Friday, Apr 20, 2018
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Delicious twirls made for sharing


Salami and Cheese Twirls can serve as a delicious appetizer, snack, or hot sandwich.


I literally dreamed these delights into existence. OK, that does sound a bit dramatic, but the night before I was to be in the test kitchen developing new recipes, I really did dream of a hot salami and cheese sandwich. Even though the pizza dough that was in the refrigerator was tagged for another recipe, I couldn’t wait to try out my REM-induced new recipe: Salami and Cheese Twirls.

They are rich and quite addictive, but watch how many you consume: Each slice is 150 calories. It is easy to eat one right after another until the whole loaf is gone.

The recipe’s crunchy pizza crust bottom and yeasty bread top disappear after being in the refrigerator overnight. So you’ll want to wait until there are plenty of folks around to help you devour these twirls.

I hope you enjoy these as much as I did. They are wonderful as an appetizer, snack, or sandwich option.

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Salami and Cheese Twirls

Start to finish: 10 minutes prep, 25 to 30 minutes baking, 5 minutes cooling

Yield: 12 slices

1 pound refrigerated pizza dough

Flour for dusting

3 tablespoons light mayonnaise

1 tablespoon Dijon mustard

3 ounces Genoa salami, sliced thin and diced

3 ounces provolone cheese, sliced thin and diced

1 medium egg

1 tablespoon water

Preheat oven to 400 degrees.

Follow the package directions for preparing the crust for a pizza or calzone, rolling the crust into a 12-inch-wide circle or rectangle on a lightly floured surface.

In a small bowl, combine mayonnaise and Dijon mustard. Spread the mixture over the entire surface of the dough. Sprinkle the salami and cheese evenly over the spread. Then carefully roll up the crust in a jellyroll.

Place on a parchment paper-lined baking sheet. Mix the egg and water and brush the surface of the roll with the egg wash. (Discard the remaining egg wash — you’ll use only about ¼ of it.)

Bake 25 to 30 minutes, or until lightly golden brown and solid when tapped. Remove from oven and let cool 5 minutes. Cut into 1-inch slices and serve.

Approximate values per slice: 150 calories, 7 g fat (2g saturated), 16 mg cholesterol, 6 g protein, 17 g carbohydrates, 2 g dietary fiber, 393 mg sodium.

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