PUFF PASTRY ROLLS with COLD CUTS and Parmesan, easy and quick, a simple and tasty idea perfect as an appetizer, great for birthday parties.
If you have leftover cold cuts, you can make delicious puff pastry rolls with cold cuts, provolone, and Parmesan. They are simple and perfect for an aperitif or as an appetizer.
The recipe for making puff pastry rolls with cold cuts is obviously very simple. It’s just an idea to use up some ham, mortadella, speck, provolone, mozzarella, things usually served as appetizers at parties and when they are not consumed immediately, they become inedible.
You can also freeze the puff pastry rolls once cooked, defrost and reheat them for the next picnic or party.
Follow me in the kitchen today there are puff pastry rolls with cold cuts and Parmesan.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 8-10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 puff pastry
- 1.76 oz salami
- 1.76 oz cooked ham
- 1.76 oz speck, diced
- 7.05 oz provolone
- 1 tbsp grated Parmesan
Steps
Take the puff pastry out of the fridge 10 minutes before using it and place it on the work surface.
Cut all the cold cuts and provolone into pieces and fill the puff pastry, add a sprinkle of Parmesan.
Roll the puff pastry and cut 8-10 rolls, place them on the baking tray, bake in the preheated oven at 356°F for about 12-15 minutes.
Bon appétit
If you like the recipe click on the stars at the bottom of the article. THANK YOU!
PUFF PASTRY ROLLS with COLD CUTS and Parmesan
New: subscribe to my whatsapp channel
FOLLOW ME ON TELEGRAM ENABLE NOTIFICATIONS
FOLLOW ME ON TIKTOK
FOLLOW ARTE IN CUCINA ON INSTAGRAM
FAQ (Questions and Answers) PUFF PASTRY ROLLS
Can I fill the puff pastry rolls in another way?
Of course! You can fill the rolls as you prefer, also great with seasonal vegetables.
How can I substitute puff pastry?
You can substitute it with brioche dough, pizza dough, or shortcrust pastry.
Can I freeze puff pastry rolls?
Yes, you can freeze them.
