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Provolone and Salami Phyllo Rolls

Source of Recipe

From "Half Baked Harvest Cookbook" by Tieghan Gerard


Recipe Introduction

"I like to make these rolls every year for the holidays. They've truly become my go-to appetizer. They are so easy and take almost no time to throw together — and you can prep them the day before and just bake before serving. I have yet to meet a person who has not fallen in love with these rolls and then proceeded to ask me for the recipe! Sweet, savory, and buttery pastry with melty cheese... gets 'em every time!"

List of Ingredients

â—¦ 12 sheets frozen phyllo dough, thawed
â—¦ 4 tablespoons (½ stick) unsalted butter, melted
â—¦ 12 thin slices salami
â—¦ 12 slices fresh provolone cheese, or 3 cups shredded
â—¦ 1 tablespoon chopped fresh thyme
â—¦ Honey, for drizzling
â—¦ â…“ cup roasted pistachios, chopped, for garnish
â—¦ Flaky sea salt, for garnish


Recipe

Preheat the oven to 350° F.
Line a baking sheet with parchment paper.

Place one sheet of phyllo dough on a clean surface and gently fold it in half widthwise. Brush the phyllo with a little melted butter, being sure to cover the entire top half.

On the short end of the dough, place a slice of salami, then a slice of provolone (or ¼ cup, if shredded). Roll the phyllo up over the filling, folding in the side edges to seal it, burrito-style. Place the roll seam-side down on the prepared baking sheet and repeat to make twelve rolls total.

Brush the tops of each phyllo roll generously with melted butter. Sprinkle with the thyme. Bake for 20 to 25 minutes, or until the rolls are golden brown on top. Remove and drizzle lightly with honey. Sprinkle with chopped pistachios and a little flaky sea salt. Serve warm.

Makes 12