fridge and then set out just after lunch in a large glass container with a self-serve spout. Not a bad go-to, but without a meal to go with it we could all be in trouble!
Alexandra,
Love this idea, especially your suggestions for alternative stuffing. My favorite go-to to take as a hostess gift or as a side treat for potlucks is Union Square Cafe Bar Nuts. My friends love to see a big jar when I walk in the door.
I love that recipe. I never thought to bring it as a hostess gift, genius!
These look delicious! And while it isn’t the most glamorous, we always have tortilla chips and fresh salsa hidden away for last minute guests!
This looks delicious. I don’t eat salami, but the mushroom fontina variation you mentioned is definitely on my list for holiday entertaining. I like having a signature cocktail for parties that you can make a giant batch of and have it in a pitcher for quests to help themselves. This is one of my favorite cocktail recipes for fall of all time. http://www.shutterbean.com/2012/clovescented-sidecar/ Hope you try it 🙂
My go to app for get togethers is cheesy stuffed mini peppers. They get destroyed in minutes!
Hummus and Pita bread crisps.
!! Adding to my holiday app file. As well looks like it would be a kid friendly experience!!
Thanks so much for the giveaway! I love to make roasted sweet potato rounds (sprinkled with a little chili powder and cinnamon), served with guacamole on top! It is always a hit. 🙂
My backpocket recipe are the cheese straw tomato tartlets from southern living. I haven’t met a person who doesnt love them, and the recipe makes a ton!
Between pics 3 and 4 do you roll from salami end towards non-salami end?
Go-to app that always is a hit:
Figs stuffed with smoked mozzarella, a touch of grated nutmeg, wrapped in prosciutto, grilled and drizzled with a yummy aged balsamico!
Your recipes a your recipes are always so inspiring! Your suggestions for savoury fillings had me thinking of something a little different. How about something for the sweet tooth ?
Chocolate chips with mini marshmallows , jam with chopped nuts, chopped dates and fontina cheese just to name a few. Love getting your innovative recipes.
Can’t wait to try these little wonders. Always looking for new little bite ideas.
Yum…the Salami and Provolone Phyllo Rolls look so delish! Thanks for the giveaway…hope I win! 🙂
This recipe look Ah-mazing and that book is gorgeous!! I am a total cook book freak, I recently had to purge my stash to make room for my recent purchases and it was quite painful.
My go to plan for parties is to always have some dishes I can make in advance and get out of the fridge to leave at room temp or cook at the last minute. I try to do some seasonal plates (last weekend for our neighborhood party, I made pumpkin scones), but I always fall back on my tried and trues: homemade meatballs and sauce (I keep in the slow cooker to keep warm, always a hit), roasted, seasoned chickpeas, cantaloupe wrapped with prosciutto, spinach balls and a cheese plate (much harder to put together than it sounds!). Then I explore my cookbooks for fresh ideas, this recipe being one I plan to try!
Thanks for offering this giveaway!
These will be a great addition to my holiday appetizer tray!
Yum! I think I will make half veggie, half salami.
These are definitely on my list to try. I love serving beet hummus, people are always surprised by the lovely ruby color and then finding out it’s a vegetable.
I keep puff pastry sheets in the freezer. Whenever I need a quick appetizer, I just thaw out the sheets and fill them with whatever leftovers I have in the fridge or coldcuts and cheese. Everyone loves them.
I love these!! My favorite, go to appetizer is baked Brie in puff pastry. So easy and no matter what you put inside (jalapeño jelly, bacon and maple syrup, erc) it is always a hit! Thanks for offering this amazing giveaway!!!
fave party trick is a menu comprising ONLY make ahead dishes so i can relax, have fun and not stress about food on the day! This was even cooking mistakes can be easily remedied and i ca actually focus on entertaining the guests and havng fun!
Wow! Two of my favorite food bloggers combined in 1 post!!
Favorite go-to appetizer (probably bc kids are always involved): mini pigs in a blanket–Lil Smokies wrapped in crescent roll dough (or sometimes puff pastry when feeling extra decadent). Two ingredients!!
Thanks for the giveaway.
My party strategy is to plan/prepare the appetizer and dessert first: with a good and ample beverage selection, guests are unlikely to miss a main course! A favorite time-saver is to keep a stash of homemade spring rolls in the freezer. ..they fry in minutes straight from frozen to delicious. I usually riff on this recipe from Nina Simons using whatever meat or vegetables are convenient and serving with sweet chili sauce…just be sure to use authentic spring roll wrappers from an Asian market, not the refrigerated “egg roll wrappers” sold in grocery stores:
https://cooking.nytimes.com/recipes/11974-traditional-spring-rolls
(A good quality pre-made version from the freezer section of an Asian market also works in a pinch!)
INGREDIENTS
Oh man, those rolls look delicious!
I have tried lots of different appetizers, but the two that always seem to be a hit are bacon-wrapped dates and old school deviled eggs. It doesn’t seem to matter how many I make, I never have any leftovers for my lunch the next day. I also realized at some point that a simple 9×13″ sheet cake and/or some homemade vanilla ice cream goes over better than a more decadent dessert. And as a bonus, it’s easier for me, too!
I’m afraid my appetizers are uninspired…the old fashioned sausage links wrapped in puff pastry and baked. I love this more modern pastry and meat bite! It’s already in my recipe app! Thank you, thank you!
I am drooling!!!!! My go to appetizer is probably gougere. I Always have butter and eggs….and cheese.
Great recipe idea and would love to see more recipes from this book. I’ve been looking for make ahead ideas for a large holiday crowd in my home this year, and will try this one. Thank you!
We like the small hot dog wieners in the slow cooker with BBQ sauce and grape jelly
They look awesome! And so easy, but looks like you slaved! Love it!
Easiest appetizer: cut up a baguette, add goat cheese and a slice of sundried tomato. Bake in oven for for ten minutes. These go so quickly and easy to make throughout the party!