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Pepperoni and cheese rolls

updated

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Ingredients for 1 servings:

  • 1 roll of topping dough
  • 150 g herb cream cheese
  • 100 g medium-aged Gouda, grated
  • 100 g pepper, mild
  • 1 tbsp sauce (hot pepper sauce)
  • 2 garlic cloves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

makes 12 pieces

Slice the pepperoni into thin rings and peel the garlic clove. Place the melted cheese in a small bowl, press the garlic over it, and mix with the hot pepper sauce until smooth. Roll out the puff pastry and spread the cheese mixture evenly on top, making sure to leave about 3 cm of space on one of the narrow sides. Sprinkle the pepperoni and Gouda cheese over it. Roll up the puff pastry from the coated narrow side to the edge and cut into 12 slices. Place the snails on a baking sheet lined with parchment paper and bake in a preheated oven at 200°C (top/bottom heat) for 25-30 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Pepperoni and cheese rolls

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