By baking these succulent goodies in cupcake form
you keep all the gooey goodness in one bundle. Use a knife and fork, or let
it cool enough to eat out of your hand.
6-count disposable foil cupcake pan
8-count package of crescent rolls
12 ounces deli salami, chopped
1 ½ cups shredded mozzarella cheese
1/4 cup sliced black olives
Preheat the oven to 350 degrees. Spray the cupcake pan with nonstick spray and place ½ teaspoon olive in the bottom of each cup. Unroll the dough on a lightly floured paper towel and press to seal the seams.
Put aside a little salami and mozzarella. Sprinkle chopped salami, cheese and olives over the dough, leaving a 1/4-inch border at the edges. Dip a finger in cold water and wet the edges so they’ll seal better. Roll up like a jelly roll. Using a sawtooth knife and light pressure, cut the roll into 6 pieces. Place them in the cupcake pan and top each with a few pieces of salami and some shredded cheese. Bake 20 to 25 minutes or until golden and puffy. Makes 6 servings.
See more of Janet Groene's RV-ready recipes at http://www.CampandRVCook.blogspot.com