Salty roses

The first time I made these savory roses was one evening when I wanted something different from classic appetizers. I didn't buy anything special; I had the ingredients at home and got straight to work. I liked that you can fill the rolls as you like, either with eggplant and cheese or with spicy salami. They turned out beautiful, and the dough, although it requires rising, is not difficult to make.

Quick Info

Total time: about 3 hours (including rising)
Preparation time: 30-40 minutes (not including rising)
Baking time: 30 minutes
Servings: 12-14 roses (depending on how large you make them)
Difficulty: medium
Recipe type: savory appetizer, suitable for festive platters or snacks

Ingredients

400 g type 00 flour
1/2 cube of fresh yeast (about 12 g)
200 ml lukewarm water
1 teaspoon of salt
30 g extra virgin olive oil
1 medium eggplant
cheese (cut into thick slices of 1.5-2 cm)
spicy salami (optional)
a little salt, oil, and oregano for the eggplant

Preparation method

1. In a small bowl, dissolve the yeast in a little lukewarm water. On a work surface, place the flour and make a well in the center. Pour some of the yeast water in and mix gently with your fingers or a fork.

2. Add the remaining water, oil, and salt. Knead for 10 minutes until the dough becomes elastic and homogeneous. It should not be sticky. Shape the dough into a ball, place it in a bowl, cover it with a kitchen towel, and let it rise for 2 hours in a warm place.

3. Meanwhile, slice the eggplant lengthwise into thin slices. Place them on a grill or in a tray lined with baking paper. Sprinkle a little salt, drizzle with a little oil, and add oregano if desired. Bake at 200°C for about 15 minutes until softened. If you have a grill, a few minutes on each side will suffice.

4. Cut the cheese into thick slices that match the length of the strips of dough (about 1.5-2 cm wide). Similarly, if using spicy salami, slice it lengthwise.

5. Once the dough has risen, roll it out on the work surface into a thin sheet (about half a centimeter thick). Lightly brush with oil. Cut long strips of 20-25 cm and 3 cm wide.

6. For the roses with eggplant and cheese: place half slices of eggplant on one side of the strip, then add cheese on top. Leave the base of the strip (where the "stem" of the rose will be) without filling.

7. Roll tightly, holding the base well so it doesn't come apart during baking. The roses should be placed with the filled side facing up. Repeat with the remaining strips.

8. For those with spicy salami: proceed the same way, placing salami and cheese, then rolling.

9. Finally, with kitchen scissors, make 3-4 small cuts on top of each rose so that the "petals" open while baking.

10. Place the roses on a tray lined with baking paper, leaving space between them. Cover and let them rise for another 30 minutes.

11. Bake at 200°C for 30 minutes until they are nicely browned. Let them cool slightly before removing from the tray.

Why I make this recipe often

It’s suitable for appetizer platters or any meal when I want something that looks special without too much hassle. The dough always turns out fluffy, and I can adapt the filling based on what I have in the fridge, preparing everything in advance and just baking at the end.

Tips and variations

Tips

Don’t let the dough be too thick when rolling it out; the roses bake better if they have thin strips.
Don’t skip the rising in the tray – it helps with the final texture.
If the eggplants release water, pat them dry before baking to avoid making the dough soggy.

Substitutions

You can use mozzarella instead of cheese if you prefer a softer texture.
Eggplants can be replaced with roasted zucchini.
Any spicy cured salami works; there’s no specific type required.

Variations

Combine fillings – for example, add a basil leaf, or use bacon instead of salami.
If you prefer a vegetarian version, use only vegetables and cheeses.
The roses can also be made smaller for finger food appetizers.

Serving ideas

They look great on a platter alongside other snacks.
They are good both warm and at room temperature.
They can be served at breakfast, picnics, or buffets.

Frequently asked questions

Can I freeze the raw or baked roses?
They can be frozen after baking and cooling completely. Freezing before baking does not yield the same texture results.

What kind of flour should I use?
The recipe works best with type 00 flour, but regular white flour can also be used.

Can I use dry yeast?
Yes, replace half a cube with a packet of dry yeast (7 g). Add it directly to the flour.

Can I make them without spicy salami?
Yes, remove it or replace it with another filling of your choice.

Nutritional values

Estimate for 1 rose (out of 12): approximately 120-140 kcal, of which 16 g carbohydrates, 5 g fats, 4 g proteins. Values vary depending on the type and exact amount of cheese or salami used. They are energy-dense appetizers, especially with cheese and meat fillings.

Storage and reheating

Savory roses keep well for 1-2 days in a sealed container at room temperature. To reheat, give them a few minutes in the oven (not the microwave, or they will become soggy). After a day, the texture changes slightly, but they are still good to serve. If you want to freeze them, do so after baking and cooling completely.

 Ingredients: 400 g of type 00 flour, 1/2 cube of yeast, 200 ml of lukewarm water, salt, 30 grams of extra virgin olive oil, cheese, 1 eggplant, spicy salami

 Tags:  salty roses appetizers