I am not exactly sure why, but I find when I am living in Umbria for 6 months every year I am much more inspired to bake bread. I generally bake bread at least once a week while I’m here, and although my husband prefers loaves of crusty, rustic whole grain breads, every once in a while I need to try something different. I decided to make some rolls last week that were flavored with salami, cheese, and chopped chives. I was very pleased with how they turned out and would certainly make them again. I chose to use spicy soppressata, and picked a young Pecorino cheese that was in my refrigerator begging to be used, dicing both up into my rolls. You can however, choose your favorite type of cured meat (salami, prosciutto etc.), and any semi-soft cheese. In place of the chives, I also think some diced caramelized onion would be amazing as well! These rolls would be great served with a hearty soup for dinner, or alongside a nice salad for lunch, although my husband likes to snack on the rolls simply as they are. Warm right out of the oven, the rolls are wonderful spread with some fresh ricotta cheese.
When baking bread, I always use SAS brand Rapid Rise Yeast which requires no proofing first. I simply mix the dry yeast in with my flour and liquid ingredients and it has never let me down yet. If you are using regular yeast instead, you will need to dissolve your yeast in a little of the warm water first before using it. Once it is bubbly, simply mix in with the other ingredients and carry on with the recipe.
Deborah Mele 2012
Salami Cheese Rolls
An easy panini recipe flavored with salami and cheese.
- 2 1/2 Teaspoons Rapid Rise Yeast
- 4+ Cups All-purpose Flour
- 1 Tablespoon Dried Oregano
- 1 Teaspoon Cracked Black Pepper
- 2 Tablespoons Olive OIl
- 1/4 Cup Chopped Fresh Chives
- 1 1/2 Cups of Diced Salami Of Choice (See Notes Above – I Used Spicy Spressata)
- 1 1/2 Cups Diced Semi-Soft Cheese (I Used A Young Pecorino Romano)
- In a bowl, mix together the yeast, oregano, pepper, olive oil, and flour along with 1 1/2 cups of warm water.
- Stir, adding a little more water as needed to created a workable dough that comes together into a ball.
- Dump mixture out onto a floured surface and begin to knead with your hands, adding a little more flour as needed, and incorporating the chives and salami into the dough as you work.
- Knead the dough until it is smooth and elastic, about 8 minutes.
- Place the dough into a lightly greased bowl, cover with plastic wrap and place in a warm spot until doubled in size .(about 1/2 to 2 hours).
- Preheat oven to 425 degrees F.
- Dump the dough onto a lightly floured board or counter and roll into a 14 X 25 inch rectangle.
- Scatter the diced cheese over the dough and roll into a cylinder.
- Use a sharp knife to cut the dough into 12 equal pieces, and place these cut side down onto two lightly oiled baking sheets.
- Cover the rolls with clean kitchen towels and let rise again for 30 minutes.
- Bake the rolls for 15 to 20 minutes or until lightly golden brown.
- Serve warm.