A perfect appetizer, the pumpkin and salami roll without puff pastry is very simple. With only 5 ingredients, you will have a tasty appetizer or main dish to serve at room temperature.
With butternut squash, this dish is really delicious; the thin skin and sweet, slightly fibrous orange flesh are perfect for this type of preparation. Just slice it very thinly after peeling, sprinkle with grated cheese, and into the oven it goes. Then just fill, roll, and serve.
You can vary the filling; cooked ham works just as well as salami, and instead of arugula, you can use mixed greens. If you like, add some sun-dried tomatoes soaked in oil sliced and it will be much tastier.
Below, as always, I leave you my best pumpkin recipes to try, and then we’ll discover how to prepare the pumpkin and salami roll without puff pastry!
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Pumpkin and Salami Roll Without Puff Pastry
- 1.3 lbs butternut squash
- 1 cup grated Grana Padano
- 5 oz salami (or soppressata or ham)
- 7 oz spreadable cheese (like Robiola or Philadelphia)
- 3.5 oz arugula (or mixed greens)
- 2 tbsps extra virgin olive oil
- 2 tsps dried oregano
Tools
- 1 Mandoline
- 1 Baking Sheet rectangular
Steps
Peel the squash with a potato peeler and then slice it thinly with a mandoline.
Preheat the oven to 356°F in static mode, line a baking sheet with parchment paper, and brush it with a little extra virgin olive oil.
Arrange the squash slices slightly overlapping them, sprinkle with grated Grana Padano, and season with dried oregano.
Bake on the middle rack and cook the pumpkin and salami roll without puff pastry for 25 minutes. Remove from oven, take it off the baking sheet, and place it on a cutting board.
Spread the surface with Robiola or another spreadable cheese leaving the edges free.
Distribute the arugula (or mixed greens of your choice) and on top the slices of salami. We did not season the arugula because the salami is already very savory.
Roll starting from the shorter side, so the roll has more internal layers. Place on a serving plate and refrigerate for at least 1 hour before serving.
Delicious Variations of Pumpkin and Salami Roll Without Puff Pastry
If you want a crispy crust on the surface, just sprinkle with abundant breadcrumbs after spreading the oil over the parchment paper, then arrange the squash slices and finish with the grated cheese.
For a more delicate taste, you can use cooked ham; in this case, season the arugula with a pinch of salt and a drizzle of extra virgin olive oil.
Want to make a vegetarian roll without puff pastry? Replace the salami or ham with sun-dried tomatoes cut into pieces and pitted Taggiasca olives.
FAQ
How long can the pumpkin and salami roll be stored?
You can store it in the refrigerator well wrapped in plastic for 2 days, preferably without filling as the arugula tends to lose its crunchiness when in contact with the spreadable cheese.
I am lactose intolerant, how can I make it?
Lactose-free Philadelphia is available on the market, or alternatively, you can use aged pecorino sliced thinly.
Can I serve the roll warm?
Yes, it’s also delicious reheated in the oven, but without the arugula as it doesn’t taste good cooked. I recommend replacing it with sun-dried tomatoes cut into strips and Taggiasca olives or even spinach (even raw).
