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Panini Napoletani

These are the famous panini napoletani (Neapolitan rolls) that are a reminder of classic Neapolitan pizza. Easy to make in a bowl or food processor, they are very moist and delicious.

Makes 16



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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