This delectable pizza roll is made with puff pastry and filled with ham, Genoa salami, roasted red peppers, mozzarella and a mixture of ricotta cheese, spinach and egg.

Rotello Di Pizza

1 cup (8 ounces) Wisconsin Ricotta cheese 5 ounces (1/2 of 10 ounce package) frozen chopped spinach, thawed 1 large egg, beaten 1 clove garlic, minced 1 sheet frozen puff pastry, thawed 6 ounces thinly sliced ham 6 ounces thinly sliced Wisconsin Provolone cheese 1 (7 1/4-ounce) jar roasted red peppers, drained 3 1/2 ounces thinly sliced Genoa salami 1 large egg 1 teaspoon water

Combine ricotta cheese, spinach, egg and garlic. Set aside.
Roll pastry to 11x16 inch rectangle on lightly floured surface. Place on lightly buttered cookie sheet. Layer ham, Provolone, Ricotta mixture, peppers and salami down center of pastry, leaving 2 1/2 inch edge on each long edge of pastry. Bring one long edge of pastry to center of filling; brush with combined egg and water. Brush remaining edge with egg mixture; bring to center of filling, overlapping first edge. Press edges together lightly. Brush entire surface with egg mixture; score decoratively with knife. Chill 1 hour.
Bake at 375°F (190°C) for 35 minutes or until golden brown.
Serve warm or chilled.

Makes 8 servings.

Variations: Omit ham. Substitute sliced Wisconsin Havarti cheese for Provolone cheese, 8 ounces chopped cooked chicken for peppers, and 1 (6 1/2-ounce) jar marinated artichoke hearts, drained, chopped for salami.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.