I know I've made pizza rolls before but this one was the biggest and baddest ever! It was huge. It reminded me of something that Adam Richman would eat on Man v Food on the Travel Channel. It was immense. I served it to 3 people though and it could easily feed 4.
Salami, Cheese & Greens Pizza Roll
1 recipe pizza dough
olive oil
1/2-8 oz container ricotta cheese
1/2 brick mozzarella cheese, sliced thinly
1/4 package genoa salami, sliced
1 bunch broccoli rabe, washed & dried
sprinkle italian seasoning
salt and pepper
Egg wash:
1 egg, beaten with
1 tbsp water
Fill a 5 quart saucepan halfway with water. Bring it to a simmer and then add the washed broccoli rabe. Sprinkle in a bit of salt. Let it simmer for 4 minutes. Drain well. Put rabe back in pan and let it dry off a bit. Set aside.
Oil down the working surface (just a little olive oil). Put dough on work surface and roll out into a large rectangle to fit a large baking sheet. Brush the baking sheet with oil and then top with the dough.
Layering the inside goes like this: Smear the ricotta cheese across the bottom, leaving a 1" border. Top with the salami, then the mozzarella. Sprinkle each layer with some italian seasoning and pepper.
Cut off most of the stalks of the rabe. Chop the leaves and tops into small pieces. Sprinkle across the top of the mozzarella cheese. Sprinkle with a bit of salt and pepper. Roll up into a wide roll. Brush the end part of the dough with some egg wash (1 egg mixed with 1 tbsp water). Roll up, seal. Seal the ends too as best you can.
Brush the whole roll with the egg wash. Sprinkle with a bit of salt and pepper. Bake at 375 degrees F for 40 minutes until nicely browned. Remove from oven and let cool on a wire rack for 15 minutes.
Cut into 4 even pieces.
Serve with a dipping bowl of marinara sauce.
Serves 4
Adapted from Everyday with Rachael Ray Magazine
Posted by RisaG 8/2/09
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