Prosciutto + Parm Brunch Rolls with Fig Jam Drizzle are savory, flaky little bites that pair perfectly with eggs, breakfast sausages and fresh fruit. Don’t be surprised if you find yourself serving them as an appetizer, too!
Prosciutto + Parm Brunch Rolls are So Easy!
Move over biscuits and toast! These sneaky little guys pack in salty, sweet, savory and even some greens in a cute little roll. Store bought puff pastry frees up so much time and yields that perfectly flaky crust we all know and love!
I tried using the same dough base I use for my sweet roll recipes, with and without the addition of other ingredients like herbs, garlic and cheese in the dough, but the results were always off.
So, I said to heck with it and grabbed some frozen puff pastry. What this really needed was some good old buttery pastry to really make it sing…and much faster to get on the table.
Gather Your Ingredients
In addition to prosciutto, Parmigiano-Reggiano, and puff pastry you’ll also need:
- olive oil
- a shallot
- dried Italian herbs
- melted butter
- fig jam (I’m obsessed with this stuff!)
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Steps to Make These Savory Brunch Rolls
Prepare the filling while the puff pastry thaws and you’ll have these ready to enjoy in just an hour.
First, thaw the puff pastry by removing it from the box and the wrapping. You’ll need both sheets, so set them side by side on a sheet of parchment or wax paper at room temperature for about 35 minutes.
Next, heat a skillet over medium heat. Add 1 tablespoon of olive oil, then the shallots and a healthy pinch of kosher salt. Sauté the shallots for 3 to 4 minutes until they are soft and translucent, stirring often so they don’t get too much color.
At this point, add the dried Italian herbs and arugula. Add the arugula in batches, if necessary, and stir it around to wilt. When it has just wilted, take it off the heat. Transfer the arugula-shallot mixture to a paper towel and spread it out to cool. Once it’s cool enough to touch, press it with another paper towel to remove a good amount of the moisture.
Now it’s time to get to work on the pastry. If you have a large work surface, you can assemble both sheets at the same time. Otherwise, work with one at a time. Lightly dust your surface with a little flour and set the pastry sheets side by side, leaving a few inches space between them.
With a rolling pin, gently roll the sheets out to a 10” x 10” square (they usually start at roughly 9” square).
Beat one egg with one tablespoon of water. Brush this egg wash all over the surface of each sheet — all the way to the edges. Sprinkle on most of the cheese, reserving some for after the rolls bake. Add the chopped prosciutto, then the arugula.
Quick tip: distribute ingredients all the way out to 3 edges of the pastry sheet. Leave a 1/2” gap on the fourth edge. The exposed egg wash on this edge will help ‘glue’ the pastry shut once you roll it up.
Starting with the edge opposite your exposed edge, roll the pastry to create a log. Give it a little press along the exposed edge to ‘glue’ it shut, then set it seam side down. With the two logs side-by-side, use a sharp knife to cut the logs into 16 slices total (8 slices per log.)
Place the slices into a lightly greased 9” x 13” pan, evenly spaced with a little room between each slice. This will help them cook evenly and get nice golden, flaky edges all around.
You’ll bake them for 20 to 24 minutes at 400°F until the pastry is cooked through in the centers and the surface is golden brown. Remove them to a cooling rack and brush the tops with melted butter. Sprinkle the remaining Parm over the rolls.
The Finishing Touch for Prosciutto + Parm Brunch Rolls
When you’re ready to serve, spoon some fig jam into a microwave safe bowl. Stir in a splash of water to thin it ever so slightly, and microwave it in 15 second increments until it reaches a drizzling consistency.
Serve the jam on the side and let everyone drizzle as much or as little as they like.
Helpful Tips + Serving Suggestions
Method 1: Leave the logs intact. Wrap them in plastic film individually, or together with a piece of parchment or wax paper separating them so they don’t get stuck together. Refrigerate, then slice them when you’re ready to bake.
Method 2: Slice them and place them in dish you’ll bake them in. Cover the entire dish with plastic wrap to refrigerate.
This is great for unexpected company. Here’s how I would do it…slice them and place the slices on a parchment lined sheet pan. Don’t let the edges touch. Put the entire sheet pan in the freezer. Once the rolls are frozen, wrap them tightly to eliminate freezer burn. Store them in the freezer for up to one month. You can bake them from frozen, but might need to add a couple minutes to the baking time.
Serve them in place of typical breakfast breads like toast, biscuits, and muffins. They are great as an hors d’oeuvres, too — perfect for a cocktail party.
Check Out These Other Brunch Recipes
- Savory Dutch Baby
- Cashel Blue Cheese + Pear Tarts
- Spiced Cranberry Orange Sweet Rolls
- Red Velvet Pop Tarts
- Pesto Bread Wreath with Warm Sun-dried Tomato Goat Cheese Spread
- Candied Bacon + Arugula Croque Madame
- Baked Eggs with Goat Cheese + Sun-Dried Tomato Hash Browns
Prosciutto + Parm Brunch Rolls with Fig Jam Drizzle
- 1 box frozen puff pastry (I used Pepperidge Farm)
- 1 tbsp olive oil
- 1 large shallot minced
- kosher salt + fresh cracked pepper
- 1 tsp Italian herb blend
- 5 oz arugula
- 4 oz prosciutto roughly chopped
- 1½ oz Parmigiano-Reggiano grated
- 1 egg beaten with 1 tbsp of water
- 2 tbsp unsalted butter melted
- ¼ cup fig jam
- Thaw the puff pastry on your counter at room temperature for 30-35 minutes. The pastry should unfold easily but still be cold.
- Prepare the filling while the pastry thaws: Heat 1 tbsp olive oil in a skillet over medium heat. Add the shallots to the skillet along with a pinch of salt and some fresh cracked pepper. Sauté for 3 to 4 minutes until they begin to soften. Add the Italian herb blend and the arugula, in batches if necessary, and stir as it wilts. As soon as the arugula has just wilted, remove it from the heat.
- Remove the arugula to a paper towel to drain and cool. Once it has cooled enough to handle, press the arugula with another paper towel to remove excess moisture. Set aside until you're ready to fill the dough.
- Preheat the oven to 400°F.
- Lightly dust a large work surface with flour (or work in batches if your work space is small). Set out the 2 squares of pastry leaving a few inches between. Gently roll the sheets out to approximately 10"x10".
- Brush the egg wash over the entire surface of each sheet.
- Special note: Spread the filling over the pastry all the way out to 3 edges. Leave about 1/2 inch of pastry clear on the 4th edge to help seal the rolls closed.
- Next, sprinkle with grated Parmigiano cheese, but save a little for after baking. Now, evenly distribute the prosciutto and then the arugula.
- Starting with the edge opposite your sealing edge, roll each sheet into a cylinder. Transfer to a board or pan covered in parchment and pop into the fridge for 10 minutes.
- Using a sharp knife, cut each roll into 8 equal pieces. Place the rolls, evenly spaced, into a lightly greased 9"x13" pan.
- Bake the rolls for 20 to 24 minutes until golden brown and the pastry in the center of each roll is cooked through. Remove them to a cooling rack.
- Brush melted butter over the tops and sprinkle with the last bit of Parmigiano-Reggiano. When ready to serve, stir a splash of water with the fig jam and microwave until it's a drizzling consistency. Serve on the side to drizzle over the rolls.
Nutritional values are estimated and provided as a general guideline only.