Rosette Stromboli With Birrittella's Dough
Pretty, flower-shaped rosettes made with Birrittella's pizza dough rolled up with tomato sauce, Asiago cheese, and Milano salami, baked in a cast iron skillet and brushed with garlic herb butter. A festive appetizer or main course the whole family will love.
Equipment
- 1 Cast Iron Skillet 9-inch; a springform pan or other baking dish also works
- 1 Rolling Pin For rolling pizza dough
- 1 Pastry Brush For the garlic herb butter
- 1 Knife or Pizza Cutter For cutting the rosettes
Ingredients
Rosettes
- 1 lb Birrittella's Pizza Dough Proofed according to package directions
- 4 oz Milano Salami Thinly sliced; or use pepperoni
- 4 oz Asiago Cheese Grated; or use mozzarella
- 3/4 cup Tomato Sauce Homemade or store-bought, plus more for dipping
- 1 tbsp Olive Oil For the pan
Garlic Herb Butter
- 2 tbsp Butter Melted
- 1 tsp Dried Oregano
- 1 clove Garlic Chopped
Instructions
- Proof the dough - Proof the Birrittella's pizza dough according to the package directions.
- Preheat and prepare the pan - Preheat the oven to 400°F. Brush a 9-inch cast iron skillet with the olive oil. A springform pan or other baking dish also works.
- Roll out the dough - On a lightly floured surface, roll the dough out into an oval.
- Add the fillings - Spread the tomato sauce over the dough, leaving a border at the ends. Top with the grated cheese, then lay the salami slices over the cheese.
- Roll it up - Starting with the longest side, roll the dough up into a tight log. Seal the ends and the bottom seam well.
- Cut the rosettes - Cut the log into 8 rounds, each about 1 1/2 to 2 inches thick.
- Arrange in the pan - Stand each round in the oiled pan with the meat and cheese facing up, leaving a little space between them. They will spread as they bake, but they're easy to cut apart once they come out of the oven.
- Bake - Bake for 15 minutes.
- Make the garlic herb butter - While the rosettes bake, stir together the melted butter, oregano, and chopped garlic.
- Lower the heat and brush - Reduce the oven to 375°F and bake for 5 more minutes. Remove the pan and brush the rosettes with the garlic herb butter.
- Finish baking - Return the pan to the oven for another 15 minutes, until the rosettes are golden brown and a bit crispy on top.
- Rest and serve - Let the rosettes set for at least 10 to 15 minutes before serving with more sauce for dipping.
Notes
Serving: These make a great appetizer, or serve them as a main course (2 per person) with a salad. Kids and adults alike love these pretty, festive flowers on the table.
Swaps: Pepperoni works in place of the Milano salami, and mozzarella can be used instead of Asiago.
Pan Options: A 9-inch cast iron skillet is ideal, but a springform pan or other baking dish works too.
Resting: Letting the rosettes set for 10 to 15 minutes after baking helps them hold their shape when you cut them apart.