Ingredients:

1 package puff pastry, frozen (2 sheets per package)

1 medium zucchini

1 large potato, peeled and washed

4 Oz salami, thin sliced from deli

6 Oz provolone, thin sliced from deli

1 (8 Oz) container mascarpone cheese

Directions:

Defrost puff pastry.

Slice both the zucchini and potato into rounds by using a mandoline. 

Pat dry and set aside.

Cut salami slices in half so that you have “half moon” shapes.

Do the same with provolone.

Unroll first puff pastry sheet on a working surface.

Using a rolling pin, make the pastry sheet thinner and into a bigger rectangle, about 15” wide.

Cut 6 equal strips, 2.5” wide each.

Spread each strip with 2 Tbsp of mascarpone.

Carefully place a few zucchini slices at the edge of the pastry strip. Half of the zucchini should lay on the cheese, with the other half exposed over the top.

Use as many zucchini slices as needed to cover the entire length of the strip.

Do the same with the provolone and salami half moons.

Note: only do one layer of zucchini, one layer of provolone and one of salami.

Fold bottom half of strip over filling.

Gently roll filled strip onto itself to form a rosette.

Place each rosette in a greased muffin pan.

Repeat process with second puff pastry sheet but using potato slices in place of zucchini.

Bake rosettes in a preheated 400F oven for 20 to 25 minutes or until golden.

Serve warm. 

TIPS:

You can use other deli meats if you wish, like ham or prosciutto. Just make sure they are thinly sliced.

If you don’t have a mandoline, slice vegetables by hand with a sharp knife making sure to cut as thinly as possible. 

You can omit the provolone if you wish. 

I placed my rosettes in pretty cupcake liners. You can do the same by matching the liners to the theme of your party.