Privacy guaranteed - Your email is not shared with anyone.
Separate names with a comma.
Glock Talk is the #1 site to discuss the world’s most popular pistol, chat about firearms, accessories and more.
Discussion in 'Food Forum' started by lethal tupperwa, Feb 25, 2007.
They almost got too big.
They are stuffed with peperoni and Parmesan Reggiano cheese
I do them different, more open face, and 'now' need to do them ASAP... Thanks!
I take that same long loaf and cut deep slits across it about 2" apart...
About 10 or so cuts, and st-HUFF each one with pepperoni, Mozzarella or 'sharp' Provelone,
Asiago, and Basil...
I shake salt, pepper, oregano, and garlic powder, on top, grated Parm, and drizzle Extra Virgin Oil...
Bake till golden and toasty...
It's one of the best things ever...
I'll make it soon and take pics...
If I saw this thread yesterday we'd already be looking at the photoze...
That's it. I am coming to Bill's house for supper tomorrow night.
What kind of wine you like? I will swing by one of the local wineries and pick some up!
Your Salami Rolls must be HUGE!!
Anybody have a recipe for these things where you bake the bread along w/ the cheese and meat?
I was exposed to these things via double dave's, they cut some pizza dough in a triangle, put the cheese and pepperoni in it and wrap it up and bake.
I may have to find a knock off recipe site so I can make the same thing at home (goin broke at DD's )
4 cups flour
1 tablespoon salt
1 tablespoon yeast
1/4 cup oilve oil
enough warm water to bring it together if you add too much add flour
mix and knead until "it feels like a baby's bottom"
let rise until doubled
punch down shape, fill, fold
Bake at 500 degrees for about 10 minutes.
Ah, I see. I'm sorry. For some reason I thought you bout some bread, stuffed it and rebaked it. Don't know why.
They may be calzones, but double daves calls them pepperoni rolls.