These Salami Roller Bites are Perfect Party Food
By Carolyn Burns Bass
This Recipe is Sure to Impress
My family loves parties and everyone contributes their specialties on each occasion. Whether it’s a holiday (as shown here), a birthday, picnic or other occasion, a simple finger food like these Salami Roller Bites are always a hit. They take some preparation time because of the homemade herbed dough, but once the dough has proofed, they come together easily and bake up quickly.
These are a perfect finger food that can be served warm or cool. They’re just crunchy enough to satisfy the savory snacker, and they have enough protein from the salami and cheese to balance the carbs.
The Dough Doubles
One of the cool things about this recipe is the dough. It actually doubles as a bread dough for those who want a tasty herbed bread that is ideal for dipping in EVO or layered with hummus or other spreads. If you’re a quick hand with dough, you can take it from the first proofing into shaping, a second proof of about one hour, and baking in a steamy environment (I use a Dutch oven preheated in my convection oven set at 500°F). In open oven baking, lay a pan of water in the base of your oven while preheating and it will produce enough steam to perfect your loaf. Your baking times may vary based on which method you use (Dutch oven or open rack), but I always bake my rustic loaves at 500°F and use a baking therometer to test the interior doneness (190°F).
Ingredients
For the Dough
3 1/4 cups flour, divided
1 cup warm water
1 tablespoon instant yeast
¼ cup parmesan cheese, shredded
¼ cup EV olive oil
1 teaspoon salt
1 teaspoon dried rosemary
1 teaspoon coarse ground pepper
Rolling Ingredients
¼ cup whole grain mustard (I use Maille brand)
¼ c EV oil
½ teaspoon salt
2 large cloves finely minced garlic
6 oz large (4-inch) hard salami
6 sticks string or mozzarella cheese
¼ cup shredded parmesan cheese
Procedure
Activate yeast in warm water and let sit while you’re measuring flour into a large baking bowl, or your stand mixer. If using stand mixer, attach dough hook. (I use an Ankarsum mixer with a kneading roller.)
Add yeasted water, grated parmesan, rosemary, pepper, salt and olive oil to flour and mix until liquid is fully integrated into a shaggy dough. Turn out onto a flat surface and knead until dough is smooth and passes the windowpane test. (Mix with dough hook 5 to 8 minutes on low speed in stand mixer.)
Place dough in greased bowl, covered, on countertop for 45 to 60 minutes (or until dough doubles in size).
While dough is proofing, mix together the whole seed mustard, olive oil and garlic and set aside.
Turn out dough onto a floured surface and divide into two balls. Stretch each ball into a rectangle, then trim each to about 6 x 12 inches.
Spread the mustard mixture evenly onto the rectangles of dough. Cut the rectangles of dough into three smaller rectangles. Add two slices of salami side by side (overlapping) upon the bottom edge of small rectangle, then lay one roll of cheese over the meat. Working from the bottom edge, roll the salami and cheese into a log of dough. Seal the edges of the log with your fingers, and lay aside while you complete the remaining rectangles.
With a very sharp knife, cut each rolled log into five small pinwheels and place them on parchment covered baking sheet. Sprinkle remaining grated parmesan cheese over tops of pinwheels.
Cover each baking sheet with cling wrap, or a soft cloth, and allow to proof on countertop for about 30 minutes. Preheat oven to 400°F.
Bake for 16 to 18 minutes or until roller bites are golden brown.
Yield: 30 salami roller bites.
