Simple crescent rolls filled with salami, cheese, and a mustard sauce.
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Appetizer, Side Dish
Cuisine: American
Keyword: 30 Min or Less, Bread, Pork
Servings: 16rolls
Calories: 215kcal
Ingredients
16crescent rolls(2 packages of 8)
8ouncesMargherita Genoa Salami(1 package)
1/2cupyellow mustard
1/2cuphoney
3/4teaspoonsalt
3/4teaspoonblack pepper
3/4teaspoongarlic powder
1cupshredded mozzarella cheese
Instructions
Preheat oven as per package directions for the crescent rolls.
Make the mustard sauce by combining the mustard, honey, salt, black pepper, and garlic powder. Adjust seasoning to taste with each ingredient.
Line a baking sheet with a silicone baking mat or parchment paper.
Lay out a crescent roll dough triangle. Layer two slices of Margherita Genoa Salami across the wide top edge, just overlapping.
Pour 1/2 teaspoon of the mustard sauce across the salami.
Add 1 Tablespoon of mozzarella cheese on top of the salami.
Roll the crescent roll up (it will be wider than normal due to the salami) and place on the baking sheet. Repeat for all crescent rolls.
Bake until the dough is a light golden brown, approximately 15 minutes (I find stuffed rolls take a few minutes longer than the package says).
Serve warm with the remaining mustard sauce for dipping.
Notes
You can use three slices of the salami in the rolls, but you might run out near the end and need to switch to two slices depending on exactly how many are in your pouch.