17 Italian Lunch Meats Wrapped In Dough Recipe Ignite Your Passion For Cooking!

Ingredients:

For the dough:

• 2 cups of all-purpose flour
• 1 tsp of salt
• 1/2 cup of cold water
• 1/2 cup of cold unsalted butter, cut into small cubes

For the filling:

• 1/2 lb of prosciutto, thinly sliced
• 1/2 lb of salami, thinly sliced
• 1/2 lb of capicola, thinly sliced
• 1/2 lb of mozzarella cheese, thinly sliced

For the egg wash:

• 1 egg
• 1 tsp of water

Instructions:

1. In a large mixing bowl, combine the flour and salt. Add in the cold butter and use a pastry cutter or your fingers to mix it in until the mixture resembles coarse crumbs.
2. Add in the cold water and mix until a dough forms. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
3. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
4. On a floured surface, roll out the dough into a large rectangle, about 1/4 inch thick.
5. Layer the prosciutto, salami, capicola, and mozzarella cheese on top of the dough, leaving a 1-inch border around the edges.
6. Starting from one of the long sides, tightly roll the dough, pinching the edges to seal it shut.
7. Place the rolled dough seam-side down on the prepared baking sheet.
8. In a small bowl, beat the egg and water together to make the egg wash. Brush the top and sides of the dough with the egg wash.
9. Using a sharp knife, gently score the top of the dough in a diagonal pattern.
10. Bake for 30-35 minutes, until the dough is golden brown and the filling is heated through.
11. Let cool for a few minutes before slicing and serving. Enjoy your delicious Italian lunch meat wrapped in dough!

Tips:

• Feel free to add in your favorite Italian lunch meats or cheeses to make this dish your own.
• Serve with a side of marinara sauce for dipping.
• This dish can also be made in advance and stored in the refrigerator before baking. Simply let it sit at room temperature for 30 minutes before baking.

Conclusion: