I love cooking from scratch. Sometimes, though, I’m just too darn tired. When I’ve negotiated with the toddlers (aka terrorists) after a knock down fight over Minnie Mouse for the 58th time that day, I’m in NO MOOD to try and cook during the temporary cease fire agreements. When the day is peppered with constant, LOUD, and messy interruptions, easy – no fuss cooking is best.
This appetizer uses the wonderful invention of premade food while still being delicious. “Scrolls” is an Australian term for pastries rolled like a jelly roll. Scrolls can be sweet or savoury. This recipe is a Mediterranean inspired SCROLL.
It’s so easy. It takes no time and will still impress your friends. First thaw out your package of puff pastry. There should be 2 sheets in there. Either thaw overnight in the fridge or for 40 minutes on your counter.
Drain your marinated artichoke hearts and roasted peppers. After they’re WELL DRAINED, chop them. (I found these in the deli section of my grocery store).
Unfold your pastry sheets and cover with a layer of salami.
Evenly spread your peppers, artichoke hearts and Feta cheese over top.
Tightly roll the pastry.
Using wet fingers, seal the seam of the roll shut.
With a VERY SHARP knife, cut into 1 inch rounds. If your knife is not sharp enough you will squish the roll flat while cutting it.
Place rounds on a greased baking sheet.
Combine the egg yolk and water. Beat slightly to create and egg wash and brush on top of rounds.
Bake at 400 degrees for 20-25 minutes or until golden brown. Drizzle Dijon mustard over top (use a squeeze bottle) or serve on the side.
- 1 box sheet puff pastry thawed
- 8 oz salami sliced
- 4 oz feta cheese crumbled
- 2 sweet bell peppers, roasted, in oil chopped
- 3 marinated artichoke hearts chopped
- 1 egg yolk
- 1 tbsp water
- dijon mustard for garnish
Preheat oven to 400 degrees
Unfold thawed puff pastry sheets
Cover with salami slices
Evenly sprinkle over chopped sweet peppers, artichoke hearts and crumbled feta cheese.
Roll tightly into a jelly roll. Using wet fingers, seal the seam shut.
Slice into 1 inch rounds with a sharp knife
Place on a greased baking sheet.
Combine egg yolk and water and beat slightly to create an egg wash. Brush over rounds.
Bake for 20-25 minutes or until golden brown
Cool and then drizzle Dijon mustard over top or serve on side