Charcuterie Rolls
- Prep Time: 10 minutes
- Cook Time: 30 - 35 minutes
- Servings: 12 rolls
- Course: Appetizers & Snacks
Your favorite accoutrements, rolled together and baked to perfection.
Reynolds Kitchens® Tips
Reynolds Kitchens tip
Line your pan with Reynolds Kitchens® Unbleached Parchment Paper for easy clean up!
Ingredients
- 1 tube (16oz.) prepackaged biscuit dough
- 2 teaspoons flour
- 1/3 cup apricot preserves
- 8 pieces of salami
- 4 pieces of prosciutto
- 8 to 10 Greek olives, pitted and chopped into small pieces
- 1/2 cup shredded gruyere cheese
- Reynolds Kitchens® Unbleached Parchment Paper
- Reynolds Kitchens® 8x8 Bakeware Pan
Directions
Step 1
PREHEAT oven to 375°F.
Step 2
PLACE a 24-inch long piece Reynolds Kitchens® Unbleached Parchment Paper on to your work surface. Place the biscuit dough on top and sprinkle with flour. Using a rolling pin, roll the dough into an 18-inch by 8-inch rectangle.
Step 3
SPREAD preserves onto the prepared dough. Layer with salami, prosciutto and olives. Sprinkle with cheese.
Step 4
STARTING at the 18-inch side, roll up the dough and pinch edges together to seal. Cut into 12, 1 1/2-inch slices. Transfer to 8x8-inch Reynolds Kitchens® Bakeware Pan.
Step 5
BAKE 30 to 35 minutes or until rolls are golden. Cool on a wire rack for 15 minutes before serving.
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