Spicy salami herb parmesan scrolls

These spicy salami herb Parmesan scrolls are perfect when you need a easy and cost effective appetizer. You can make them the day before and just warm them up before you serve them, or make a double batch and freeze half. Warning: we ate rather a lot!

  • Prep Time

    15 Minutes
  • Cook Time

    20 Minutes
  • Serves

    32 People


  • 2 sheets puff pastry defrosted
  • 75g very thinly sliced chilli salami
  • 50g finely grated Parmesan
  • 2 tablespoons fresh basil or oregano very finely chopped
  • 1 egg lightly beaten
  • 1 tablespoon smoked sweet paprika

You'll Need

  • Multix Bake


  1. Preheat oven to 180oC. Line a large flat oven tray with Multix bake. Place a large sheet of Multix bake on a large chopping board.
  2. Place one sheet of pastry on the bake, brush it lightly with beaten egg, scatter it lightly with chopped herbs, diced salami and grated Parmesan. Place the second sheet on top. Place a sheet of bake on the top sheet of pastry and roll the pastry sheets lightly to make them stick together with the filling in the middle.
  3. Remove the top sheet of bake.  Cut the filled pastry sheets in half. Put one half to one side. Bush the other half with egg and scatter it again with salami, cheese and herbs. Leaving a margin of 2cms on one long edge. Use the Multix bake to help you roll the filled pastry tightly from the long side, until you have a long roll.
  4. Use a very sharp knife to cut the filled pastry roll into 1 cm slices (you should get about 16 slices from each roll). Transfer each one to the bake lined tray with a 3-4 cm gap between each to allow for expansion when they cook. Repeat with the remaining ½ of filled pastry. Brush each scroll with a little more egg, sprinkle a little finely diced salami on each one. Bake for 20 minutes for until golden brown.
  5. Just before serving dust each scroll with a little smoked sweet paprika. Serve warm.