Dish Snapshot
Introduction
Imagine pulling a tray of golden, flaky crescents from the oven: the warm, buttery aroma curls through the kitchen, punctuated by the smoky, peppery tang of thin salami. Bite in and you get a satisfying contrast — crisp, slightly crumbly pastry giving way to savory, chewy salami and a silky melt of mozzarella (if you choose). These Salami Mini Crescent Rolls are small in size but big on comfort and flavor, with a texture that’s both tender and slightly crisp at the edges.
They’re emotionally comforting — the kind of finger food that sparks conversation at a gathering, transports you back to family brunches, or simply makes a weekday evening feel a little celebratory. Make them for cozy mornings with coffee, as party hors d’oeuvres, a quick after-school snack, or a festive addition to holiday spreads. If you love sweet-and-savory crescent bites, you might also enjoy these cranberry cream cheese crescent bites for a fruity, crowd-pleasing contrast.
Dish Snapshot
- Prep Time: 10 minutes
- Cook Time: 12–15 minutes
- Total Time: 22–25 minutes
- Servings: 8 mini crescent rolls (makes 8 — one per triangle)
- Difficulty Level: Easy — great for beginner bakers or quick entertaining
Nutrition Highlights
Estimated nutrition per serving (one roll). Values are approximate and calculated using ingredient averages from USDA FoodData Central and common product nutrition profiles; adjust if you use different brands or portion sizes.
- Calories: ~180 kcal
- Protein: ~8–9 g
- Carbohydrates: ~13–15 g
- Fat: ~14–16 g
- Saturated Fat: ~5–6 g
- Sodium: ~350–450 mg (salami and crescent dough contribute most)
- Fiber: <1 g
- Sugars: ~1–2 g
Notes on accuracy: these figures are estimates derived from standard nutrition data for refrigerated crescent dough, thin-sliced salami, and part-skim shredded mozzarella (USDA FoodData Central). If you need exact nutrition for dietary restrictions (sodium-sensitive, low-fat, etc.), consult product labels or use a trusted calorie-tracking resource like the USDA database or guidance from Mayo Clinic.
Why You’ll Love It
- Irresistible savory flavor: smoky salami wrapped in buttery crescent dough is an instant crowd-pleaser. Add cheese and Dijon for another layer of richness.
- Quick and dependable: from fridge to plate in about 25 minutes — perfect for last-minute guests or busy weeknights.
- Shareable and portable: bite-sized rolls that travel well, making them ideal for potlucks, lunchboxes, or appetizer platters.
- Nostalgic and festive: these little crescents evoke cozy family moments and fit right into holiday spreads or casual gatherings.
Step-by-Step Instructions
Ingredients
- 1 can (8 oz) refrigerated crescent rolls (typically 8 triangles)
- 16 thin slices of salami (about 2 slices per triangle)
- 1/2 cup shredded mozzarella (optional; about 56 g)
- 1 tablespoon Dijon mustard (optional)
- 1 egg, beaten (optional, for egg wash)
- Fresh parsley or basil leaves (optional, for garnish)
Optional ingredients and substitutions
- Swap salami for prosciutto, pepperoni, ham, or thin-sliced turkey for lower fat.
- Use vegan salami and dairy-free cheese for a vegan-friendly version.
- Substitute cream cheese for mozzarella for a creamier bite.
- Use whole-wheat crescent dough if available for more fiber.
- Omit mustard if serving to children or anyone sensitive to mustard flavor.
Directions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Unroll the crescent dough and separate into 8 triangles on the prepared surface.
- Brush each triangle with Dijon mustard if using (about 1–2 teaspoons per triangle).
- Place 1–2 slices of salami on the wide end of each triangle, overlapping slightly; add about 1 tablespoon of shredded mozzarella on top if desired.
- Roll up each triangle from the wide end toward the tip, forming crescent rolls. Tuck the tip under to help prevent unrolling.
- Place rolls seam-side down on the prepared baking sheet, spacing them about 1 inch apart.
- Brush the tops with beaten egg for a glossy, golden finish if using.
- Bake for 12–15 minutes, or until golden brown and cooked through. Rotate the pan halfway for even browning.
- Cool slightly (2–3 minutes) before garnishing with chopped fresh parsley or basil and serving.
Practical tips
- Don’t overfill triangles — too much filling can prevent sealing and lead to leaking.
- If the dough feels sticky, chill the tray for 5 minutes before baking.
- Check the underside after 10 minutes; if rolling browns faster on one spot, rotate the sheet.
- For a less oily bite, pat salami with a paper towel to remove excess oil before assembling.
- To test doneness, look for even golden color and a slightly firm feel; dough should not be doughy in the center.
Serving Suggestions
- Serve warm as-is — the most classic and simple presentation.
- Offer dipping sauces: marinara, honey mustard, ranch, or a spicy aioli.
- Pair with coffee or tea for brunch, or white wine (Pinot Grigio) and beer for evening gatherings.
- Arrange on a platter with olives, pickles, and sliced cheeses for a rustic appetizer board.
