Soppressata Rolls

Don’t you just love easy appetizer recipes? I know I do. Especially the ones that my guests just can’t get enough of. This Soppressata Rolls recipe is so delectable and packed full of flavor.

Brace yourself for an influx of major requests after serving this dish!

Soppressata Rolls are an easy, no cook appetizer filled with shredded red cabbage, pepperoncinis, goat cheese and zesty Italian dressing! #easyappetizerrecipes #nocookappetizer #coldappetizerrecipes www.savoryexperiments.com


 

Soppressata Rolls are an easy, no cook appetizer filled with shredded red cabbage, pepperoncini, goat cheese, and a zesty Italian dressing!

This recipe was adapted from an article in Food and Wine magazine highlighting the newest trends: finger foods at 5-star restaurants. Imagine?! Chef Dante de Magistris describes these handheld rolls as wonderful party appetizers.

Make sure you PIN Easy Soppressata Rolls!

My guests could not have agreed more. I made the mistake of assembling my Soppressata Finger Salads after my guests had arrived. Take note: this is not the way to do it.

Make more than you think you need and make them ahead of time. They were being eaten as fast as I could roll them!

Soppressata Finger Salads are an easy, no cook appetizer filled with shredded red cabbage, pepperoncinis, goat cheese and zesty Italian dressing!

If you don’t want to make your own simple Italian dressing from olive oil and red wine vinegar, you can use a bottled pre-made Italian dressing. Either will be delicious, but with the homemade dressing you can doctor it up as you see fit and can cater to your guest’s taste buds.

Pine nuts, also known as pignolias, are the seeds of the pine tree. They are best toasted in my opinion and while this simple extra step takes about 5 minutes, the flavor it produces will take your Soppressata rolls to the next flavor level.

You can do this in the oven, but because it is such a small amount, on the stove in a pan over medium heat is your best bet. Do not add oil to the pan.

Their natural oils will warm and toast them on their own. Keep the pan moving so you don’t burn them. In five or so minutes, you will start to smell them and see them browning.

Soppressata Finger Salads are an easy, no cook appetizer filled with shredded red cabbage, pepperoncinis, goat cheese and zesty Italian dressing!

If you haven’t heard of pepperoncini, they are small, green peppers that are typically sold pickled. They are light and crunchy and have a mild heat. If you are looking for a bit more bite, leave their seeds in.

You often see them on the side of a salad at your pizza place. You can also find them in the salad bar or the olive bar area of the store. The international aisle near the Italian foods is another great place to spot them.

Soppressata

What is soppressata?

Soppressata is an Italian dry salami that is usually made from fresh ham coarsely pressed with garlic and spicy peppers. It’s hung to dry for three to twelve weeks depending on the width.

Soppressata Rolls are an easy, no cook appetizer filled with shredded red cabbage, pepperoncinis, goat cheese and zesty Italian dressing! 
#easyappetizerrecipes #nocookappetizer #coldappetizerrecipes
www.savoryexperiments.com

If you like cold appetizer recipes, check out some of these other no cook appetizers:

Soppressata Rolls are an easy, no cook appetizer filled with shredded red cabbage, pepperoncinis, goat cheese and zesty Italian dressing! #easyappetizerrecipes #nocookappetizer #coldappetizerrecipes www.savoryexperiments.com
Soppressata Finger Salads are an easy, no cook appetizer filled with shredded red cabbage, pepperoncinis, goat cheese and zesty Italian dressing!

Soppressata Finger Salads

5 from 2 votes
Soppressata Finger Salads are an easy, no cook appetizer filled with shredded red cabbage, pepperoncinis, goat cheese and zesty Italian dressing!
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 24 rolls

Ingredients

Instructions

  • Combine cabbage through goat cheese in a bowl. Season lightly with sea salt and fresh ground pepper. Toss.
  • Spoon a small amount of cabbage mixture to the center of each soppressata slice. Roll up from either side and plate seam down.
  • If you’ve tried this recipe, please come back and let us know how it was! 

Nutrition

Calories: 55 kcal, Protein: 2 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 8 mg, Sodium: 213 mg, Potassium: 59 mg, Vitamin A: 75 IU, Vitamin C: 4.9 mg, Calcium: 7 mg, Iron: 0.3 mg
Author: Jessica Formicola
Calories: 55
Course: Appetizer, Salad, Side Dish, Snack
Cuisine: American, Italian
Keyword: no cook appetizer recipes
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!
Jessica Formicola in her ktichen

About the Author

Jessica Formicola

Jessica the mom, wife and chef behind Savory Experiments. You might see her on the Emmy- nominated TV show Plate It! or on bookshelves as a cookbook author. Jessica is a Le Cordon Bleu certified recipe developer and regularly contributed to Parade, Better Homes & Gardens, The Daily Meal and more!

Read More About Jessica

Join The Discussion

Your email address will not be published. Required fields are marked *

Recipe Rating




Questions and Reviews

  1. 5 stars
    Thank you for this recipe! I can’t wait to make it this weekend for the party we’re going to!