Sopressata Skillet Rolls
Fresh-baked dinner rolls are a real treat and these are savory and flavorful.
- Yield: Makes 22
Source: Martha Stewart Living, November 1999
- 1/4 cup olive oil
- 1/2 Potato Rolls, dough recipe, made through step 3
- All-purpose flour, for dusting
- 1 tablespoon finely chopped fresh rosemary
- 8 ounces sweet sopressata, or salami, roughly chopped
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.