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
Scale
- 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