A golden, crisp rolled pizza loaf stuffed with salami, ham, and two melted cheeses — slice it thick and every piece shows off the spiral. Weekend dinner, sorted.
Ingredients
1 ball of pizza dough; a few spoonfuls of tomato sauce; slices of salami; slices of cooked ham; mozzarella; provolone; dried oregano; 1 beaten egg or a little olive oil for brushing; warm marinara sauce for dipping.
Method
Roll the pizza dough out into a large rectangle on a floured surface. Spread a thin layer of tomato sauce over it, leaving a border at the edges — too much sauce makes the roll soggy. Layer the salami and cooked ham over the sauce, then cover with mozzarella and provolone, and finish with a sprinkle of oregano. Roll the dough up tightly from the long side into a log, pinching the seam and the ends to seal, and place it seam-down on a lined baking tray. Brush the top with beaten egg or olive oil and cut a few small vents so steam can escape. Bake at 200°C for about 20–25 minutes until deep golden and crisp. Rest for a few minutes, then slice thick so the melted cheese and spiral layers show, and serve with warm marinara for dipping.
Tips
Keep the sauce layer thin and the filling away from the edges for a clean seal; let the roll rest before slicing so the cheese stays inside; swap the fillings freely — pepperoni, peppers, or mushrooms all work beautifully.
