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.
- 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 was featured on Season 23 - Episode 2324.
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