Total Calories: 98
1 In a large bowl, sprinkle the yeast over the water. Let stand until the yeast is creamy, about 2 minutes. Stir until the yeast dissolves.
2 Add the flour and salt. With a wooden spoon, stir until a soft dough forms. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes, adding more flour as necessary to make a moist but not sticky dough. (Or make the dough in a heavy-duty mixer, food processor, or bread machine following the manufacturer's directions.)
3 Oil the inside of a large bowl. Add the dough to the bowl, turning it once to oil the top. Cover with plastic wrap. Place in a warm, draft-free place and let rise until doubled, about 1 1/2 hours.
4 Remove the dough from the bowl and flatten it gently to remove the air bubbles. Cut the dough in half and shape it into two balls. Place the balls on a floured surface and cover each with a bowl. Let rise 1 hour or until doubled.
5 Place an oven rack in the center of the oven. Preheat the oven to 400°F. Oil a large baking sheet.
6 On a lightly floured surface with a rolling pin, flatten one piece of the dough into a 12-inch circle. Arrange half the cheese slices over the dough. Top with half of the ham and salami. Tightly roll up the dough and filling into a cylinder. Pinch the seam to seal. Place the roll seam-side down on the baking sheet. Fold the ends of the dough under the roll. Repeat with the remaining ingredients.
7 Brush the rolls with the egg yolk mixture. With a knife, cut 4 shallow slashes evenly spaced in the top of the dough. Bake 30 to 35 minutes or until golden brown.
8 Transfer to wire racks to cool slightly. Serve warm, cut into diagonal slices. Wrap in foil and store at room temperature up to 24 hours, or freeze up to 1 month.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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