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”
I usually provide the sweets because I love to bake, but I have stuffed dates with cream cheese and pecans on occasion. Also, I like to make little pizzas out of biscuits and toppings.
I always have to make my famous spinach dip- everyone always asks for it! I can’t wait to try these out on my family! Yumm!
If I am attending a party/meal I often bring a pavlova and pile on the cream and berries when dessert time comes! If I am the one hosting, I enjoy whipping up some giant (super-easy and quick) cream puffs for people to fill with their choice of ice cream and top with chocolate and syrup and whip cream!
Also, Those phyllo rolls looks so good ! I can almost taste the butery flakiness, gooey cheesem and salty salami! It reminds me of a savory baklava!
My go to appetizer is baked Brie! Always welcome at any party!
Heirloom Tomato & Herbed goat cheese tarts are so easy and interchangeable. We cheat and use frozen puff pastry for the crust, parbake and spread w/ good local chevre mixed with fresh or dried herbs. Swap for ricotta if you like! Then top with thin sliced tomatoes, season and bake! Drizzle with balsamic syrup and you have a perfect starter or pair with a salad for a light lunch. The new book looks beautiful-crossing my fingers!
A truly great recipe to try.
My go to is home made pepper jelly (last years scotch bonnet was the bomb) with cream cheese. People are always amazed at how good this is.
Rye bacon balls!
Homemade Brie wrapped in puff pastry with either grilled peaches and a light fig dressing drizzle or a balsamic vinegar reduction. If it’s the mid-summer, I top this with macerated raspberries and sliced almonds. And I’ve found serving this with Stonewall Rosemary crackers is fantastic!
I always keep a box of frozen phyllo dough in the freezer. It is so easy to thaw and fill with anything you have on hand. Quick, easy, delicious with minimal work from the hostess!
Take half of a water chestnut, half a chicken liver and wrap in half a strip of bacon. Secure with toothpick. Bake until bacon is crisp. These goes quickly!
I usually try something new. These sound amazing.
Another great Teagan recipe for me to pin.
I’ve probably pinned a 100 of her recipes ove the years.
I live that girls blog, recipes photography..especially her.
I sound like a stalker.lol..I not..a silent Dan with my own anxiety struggles…lol.
Can’t wait for the new barn reveal.
Anyway, lucky you..a friend and an invite.
My go to is delicious and so simple..gets raves, first to go.
A simple block of cream cheese with chuntney and various goodies I change up
Or my southern sherry crab pimento dip..both to die for.
Thanks
THis looks amazing – will have to try the recipe. My fav app to make is a brie en croute with some nuts and brown sugar or preserves. Always a hit and so easy to make!
For a twist on an app or side – instead of bringing bread and cheese, switch out the bread for roasted fingerling potatoes. You can warm them or eat them at room temp – bring some Camembert or Brie in a baby cast iron and pop it in the oven until soft enough to dip. You can binge like crazy and feel a little better about yourself for eating your weight in veggies instead of bread (also nice for gluten free guests!) 😉
Another little fun thing -moreso for the summer months but could also apply in the fall: if I’m grilling and getting smoky – I’ll drop a bit of vanilla or almond extract in my palms and run in through my hair or dab my shoulders. It doesn’t completely take the smoky smell out but it makes me just a little sweeter! <3
Any party dilemma is solved with a great antipasto (good quality meats, cheeses, and various pantry pickings!) and two big bowls of fresh berries and homemade whipped cream!
I’ve never been a big appetizer maker. I’ve always just thought cheese plates are fun. Funnily enough, one of the very few recipes my husband knew before I met him was crab dip.
Just when I was looking for make ahead Thanksgiving recipes. This looks perfect. I usually make Mollie Katzen’s Pesto & Peppercorn Torta which is really wonderful but a lot more work.
I make a lot of guacamole and hummus, homemade and fresh is the only way to go.
You can never EVER go wrong with lovely bite sized treats. A hot appetizer or two, charcuterie and appropriate beverages are all you need for great entertaining or light lunch/dinner at home.
My favorite dish to put out before a meal is a fun cheese plate. I lay out apples, grapes, figs, and honey, along with whatever bready and cheesy goodness I’ve picked up from the farmers’ market. I’m usually still cooking by the time guests come over, so this is a welcome distraction for them along with a glass of wine. Cheers!
My favorite dish to put out before a meal is a fun cheese plate. I lay out apples, grapes, figs, and honey, along with whatever bready and cheesy goodness I’ve picked up from the farmers’ market. I’m usually still cooking by the time guests come over, so this is a welcome distraction for them along with a glass of wine. Cheers!
I always have a couple of things in the freezer in case of emergencies e.i. cheddar baked olives, fried ravioli and stuffed mini peppers.
I am always told to bring either German meatballs (Kummel Klops) or reuben dip in a bread bowl. I always have phyllo & puff pastry in the freezer so I am going to try this recipe for next weeks HOA meeting! Thank you for sharing!
I always make pigs in a blanket. But these look fantastic
Trader Joe’s appetizers and/or desserts from the frozen case are the best if you don’t have time to make it yourself.
A recipe that’s requested for every family gathering is stuffed mushrooms!
A loaf of homemade artisan bread, cross-hatched most of the way through but leaving the bottom uncut. Stuff herbs and cheese in the crevices and bake. Always goes like lightening at parties or potlucks.
Bacon-wrapped dates. Easy, always a hit, and you can dress them up (cheese, nuts, tomato sauce) or keep them simple. These rolls are definitely on the holiday appetizer list though.
Ok
May be a little old fashioned but I love to make (and eat) sausage balls for parties or holidays. I also like to try anything new that sounds fun and interesting.