Salami and Cheese Twirls can serve as a delicious appetizer, snack, or hot sandwich.
ALICIA ROSS FOR KITCHEN SCOOP Enlarge
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.
Visit the Kitchen Scoop Web site at www.kitchenscoop.com.
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.
Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. Comments that violate these standards, or our privacy statement or visitor's agreement, are subject to being removed and commenters are subject to being banned. To post comments, you must be a registered user on toledoblade.com. To find out more, please visit the FAQ.