Rotello Di Pizza
A pizza roll made with puff pastry filled with ham, Genoa salami, spinach, roasted red peppers, mozzarella and ricotta cheeses.
1 cup Wisconsin Ricotta cheese
5 ounces (1/2 of 10 ounce package) frozen chopped spinach, thawed and squeezed dry
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 (7.25-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 in a preheated oven 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 (6.5-ounce) jar marinated artichoke hearts, drained, chopped for salami.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.