Pizza rolls make me so nostalgic.
Anyone else? It’s similar to the feeling that I get when I see Hot Pockets or PopTarts… reminds me of my childhood and simpler times. Ahhh the good ole’ days!
Any who, we had a friend’s baby gender reveal party a few Mondays ago and I decided to make an appetizer from one of my favorite blogger‘s cookbook! She had a recipe for salami and provolone phyllo rolls that I knew I HAD to try because 1) they sounded super easy, 2) I could prep them the night before, and 3) I had never worked with phyllo sheets before (only cups) and wanted to try my hand at them. The results were phenomenal!!! But then that husband of mine goes… you should make these again with pizza ingredients. GAH! He always has the best ideas! So I did it… and my phyllo pizza rolls were born! And oh my are they DELICIOUS. 🍕🎉
Flaky phyllo dough sheets rolled up like burritos filled with sliced pepperoni, gooey mozzarella cheese, and oregano, topped with a brush of butter and a sprinkle of flaky sea salt, then baked into pure deliciousness. So simple yet SO TASTY. Finally, dunk these bad boys into some pizza sauce and boom… you’re in appetizer heaven!
p.s. I even made a few of these with vegan mozzarella from Daiya and they were still bomb!
So… you need to make these ASAP. You’ll love them. Your family will love them. Your friends will love them. Your coworkers will love them. Everyone will love them.
That is… if you you decide to share 😉
phyllo pizza rolls
- 20 phyllo pastry sheets (fillo dough), thawed
- 6 tablespoons melted butter
- 12 oz sliced pepperoni
- 3 cups shredded mozzarella cheese
- dried oregano
- flaky sea salt
- pizza sauce, for serving/dipping
- Preheat oven to 350F. Line a baking sheet with parchment paper. Place one sheet of phyllo dough on a clean work surface. Fold it in half widthwise then brush butter all over it. On the short end of the pastry sheet, place 5-6 slices of pepperoni then top with a hefty sprinkle of mozzarella cheese and a dash of dried oregano. Roll the phyllo sheet up over the filling, tucking in the side edges to seal it (creating a phyllo burrito). Place the phyllo roll on the parchment paper lined baking sheet seam side down. Repeat with remaining ingredients (should yield about 20 rolls). Brush tops phyllo rolls with butter than garnish with flaky sea salt and bake for 25 minutes, or until golden and flaky. Serve warm with pizza sauce!
adapted from the Half Baked Harvest Cookbook (recipe - provolone and salami phyllo rolls)
Guess what?! Today is Montana’s birthday!!!!!!!!! She’s TWELVE. OMG. I can’t believe my little puppers is so old!! Though, she’s still kickin’ butt and doesn’t act even close to her real age. Whew.
We will be celebrating today with long walks and a dog cupcake plus a new toy. Hope your Tuesday is as good at Montana’s! 🙂
p.s. more appetizer recipes here!