Salami and Cheese Twirls

Breads, Sandwiches | Baking |

SERVES makes 12 slices - START TO FINISH: 10 minutes prep. 25 to 30 minutes baking, 5 minutes cooling
Recipe Scoop Salami and Cheese Twirls

Salami and Cheese Twirls

1 pound refrigerated pizza dough
flour for dusting
3 tablespoons light mayonnaise
1 tablespoon Dijon mustard
3 ounces provolone cheese, sliced thin and diced
3 ounces Genoa salami, sliced thin and diced
1 medium egg
1 tablespoon water

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 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 the crust up, jellyroll fashion.

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 only use about ¼ of it.)

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

Salami and Cheese Twirls

Approximate Values Per Serving: 149 calories , 7 g fat (2g saturated), 16 mg cholesterol, 6g protein, 17g carbohydrates, 2g dietary fiber, 393mg sodium

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