3/4 cup warm milk (or whey, optional)
1 teaspoon dry yeast
1 teaspoon sugar
1 tablespoon Filippo Berio extra virgin olive oil
1/4 cup grated Grana Padano or Parmigiano cheese
1 teaspoon butchers (coarse ground) pepper
1 teaspoon salt
2 1/2 to 2 3/4 cups King Arthur unbleached all purpose flour
1 egg yolk, slightly beaten with 1 tablespoon water
1/4 pound each thin sliced mixed cheese and salami such as prosciutto, ham, salame, provolone, Montasio or mozzarella
2 hard boiled eggs, chopped
1 cup diced sun dried tomatoes
Preheat the oven to 375°F.
Pour the milk into a food processor and add the yeast and sugar. Pulse one or two times then add the oil, cheese, pepper, salt and enough of the flour to make a ball of dough that is not sticky.
Place in a bowl, cover and let rise until double in size.
Punch down and roll into an 11 x 16 inch rectangle.
Fill with overlapping slices of the salame, ham, cheese, egg and tomatoes.
With a long edge facing you, roll up like a jellyroll and cut into 1-inch thick slices. Place on a parchment-lined 9 x 13 inch baking pan; you will need two pans. Cover and let rise 30 minutes.
Brush the tops with the beaten egg yolk and sprinkle with salt.
Bake for 25-30 minutes or until nicely browned. Cool on racks.
This recipe is featured on show 2324 - Snacks.
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