KITCHEN SCOOP: Salami & Cheese Twirls
WILMINGTON, NC (WWAY) — I literally dreamt these little 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 hot salami and cheese sandwich. So even though the refrigerated 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 as each slice is about 150 calories. It is easy to eat one right after another until the whole loaf is gone. All the qualities of the crunchy pizza crust bottom and yeasty light bread top disappear after being in the refrigerator overnight. So this is one recipe you want to wait until there are plenty of folks around to help you devour them. I hope you enjoy these dreamy twirls as much as I did creating and enjoying them. They are wonderful as an appetizer, snack or sandwich option.
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.
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