1 sheet puff pastry
2 Tbsp. Tuscan Herb Olive Oil
2 tsp. Prairie Oils Spiced Parmesan Spice Blend
1/2 c. sharp provolone, grated
10 - 12 fresh basil leaves
4 oz. prosciutto slices
4 oz. thin pepperoni slices
4 oz. Artisanal Salami, sliced thin
2 Tbsp. Sicilian Lemon White Balsamic
Preheat oven to 400 F and line 2 large baking sheets with parchment paper, set aside.
Lightly flour your work surface and roll out the puff pastry into a large rectangle. Brush the puff pastry dough with olive oil and sprinkle with the Parmesan seasoning. Sprinkle the seasoned puff with provolone and layer with basil, prosciutto, pepperoni and salami. Drizzle with balsamic and roll the right and left sides towards the center.
Wrap the roll in plastic wrap and place it in the freezer to set (easier to slice) for 30 minutes. Once set, slice into 1/2 inch portions and space them 1 inch apart on the baking sheets.
Bake for 20 - 25 minutes or until golden and crispy. Remove from the oven and set aside to cool at room temperature before serving.