Puff pastry stands in for dough in this pizza-inspired appetizer. The recipe easily doubles and is great for a potluck or crowd: Bake the roll a few hours in advance, refrigerate wrapped in foil and reheat in a 350 degree F oven.
| Level: | Intermediate |
| Total: | 1 hr 20 min |
| Active: | 35 min |
| Yield: | 8 to 10 servings |
Ingredients
- One 9-ounce sheet frozen puff pastry, thawed
- 2 cups shredded part-skim mozzarella (8 ounces)
- 4 ounces thinly sliced salami, cut into bite-size pieces
- 2 ounces sliced pepperoni
- 1/4 cup grated Parmesan, plus more for sprinkling
- 5 tablespoons plain dry breadcrumbs
- 2 large eggs, beaten in separate small bowls
- 2 tablespoons drained banana peppers, coarsely chopped
- 1/2 teaspoon dried oregano, plus more for sprinkling
- Kosher salt
- Pinch of crushed red pepper flakes, plus more for sprinkling
- All-purpose flour, for the work surface
- 1 cup prepared pizza sauce, for dipping
Instructions
- Position an oven rack in the bottom position of the oven, put a baking stone or a baking sheet on it and preheat the oven to 375 degrees F. Line another baking sheet with parchment.
- Toss and squeeze together the mozzarella, salami, pepperoni, Parmesan, 4 tablespoons of the breadcrumbs, 1 of the eggs, banana peppers, oregano, 1/4 teaspoon salt and red pepper flakes in a medium bowl; set aside.
- Dust a work surface with flour, and unfold the puff pastry sheet onto it. Roll it out into a 9-by-15-inch rectangle. Transfer the pastry to the prepared baking sheet.
- Sprinkle the remaining 1 tablespoon breadcrumbs lengthwise down the center of the pastry. Pile and pack the cheese mixture into a log on top of the breadcrumbs, leaving a 1-inch border on the 2 short ends and about a 3-inch border on the 2 long sides. Fold the 1-inch borders to overlap the filling. Use kitchen shears to snip inch-wide strips of dough along both long sides that stop 1/2 inch from the filling, like a kind of fringe.
- Brush the pastry all over with some of the remaining beaten egg. Starting at 1 short end, alternate folding the strips, on a slight diagonal, over the filling to make a design that looks vaguely like a braid. The filling should be mostly covered, but some will peek out from the spaces between the strips. Holding both ends of the roll, bend it into a U shape. Brush the top and sides with more egg. Sprinkle oregano, red pepper flakes and Parmesan all over the top.
- Put the baking sheet with the pizza roll on top of the preheated baking sheet, and bake until golden brown, 40 to 45 minutes.
- Meanwhile, heat the pizza sauce. Use a serrated knife to slice the roll into pieces. Serve the pizza sauce on the side for dunking.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 339 |
| Total Fat | 23 g |
| Saturated Fat | 9 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 14 g |
| Cholesterol | 76 mg |
| Sodium | 683 mg |