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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
Sopressata Skillet Rolls

Source: Martha Stewart Living, November 1999


  • 1/2 Potato Rolls Potato Rolls, dough recipe, made through step 3
  • 1/4 cup olive oil
  • All-purpose flour, for dusting
  • 1 tablespoon finely chopped fresh rosemary
  • 8 ounces sweet sopressata, or salami, roughly chopped


  1. Heat oven to 350 degrees. Generously brush a large skillet with some of the olive oil.

  2. 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.

  3. 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.

  4. Bake until golden, about 35 minutes; serve warm or at room temperature.

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