I didn't have time to make anything too elaborate on a busy day, but I found some puff pastry in the fridge along with a few slices of salami and cheese. In 20 minutes, I had a platter of warm snacks that I simply named: "my husband's delights." They are quick to make with whatever you have on hand. I rolled them up, placed them on a baking tray, and had something tasty for the whole family.
Quick Info
Total Time: about 25 minutes
Preparation Time: 10 minutes
Baking Time: 15 minutes
Servings: 10-12 pieces (depending on how large you cut the rolls)
Difficulty: easy
Recipe Type: savory snack, suitable for a quick bite or unexpected guests
Ingredients
1 package of puff pastry (400-500 g, store-bought)
sliced salami (to taste and as much as fits)
cheese (thinly sliced or grated)
oil (for brushing on top)
seasoning (for sprinkling on top)
Preparation Method
1. Take the puff pastry out and let it sit at room temperature for 10 minutes if it's from the fridge.
2. Roll it out gently on a surface, with the baking paper if it has one. Using a sharp knife, cut the pastry into equal strips, about 3-4 cm wide. They don't have to be perfectly straight.
3. On each strip, place a slice of salami and a little cheese. For some pieces, you can put only salami or only cheese if you run out of one of them.
4. Roll each strip to form a roll or mini-bun. You can pinch the ends or just leave them as they are; it's not essential for baking.
5. Place them directly on a baking tray lined with baking paper. You don't need to stick them together; they will expand while baking.
6. Brush each roll on top with a little oil (with a brush or your hand).
7. Sprinkle a little seasoning on top for extra flavor.
8. Place the tray in the preheated oven at 160°C. Bake for 15 minutes until they turn a light brown color.
9. Remove the tray and let them cool for 2-3 minutes. They are good warm but are also fine at room temperature.
Why I make this recipe often
Because it's quick and doesn't require special ingredients. Anyone can have a package of puff pastry and some cheese or salami at home. It's great as a snack for a movie or for guests. It doesn't require planning or dirty dishes.
Tips and Variations
Tips
Cut the strips wide enough to put filling in, but not too thick, so they bake quickly.
Don't overload with cheese; otherwise, it will leak while baking.
If you want a shinier crust, you can brush with beaten egg instead of oil, but the basic recipe works very well as is.
Substitutions
Instead of salami, you can use ham, leftover cold cuts, or even bacon.
The cheese can be substituted with mozzarella, feta, or any type of cheese that melts.
In the absence of seasoning, simple salt or any mix of dried spices will work.
Variations
I have also tried with thinly sliced tomatoes and mozzarella, plus a little pepper. They turn out tasty and slightly different.
You can also add sliced olives or bell peppers for a more colorful option.
For those who are fasting (with fasting dough), you can use only vegetables.
Serving Ideas
I placed them on a simple platter, but they pair very well with a cold beer or as part of a buffet at a party.
Frequently Asked Questions
1. Can I use frozen puff pastry?
Yes, just let it thaw completely before using it, otherwise, it will tear.
2. What else can I put as filling if I don't have salami or cheese?
Any cheese that melts, sautéed vegetables, or even thinly sliced leftover cooked meat.
3. Can I make the recipe without seasoning?
Yes, sprinkle a little salt or any preferred spice mix.
4. How do I know when they are baked?
The light brown, slightly golden color on top is a sign they are ready, and the edges will come off easily from the tray.
5. Can I make them with sweet cheese?
I do not recommend it; the dough is quite neutral, but the snack becomes odd if you put sweet cheese in the combination with salami.
Nutritional Values
Approximately, for one piece (if you divide 10 pieces from 450g of dough, with salami and cheese): about 120-140 kcal/piece. Of these, 7-9 g carbohydrates, 5-7 g fats, 4-5 g proteins. The quantities can vary quite a bit, depending on how much you put of each ingredient and how big you make the pieces. The values are indicative and do not include filling modifications.
Storage and Reheating
They store well until the next day, in a closed container at room temperature. I do not recommend more than 24 hours, as the dough becomes soft. If you want to reheat them, place them in the oven or toaster for 3-4 minutes, not in the microwave, to keep them crispy. If you have filling with fresh vegetables (e.g., tomatoes), it's best to eat them while they are fresh.
