Pepperoni and Salami Stuffed Puff Pastry Roll
A showstopping Italian-inspired savory roll that transforms simple puff pastry into an elegant appetizer or light main course. Layers of creamy mozzarella, salty salami, and pepperoni create a bold, meaty core wrapped in golden, flaky pastry. The tomato paste base adds subtle acidity while fresh tomato and oregano garnish the top, providing visual appeal and brightness. What sets this version apart is the clever presentation: strategically placed tomato and mozzarella half-moons tucked into surface slits create decorative peaks that puff dramatically during baking. The egg wash ensures deep browning and crispness. Perfect for entertaining or meal prep, it suits lunch boards, parties, or a casual dinner. Home cooks of all skill levels can master this straightforward assembly, making it ideal for impressing without complexity.
Ingredients
- 3 tablespoon tomato paste
- 1 lb puff pastry
- 8 slice mozzarella cheese
- 1 ½ oz salami, sliced
- 1 ¾ oz pepperoni, sliced
- 1 egg, beaten
- 1 tomato
- oregano(optional)
- olive oil, drizzle(optional)
- 8 slice mozzarella cheese
Instructions
- 1
Roll out the puff pastry sheet.
- 2
Spread tomato paste evenly across the pastry.
- 3
Layer cheese slices over the paste.
- 4
Top cheese with salami and pepperoni slices.
- 5
Brush beaten egg along the edge of the pastry sheet.
- 6
Fold the pastry over the filling and roll into a log, trimming excess from the edges.
- 7
Transfer to a baking tray lined with nonstick baking paper.
- 8
Using a spatula or knife, make 8 slits across the pastry surface.
- 9
Insert one half-moon tomato slice and one half-moon mozzarella slice into each slit.
- 10
Brush beaten egg over the entire pastry surface.
- 11
Sprinkle oregano to taste and drizzle olive oil over the top.
- 12
Bake in a preheated oven at 350°F for 30 minutes until golden.
- 13
Serve.
Tips
Use cold puff pastry straight from the fridge for easier handling and better rise. Room temperature pastry can stick and tear, compromising the roll's structure and final puff.
Pre-cut tomato and mozzarella slices into precise half-moons before assembly. This ensures they fit snugly into the slits without breaking the pastry or falling out during baking.
Brush egg wash twice: once on the edges before rolling and again after slitting. The second coat ensures even browning and seals the slits, preventing filling from leaking.
Good to Know
Refrigerate in an airtight container for up to 3 days. Reheat at 160°C for 10 minutes to restore crispness.
Assemble through the slitting step, cover, and refrigerate for up to 8 hours before baking. You may add 5 minutes to bake time if baking from cold.
Slice into portions and serve warm or at room temperature with marinara sauce, pesto, or a simple arugula salad.
Common Mistakes
Do not skip the second egg wash after slitting to avoid dry pastry and uneven browning.
Do not overstuff the roll to avoid filling leaking out during baking and compromising crispness.
Do not insert tomato and cheese slices too deeply into the slits to avoid them sinking below the surface during baking.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I assemble this roll the night before baking?
Yes. Assemble through the slitting stage, cover tightly with plastic wrap, and refrigerate up to 8 hours. Bake from cold, adding 5 minutes to bake time. This makes it convenient for meal prep or entertaining.
What if I don't have puff pastry?
Phyllo sheets work as a substitute, though they produce a crispier, thinner texture. Layer 3-4 sheets with melted butter between each. Pizza dough also works well for a denser, breadier result with similar bake time.
Can I freeze the unbaked roll?
Yes. Wrap the assembled, unbaked roll in plastic wrap then foil, and freeze up to 1 month. Bake directly from frozen, adding 10-15 minutes to bake time. Do not thaw before baking to maintain pastry integrity.