- For a brunch twist, serve alongside scrambled eggs and roasted tomatoes.
Storage Instructions
- Room temperature: Best enjoyed fresh the same day. If left at room temperature (covered), consume within 4–6 hours for optimal quality.
- Refrigerator: Store cooled rolls in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes to restore crispness, or microwave briefly (will soften crust).
- Freezer: Flash-freeze on a baking sheet until firm, then transfer to a freezer bag and keep for up to 1–2 months. Reheat from frozen in a preheated oven at 375°F (190°C) for 12–15 minutes, checking for even heating.
Pro Tips & Tricks
- Best salami type: choose thin, flavorful slices like Genoa or Milano — they crisp pleasantly without overpowering the roll.
- Cheese melt factor: low-moisture part-skim mozzarella melts well without releasing excess oil. For extra flavor, try smoked provolone or sharp cheddar sparingly.
- Texture keys: a light egg wash produces a beautiful sheen and slightly crisper top; if you skip the egg, brush with melted butter for flavor and color.
- Doneness cues: golden-brown exterior, small seam seal — avoid heavy browning that indicates overcooking.
- Crowd scaling: double or triple the recipe and bake on multiple sheets; let sheets cool slightly before stacking to avoid soggy bottoms.
Creative Twists
- Italian Herb & Cream Cheese
- Spread 1–2 teaspoons of herbed cream cheese on each triangle before adding salami. Add a sprinkle of dried oregano and fresh basil for an Italian twist.
- Spicy Honey Salami Rolls
- Add a tiny drizzle of honey and a pinch of red pepper flakes inside each roll for sweet-heat contrast. Finish with a light brush of honey after baking.
- Vegetarian “Salami” Alternative
- Use thinly sliced smoked tofu or store-bought vegan pepperoni and dairy-free mozzarella to make a vegan-friendly version that still delivers bold flavor.
- Gluten-Free Option
- Use a gluten-free crescent dough or make small puff-pastry–style wraps using gluten-free phyllo alternatives; note texture will vary.
Frequently Asked Questions
Q: Can I make these ahead of time?
A: Assemble and refrigerate unbaked rolls on the sheet tray, covered, for up to 24 hours. Bake just before serving for best texture.
Q: How do I prevent soggy bottoms?
A: Bake on parchment or a light oil-sprayed sheet, and avoid stacking while warm. Reheat in the oven to refresh crispness.
Q: What can I use instead of salami?
A: Prosciutto, pepperoni, ham, smoked turkey, or vegetarian deli slices all work fine with adjustments to seasoning and oil content.
Q: Are these freezer-friendly before or after baking?
A: Both — freeze unbaked for longer freshness, or freeze baked rolls. Reheat from frozen in the oven for best results.
Q: How can I reduce sodium?
A: Use low-sodium salami or turkey, choose low-sodium crescent dough if available, and skip added mustard or salty cheeses.
Conclusion
Warm, savory, and simple to make, Salami Mini Crescent Rolls are one of those small pleasures that make hosting effortless and everyday moments feel special. Whether you’re pulling them from the oven for a brunch crowd or tucking one into a lunchbox, they deliver buttery pastry and satisfying savor in every bite. If you’re looking for more bite-sized crescent ideas and holiday-ready variations, check these inspired recipes like Salami and Cream Cheese Bundles Recipe – Food Fanatic and the playful Salami and Cheese Roses (Easy 3 Ingredient Holiday Appetizer … for creative presentation ideas.
If you make these, please share your photos and any tweaks — I love seeing how readers personalize recipes and build community around simple, delicious food.
Print
Salami Mini Crescent Rolls
- Total Time: 25
- Yield: 8 servings 1x
- Diet: Omnivore
Description
These savory Salami Mini Crescent Rolls are a perfect finger food, featuring smoky salami wrapped in buttery crescent dough for a delightful appetizer.
Ingredients
- 1 can (8 oz) refrigerated crescent rolls (typically 8 triangles)
- 16 thin slices of salami (about 2 slices per triangle)
- 1/2 cup shredded mozzarella (optional; about 56 g)
- 1 tablespoon Dijon mustard (optional)
- 1 egg, beaten (optional, for egg wash)
- Fresh parsley or basil leaves (optional, for garnish)
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Unroll the crescent dough and separate into 8 triangles on the prepared surface.
- Brush each triangle with Dijon mustard if using.
- Place 1–2 slices of salami on the wide end of each triangle, overlapping slightly; add about 1 tablespoon of shredded mozzarella on top if desired.
- Roll up each triangle from the wide end toward the tip, forming crescent rolls. Tuck the tip under to help prevent unrolling.
- Place rolls seam-side down on the prepared baking sheet, spacing them about 1 inch apart.
- Brush the tops with beaten egg for a glossy finish if using.
- Bake for 12–15 minutes, or until golden brown and cooked through.
- Cool slightly before garnishing with chopped fresh parsley or basil and serving.
Notes
Best enjoyed fresh the same day. Can be stored in an airtight container for up to 3 days.
- Prep Time: 10
- Cook Time: 15
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 40mg
