Want to organize a snack, an aperitif dinner, or a Sunday brunch? Well, these savory rolls are a perfect idea. I filled them with speck and brie, two ingredients I really like, but you can use any filling you prefer. Another positive aspect is the simplicity of this preparation which, however, leads to a very nice and tasty result. In short, deliciousness to be enjoyed at your fingertips.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6 rolls
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for 6 Savory Rolls
For a milder taste, you can replace the speck with prosciutto or ham. If you don’t like brie, fontina or scamorza will work just fine.
You can replace the poppy seeds with sesame seeds.
- 1 sheet puff pastry (rectangular)
- 6 slices speck (thinly sliced)
- brie (3.5/4.2 oz)
- milk
- poppy seeds
Tools
- 1 Baking Tray
- Brush
Preparation of the Savory Rolls
Open the puff pastry sheet keeping it placed on the parchment paper provided in the package, then divide it into six rectangles measuring 5 x 4.5 inches.
On the lower part of each rectangle (and on the 5 inches side), place half a slice of speck and add some pieces of brie (I advise leaving at least 0.2 inches of free space to better close the roll).
Cover the cheese with another half slice of speck and make a series of small cuts in the upper part of the rectangle as shown in the picture.
At this point, fold the upper part of the rectangle over the filled part and seal the edges well, first pressing with your fingers and then with the prongs of a fork.
Gradually place the savory rolls on the tray lined with parchment paper, brush their surface with a little milk, and sprinkle with poppy seeds.
Bake the savory rolls with speck and brie in a preheated static oven at 375°F for 15 minutes or until golden. Remove from the oven and let them cool slightly before serving. Enjoy! Paola
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