Sopressata Skillet Rolls
These are easy to make—strips of potato dough are rolled with fresh rosemary and chopped sausage and then baked in a skillet. Sopressata is short, wide salami made with ground pork, garlic, cracked black pepper, and other spices.
- Yield: Makes 22
Source: Martha Stewart Living, November 1999
Heat oven to 350 degrees. Generously brush a large skillet with some of the olive oil.
Turn dough out onto a floured work surface. Using a floured rolling pin, roll dough into a 10-by-20-inch rectangle. Brush with olive oil; sprinkle with rosemary and sopressata. Halve lengthwise. Roll each strip lengthwise to form a long, narrow roll. Cut each roll into 11 3/4-inch slices.
Place the slices, with a cut side down, in the skillet. Brush tops with remaining olive oil. Cover with plastic wrap; let rise until dough does not spring back when pressed with a finger, about 30 minutes.
Bake until golden, about 35 minutes; serve warm or at room temperature.