Sopressata Skillet Rolls Recipes

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SOPRESSATA SKILLET ROLLS



Sopressata Skillet Rolls image

Fresh-baked dinner rolls are a real treat and these are savory and flavorful.

Provided by Martha Stewart

Categories     Bread Recipes

Yield Makes 22

Number Of Ingredients 5

1/4 cup olive oil
1/2 Potato Rolls, dough recipe, made through step 3
All-purpose flour, for dusting
1 tablespoon finely chopped fresh rosemary
8 ounces sweet sopressata, or salami, roughly chopped

Steps:

  • Heat oven to 350 degrees. Generously brush a large skillet with some of the olive oil.
  • Turn dough out onto a floured work surface. Using a floured rolling pin, roll dough into a 10-by-20-inch rectangle. Brush with olive oil; sprinkle with rosemary and sopressata. Halve lengthwise. Roll each strip lengthwise to form a long, narrow roll. Cut each roll into 11 3/4-inch slices.
  • Place the slices, with a cut side down, in the skillet. Brush tops with remaining olive oil. Cover with plastic wrap; let rise until dough does not spring back when pressed with a finger, about 30 minutes.
  • Bake until golden, about 35 minutes; serve warm or at room temperature.

SOPPRESSATA AND CHEESE IN PUFF PASTRY



Soppressata and Cheese in Puff Pastry image

Provided by Ina Garten

Categories     appetizer

Time 55m

Yield serves 6 for first course, 8 for cocktails

Number Of Ingredients 5

1 package (2 sheets) frozen puff pastry, such as Pepperidge Farm, defrosted
2 tablespoons Dijon mustard
12 thin (not paper thin) slices soppressata salami (3 1/2 inches in diameter)
6 ounces Gruyere cheese, grated
1 egg beaten with 1 tablespoon water, for egg wash

Steps:

  • Preheat the oven to 450 degrees. Place a piece of parchment paper on a sheet pan.
  • Lay one sheet of puff pastry on a floured board and lightly roll into a 10-inch square. Place it on the sheet pan and brush the pastry with all the mustard, leaving a 1-inch border. Arrange the soppressata in overlapping layers on the mustard and sprinkle the grated cheese evenly on the soppressata, also avoiding the border. Brush the border with the egg wash.
  • Lightly roll the second piece of puff pastry into a 10-inch square. Lay the pastry directly on top of the first square, lining up the edges. Brush the top with the egg wash, cut three large slits for steam to escape, and chill for 15 minutes.
  • When the pastry is cold, trim the edges with a very sharp knife to make a clean edge. Bake the pastry in the center of the oven for 20 to 25 minutes, turning once while baking, until puffed and brown. Allow to cool for a few minutes, cut in squares, and serve hot or warm.

SEA SALT & HERB SKILLET ROLLS



Sea Salt & Herb Skillet Rolls image

Sea salt & herb skillet rolls are the fluffiest, softest, most flavorful homemade rolls to have with dinner tonight!

Provided by Sally

Categories     Bread

Time 3h50m

Number Of Ingredients 10

1 cup (240ml) whole milk, warmed to about 110°F (43°C)
2 and 1/4 teaspoons active dry yeast (1 standard packet)*
2 Tablespoons granulated sugar, divided
1 large egg, at room temperature
1/4 cup (4 Tablespoons; 60g) unsalted butter, melted + slightly cooled and divided
1 teaspoon salt
2 teaspoons each: dried rosemary, dried basil, & dried parsley*
1 teaspoon garlic powder (or 2 teaspoons minced garlic)
3 cups (390g) bread flour (spoon & leveled), plus more for work surface
flaked or coarse sea salt, for topping

Steps:

  • Whisk the warm milk, yeast, and 1 Tablespoon sugar together in the bowl of your stand mixer. Cover and allow to sit for 5 minutes. *If you do not own a stand mixer, you can do this in a large mixing bowl and in the next step, mix the dough together with a large wooden spoon/rubber spatula. It will take a bit of arm muscle. A hand mixer works, but the sticky dough repeatedly gets stuck in the beaters. Mixing by hand with a wooden spoon or rubber spatula is a better choice.*
  • Add the remaining sugar, egg, 2 Tablespoons butter, salt, rosemary, basil, parsley, garlic powder, and 1 cup flour. With a dough hook or paddle attachment, mix/beat on low speed for 30 seconds, scrape down the sides of the bowl with a rubber spatula, then add the remaining flour. Beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. If the dough seems too wet to a point where kneading (next step) would be impossible, beat in more flour 1 Tablespoon at a time until you have a workable dough. Dough should be soft and a little sticky, but still manageable to knead with lightly floured hands.
  • Keep the dough in the mixer and beat for an additional 3 full minutes or knead by hand on a lightly floured surface for 3 full minutes.
  • Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1-2 hours or until double in size. (I always let it rise on the counter. Takes about 2 hours. For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
  • Grease a 10-12 inch oven-safe skillet or 9×13 inch baking pan. If using cast iron skillet and it's already seasoned, no need to grease it. You can also bake the rolls on a lined baking sheet.
  • When the dough is ready, punch it down to release the air. Divide the dough into 12 equal pieces. (Just eyeball it- doesn't need to be perfect!) Shape each piece into a smooth ball. Arrange in prepared skillet/baking pan or a couple inches apart on a lined baking sheet.
  • Cover shaped rolls with aluminum foil, plastic wrap, or a clean kitchen towel. Allow to rise until puffy, about 45-60 minutes.
  • Adjust oven rack to a lower position and preheat oven to 350°F (177°C). (It's best to bake the rolls towards the bottom of the oven so the tops don't burn.)
  • Bake for 23-27 minutes or until golden brown on top, rotating the pan halfway through. If you notice the tops browning too quickly, loosely tent the pan with aluminum foil. Remove from the oven, brush warm rolls with remaining melted butter and sprinkle tops with sea salt. Cool for a few minutes before serving.
  • Cover leftover rolls tightly and store at room temperature for 2-3 days or in the refrigerator for up to 1 week.

SOPPRESSATA SANDWICHES



Soppressata Sandwiches image

Provided by Jeff Mauro, host of Sandwich King

Time 10m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Split open and quarter 1 baguette. Layer thick slices of sharp provolone and thinly sliced soppressata on the bread. Add some baby arugula and drizzle with sweet Italian vinaigrette.

CHEESY SOPPRESSATA PULL-APART BREAD



Cheesy Soppressata Pull-Apart Bread image

A pair of kitchen shears is the key to making even cuts.

Provided by Martha Stewart

Categories     Appetizers

Time 1h10m

Yield Makes 2 loaves

Number Of Ingredients 5

Unbleached all-purpose flour, for dusting
1 pound room-temperature Quick Basic Pizza Dough
9 slices soppressata
4 1/2 ounces whole-milk mozzarella, sliced into 9 rectangles about 1/4 inch thick
Spicy honey, for serving

Steps:

  • Preheat oven to 400 degrees. Dust surface lightly with flour. Shape dough into two 11-inch baguettes. Space evenly on a parchment-lined baking sheet. An inch from one end of each, snip a deep, 1 1/2-inch-wide horizontal pocket with shears. Nestle a slice each of soppressata and mozzarella inside. Repeat cutting and stuffing at 1-inch intervals, stopping 1 inch from other end. Let stand, draped with plastic, in a warm place until they double in size, about 30 minutes.
  • Bake until cheese is melted and dough is puffed, about 35 minutes. Serve warm, with spicy honey.

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