Mortadella Bites

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  • Level: Easy
  • Total: 45 min
  • Active: 20 min
  • Yield: 15 bites
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1 sheet frozen puff pastry (half a 17.3-ounce package), thawed

8 ounces mortadella, cut into 1/2-by-1/2-by-2 1/2-inch batons 

1 large egg, beaten 

1/2 cup (approximately 2 ounces) grated Gruyere

Dijon mustard, for serving, optional


  1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
  2. Unfold the sheet of puff pastry and roll into an 11-inch square. Using a pizza wheel or sharp knife, slice the dough into 1/2-inch-thick strips. Wrap each baton of mortadella in one strip of puff pastry, overlapping the dough slightly with each wrap-around to create a spiral appearance in the dough while leaving the mortadella ends exposed.
  3. Place the rolls on the prepared baking sheet, spaced 1 inch apart. Brush each roll with egg and top with a good pinch of Gruyere. Bake until golden brown and puffed, 25 minutes.
  4. Serve warm, with mustard if desired.