Salami Mozzarella Baguette Recipes

SALAMI MOZZARELLA BAGUETTE

Steps:

• Preheat the oven to 400 degrees F/220 degrees C.
• With a small knife, cut the top of the baguette. Remove carefully and scrape out the remaining bread to create a hollow space. Also, cut the edges of the baguette.
• Dice the red bell pepper. Slice the salami.
• Stuff the baguette with 1 cup of mozzarella and the red bell pepper.
• Put salami slices over it, add the remained mozzarella.
• Season it with aromatic herbs.
• Bake for 7-8 minutes.
• Cut 1-inch/0.5 cm slices of salami and mozzarella bread.
• Serve warm!

HOT SALAMI BAGUETTES

Steps:

• Preheat oven to 180 degree celsius.
• Combine, butter, salami, tomato pesto, parsley and parmesan cheese in a bowl and mix well.
• Slice baguette/s into approximately 1.5cm slices, but don't cut all the way through.
• Spread salami butter in between slices and then wrap baguette/s in foil.
• Bake for 15 to 20 minutes.
• OR if preferred place the foil wrapped baquette/s on a heated barbecue place for about 20 minutes, turning often until heated through.

SALAMI-MOZZARELLA CALZONE

Steps:

• Place a baking sheet upside down in the oven and preheat to 400 degrees F. Beat the eggs, parsley and lemon zest in a small bowl. Pour half of the egg mixture into a medium bowl and stir in the mozzarella. Reserve the remaining egg mixture for brushing on the crust.
• Turn another baking sheet upside down; line with parchment paper and brush with olive oil. Unroll the dough on the parchment paper and pat into a 9-by-12-inch rectangle. Spread the mozzarella mixture over one half of the dough, leaving a 1-inch border along the edge. Top with the salami, followed by the pickled vegetables and provolone. Fold the other half of the dough over to cover the filling. Crimp and roll the edges to seal, then pierce the top of the dough in a few places with a knife.
• Slide the calzone with the parchment paper onto the hot baking sheet; bake 15 minutes. Remove from the oven and brush with the remaining egg mixture, then continue to bake until the crust is golden, 5 to 10 more minutes. Let rest 5 minutes, then cut into wedges.