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 actually like 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.
- 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
- 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.