Go Back
–+ servings
Print Recipe

Salami & Cheese Rolls

Prep Time30 minutes
Cook Time45 minutes
Rising time:2 hours
Servings: 20 rolls

Ingredients

For the dough:

  • 1 tablespoon instant yeast
  • 1½ tablespoons olive oil
  • 2 cups water
  • 5½ cups bread flour
  • 2 teaspoons salt

For the rolls:

  • 4 ounces thinly sliced genoa salami
  • 2 cups shredded mozzarella
  • ½ dry pint cherry tomatoes
  • 2 tablespoons chopped fresh rosemary
  • ½ cup basil leaves loosely packed
  • salt and pepper
  • olive oil

For the parmesan herb dipping oil:

  • ½ tablespoon red pepper flakes
  • 1 teaspoon ground black pepper
  • ½ tablespoon dried oregano
  • ½ tablespoon dried basil
  • ½ tablespoon dried parsley
  • ¾ teaspoon garlic powder
  • ¾ teaspoon onion powder
  • ¼ teaspoon dried rosemary
  • ¾ teaspoon salt
  • 1½ teaspoon fresh minced garlic
  • 1 teaspoon grated parmesan cheese
  • ½ cup olive oil

Instructions

For the dough:

  • Add water, yeast, and olive oil to a bowl attached to a stand mixer. Using a dough hook, turn mixer on low to mix together. Turn off and add flour and salt. Turn on low to mix dough together. Once the dough has formed into a ball, mix on medium for 5 minutes. When finished, drizzle dough with a little more oil and transfer to a large greased bowl and cover with a moist paper towel. Let dough rise for 1½ hours or until double in size.
  • One dough has risen, remove from bowl and place on clean counter. Cut into equal halves and form into a log. Cover dough logs with plastic and let sit for 10 minutes.

Form the loaves:

  • Preheat oven to 375 degrees. Grab two large baking sheets. Prep one with parchment paper and leave the other bare. When dough is ready, grab one log of dough and place on bare baking sheet. Using your fingers, spread dough out into a rectangle. You want it almost as big as your baking sheet. If the dough is sticky, use a little olive oil to help you.
  • Once the dough is the shape of a rectangle, it's ready to layer with the filling. Set the baking sheet in front of you with the shortest side facing you. Spread out half of the cheese over the dough, with 1/4 of the top side of the dough clear. Top with a little salt and pepper and then lay out basil leaves on top. Finally, lay out salami in one even layer, with the slices barely overlapping one another.
  • Now it's time to roll. Starting the the side closest to you, roll dough into an even log, ending with the bare 1/4 end of dough. This will ensure the bottom seal sticks together. Place the roll seam-side down on the prepared baking sheet. Pinch and fold the ends of the log so that it seals. Drizzle a little oil on top of the loaf. Sprinkle with half of the chopped rosemary. Slice cherry tomatoes into thin slices. Place half of the slices on top of the loaf. Cut a couple slits in the top of the loaf. Repeat process with second log of dough.
  • Let prepared loaves rise again for 15-30 minutes or until visibly fuller and soft.
  • Place both loaves in preheated oven and bake for 45 minutes, rotating halfway through baking. Loaves should be golden brown on top without burning. Remove from oven and cool for 10 minutes before slicing. Serve with parmesan herb dipping oil (recipe below).

For the parmesan herb dipping oil:

  • Mix all the herbs and spices together until combined. Split amongst a couple shallow dishes. Pour olive oil over both plates of spices and herbs. Top with parmesan cheese. Serve with salami and cheese rolls.

Notes

Recipe adapted from Food Network