Quick Info
Total Time: about 25 minutes
Preparation Time: 10 minutes
Baking Time: 15 minutes
Servings: 10-12 pieces (depending on how large you cut the rolls)
Difficulty: easy
Recipe Type: savory snack, suitable for a quick bite or unexpected guests
Ingredients
1 package of puff pastry (400-500 g, store-bought)
sliced salami (to taste and as much as fits)
cheese (thinly sliced or grated)
oil (for brushing on top)
seasoning (for sprinkling on top)
Preparation Method
1. Take the puff pastry out and let it sit at room temperature for 10 minutes if it's from the fridge.
2. Roll it out gently on a surface, with the baking paper if it has one. Using a sharp knife, cut the pastry into equal strips, about 3-4 cm wide. They don't have to be perfectly straight.
3. On each strip, place a slice of salami and a little cheese. For some pieces, you can put only salami or only cheese if you run out of one of them.
4. Roll each strip to form a roll or mini-bun. You can pinch the ends or just leave them as they are; it's not essential for baking.
5. Place them directly on a baking tray lined with baking paper. You don't need to stick them together; they will expand while baking.
6. Brush each roll on top with a little oil (with a brush or your hand).
7. Sprinkle a little seasoning on top for extra flavor.
8. Place the tray in the preheated oven at 160°C. Bake for 15 minutes until they turn a light brown color.
9. Remove the tray and let them cool for 2-3 minutes. They are good warm but are also fine at room temperature.
Why I make this recipe often
Because it's quick and doesn't require special ingredients. Anyone can have a package of puff pastry and some cheese or salami at home. It's great as a snack for a movie or for guests. It doesn't require planning or dirty dishes.
Tips and Variations
Tips
Cut the strips wide enough to put filling in, but not too thick, so they bake quickly.
Don't overload with cheese; otherwise, it will leak while baking.
If you want a shinier crust, you can brush with beaten egg instead of oil, but the basic recipe works very well as is.
Substitutions
Instead of salami, you can use ham, leftover cold cuts, or even bacon.
The cheese can be substituted with mozzarella, feta, or any type of cheese that melts.
In the absence of seasoning, simple salt or any mix of dried spices will work.
Variations
I have also tried with thinly sliced tomatoes and mozzarella, plus a little pepper. They turn out tasty and slightly different.
You can also add sliced olives or bell peppers for a more colorful option.
For those who are fasting (with fasting dough), you can use only vegetables.
Serving Ideas
I placed them on a simple platter, but they pair very well with a cold beer or as part of a buffet at a party.
Frequently Asked Questions
1. Can I use frozen puff pastry?
Yes, just let it thaw completely before using it, otherwise, it will tear.
2. What else can I put as filling if I don't have salami or cheese?
Any cheese that melts, sautéed vegetables, or even thinly sliced leftover cooked meat.
3. Can I make the recipe without seasoning?
Yes, sprinkle a little salt or any preferred spice mix.
4. How do I know when they are baked?
The light brown, slightly golden color on top is a sign they are ready, and the edges will come off easily from the tray.
5. Can I make them with sweet cheese?
I do not recommend it; the dough is quite neutral, but the snack becomes odd if you put sweet cheese in the combination with salami.
Nutritional Values
Approximately, for one piece (if you divide 10 pieces from 450g of dough, with salami and cheese): about 120-140 kcal/piece. Of these, 7-9 g carbohydrates, 5-7 g fats, 4-5 g proteins. The quantities can vary quite a bit, depending on how much you put of each ingredient and how big you make the pieces. The values are indicative and do not include filling modifications.
Storage and Reheating
They store well until the next day, in a closed container at room temperature. I do not recommend more than 24 hours, as the dough becomes soft. If you want to reheat them, place them in the oven or toaster for 3-4 minutes, not in the microwave, to keep them crispy. If you have filling with fresh vegetables (e.g., tomatoes), it's best to eat them while they are fresh.