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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!


  • 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


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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