Salami Bread

I know I have neglected posting here for some time, and I apologize to any and all readers I have (which I sort of assumed was approximately 0). I have been preoccupied lately, with nothing important, but just haven't been into making original recipes lately. Someone gave me a copy of "The Joy of Cooking" and I've kind of been raiding it. I figured I shouldn't be blogging about recipes that I didn't create myself, but I suppose I could be at least reviewing the recipes I do make from it.

Anyway, out of nostalgia and a generally morose mood and missing my mom, I decided I was going to make something that reminded me of her and my childhood and all the wonderful memories I have with her and my immediate family. I almost made some cheesecake because that was her favorite dessert, (that's a secret recipe I wouldn't have shared anyway) but then I thought about how she only made it for holidays and special occasions. She didn't make it when she wanted to make something for us or when she wanted to give us a home-cooked, from scratch recipe. My mom didn't like to cook, or bake really except for holidays. So, this is something we didn't get very often and mostly on a Sunday afternoon when she had some time. And she always made it when we were all together, so it was kind of like a bonding thing. It sounds really lame, but this is something that was a real treat and I always remember her putting it in the oven, like time stopped in those memories. I'm trying to describe something immaterial, and I can't do it very well so I'm just going to get to it.

My mom always called this "salami bread", but it's basically Stromboli. It's not very good for you, but it IS delicious--and today I really don't care whether it's healthy or not!

Start with a store bought pizza dough (or you can make your own). But, don't use the ones in a can, because they're difficult to work with and you need to roll this out pretty big. Plus, they don't taste as good. Seriously.

Roll it out pretty big, I would say until it looks like a large-size pizza

Then, get out your Salami and Provolone. Layer the Salami first, leaving some dough uncovered so you can roll it up later.

I wound up using the whole 5 oz. package of Salami, and 6 slices of cheese.

Start to roll it up like a jelly roll, you want the dough to tuck under. Essentially, like a stromboli.

Take the flap of dough, and roll it up over the top, fold the sides under and then seal it together &rub the top with oil.

The reason for this is so the cheese doesn't ooze out on the bottom, and the oil not only seals it, but will help it brown.

Cut some slots on the top, and then it's ready to bake.

You could use a well-oiled pan to bake it, but I have a pizza stone and I just put it directly on that.

(425°F for about 45 minutes)

When it's finished it will look something like this:

Salami Bread

Ingredients

• 5 oz Genoa Salami
• 6 Slices Provolone cheese
• 1 fresh pizza dough (not from a can)
• Olive oil

Method

1. Flour the work surface, and rolling pin, and roll out dough to the size of a large pizza.
2. Layer Salami on top of the dough, leaving a small "flap" on one side.
3. Layer cheese on top.
4. Roll, making sure filling is rolled in the dough (like a jelly roll). Pull the flap of dough up and over and seal with olive oil, also rubbing the oil on top. Fold the sides under. Cut small slats on the top, as you would for a pie; 5-6 depending on how large you rolled it out.
5. Bake at 425°F for about 45 minutes.