Here’s a trick to add to your entertaining repertoire: Salami and Provolone Phyllo Rolls. They come from Tieghan Gerard’s Half Baked Harvest Cookbook. In the middle of September, Tieghan made these for her book-launch celebration at her barn in the Colorado mountains, and they disappeared faster than anything on the table — hit with a drizzle of honey out of the oven, these salty-sweet flaky bites are irresistible. The best part? You can assemble these rolls ahead of time and stash them in the fridge or freezer until needed. As I was making them, I couldn’t help but think about what else could be stuffed and rolled in these layers of phyllo? Fig jam and blue cheese? Roasted butternut squash and ricotta? Sautéed mushrooms and fontina? The possibilities are endless — follow the simple method: fold a sheet of phyllo in half, brush with butter, fill, roll, repeat, bake. I’ve never felt more prepared for the impending holiday season. Friends, as noted above, I met Tieghan a few weeks ago, and I’m so excited to share her cookbook with you along with many more photos and stories from the few days I spent in the mountains — blue skies, snowy peaks, goats, horses … Colorado is dreamy. Giveaway details: Leave a comment below to enter to win a copy of the Half Baked Harvest Cookbook. UPDATE: GIVEAWAY IS CLOSED. WINNER IS LINDSEY. THANK YOU ALL FOR SO MANY WONDERFUL IDEAS. Tell me your back-pocket appetizer or your favorite party trick — drink, meal, dessert, whatever. Next week, when I post a few snaps from CO, I’ll announce the winner. I’ll keep you posted. In the meantime, here’s how you make these salami and provolone phyllo rolls. Gather all of your ingredients. Fold a sheet of phyllo in half and drizzle with butter. Brush to coat the surface, then top with provolone and salami: Fold in the sides, then… roll as you would a burrito: Sprinkle with thyme, then…: Bake for 20 minutes or until golden. Ta-da! Mine. The Half Baked Harvest Cookbook: Stay tuned… 4.9 from 34 reviews Phyllo comes in various sizes. The Athens brand, for instance, sells smaller sheets: a box typically contains two rolls of 9” x 14” sheets. The Filo Factory sheets on the other hand are 18″ x 13″. I prefer the smaller, Athens-brand sheets for this recipe — when folded in half lengthwise, the sheet becomes 14″x4.5″, and the final roll is a perfect appetizer-size portion. You can make these as large as you want, and my suggestion is to make one tester to see how you like the shape/ration of cheese to salami. If you use large sheets, you can always place two sheets on your work surface, and cut them into 13″x4.5″ strips. I bought the Applegate Farm salami and used 2 slices + 1 deli slice of provolone per roll. Tieghan’s tips for working with phyllo: Thaw phyllo overnight in the fridge. Prep all ingredients before opening pack of phyllo. As you work, keep the phyllo covered with a damp towel — it dries out quickly. Don’t stress over torn sheets. Phyllo truly is very forgiving. It can feel like a pain when the sheets are sticking together and tearing. Just push on, patch the pieces back together, brush with butter as needed — it will bake beautifully in the end. Make ahead: Rolls can be prepared ahead of time and stored in the fridge in an airtight container for 1 day or in the freezer for months. No need to thaw before baking.
