I sure did on the last two. I had a little Halloween shindig on the weekend that involved some cheap costumes, appie snacks and games. It was fun, and there were some great costumes and a lot of laughs. I’ve been in a bit of a gloomy funk lately, so it was a much-needed event.
Plus I actually got to see Finn!
(Finn and I pretty much live in different cities, about an hour’s drive away from each other. So, despite running a food blog together, we hardly ever see each other in person! But when we do, you can bet there’s a ton of food involved.)
My weekend was filled with consuming Halloween cupcakes, mini pumpkin pies, apple popovers, Halloween candy bars, and sugary cider drinks. Needless to say, even my ever-intense sweet tooth is a little tuckered out.
Today I’m craving something savory, preferably heavy on the carbs. Something like these pizza rolls that are stuffed (to bursting) with spicy salami, tangy tomato sauce, lots of herbs and of course, melty, ooey-gooey mozzarella cheese.
These things are like slices of pizza rolled up into convenient, portable, and fun-to-eat rolls.
These are made in a similar fashion to cinnamon rolls – the dough is rolled out into a large rectangle, toppings are layered, more cheese is added, and then the entire thing gets rolled into a pizza log. The hardest part is rolling the dough with all the toppings, and while it can be a bit tricky, it’s definitely worth it. Cut the log into rolls, place on a baking sheet and bake until rolls are puffy, dough is a crispy golden brown, and cheese is melty.
These are wonderful to bring to work for lunch (or pack in a child’s lunch!) or eat for dinner sided with a large salad. They’re best fresh out of the oven, as are most baked goods, but reheat well in the oven or microwave.
|Salami Pizza Rolls|| |
- 2¼ tsp instant yeast
- 1⅓ cup warm water
- 3¾ cups all-purpose flour
- 2 Tbsp olive oil
- 1 Tbsp salt
- 1 Tbsp sugar
- 1 tsp Italian seasoning
- 1 cup pizza sauce
- ½ tsp dried basil
- ½ tsp garlic salt
- 150g sliced salami
- 230g mozzarella cheese, grated
- To make dough: In the bowl of a stand mixer fitted with the dough hook, combine yeast and water and let sit until frothy, about 5 minutes. Add in flour, olive oil, salt, sugar and Italian seasoning, and mix on low speed until a dough forms and pulls away from the sides of the bowl, about 8 minutes. Dough should be tacky yet elastic. Transfer dough to a lightly oiled bowl, cover, and let sit until doubled in size, about 2 hours.
- Preheat oven to 350°. On a lightly floured surface, roll dough into a large 18"x12" rectangle. Spread pizza sauce on top and sprinkle dried basil and garlic salt on top. Layer with salami and mozzarella cheese. Roll dough up from the long edge, as you would for cinnamon buns, and slice into 12 rolls. Transfer rolls to a parchment-lined baking sheet and bake for 20-25 minutes until dough has puffed up and browned. Let cool on baking sheet for 5 minutes before serving.