Salami River
A comforting and flavorful dish made with salami, cheese, and herbs, wrapped in a flaky pastry. Perfect for family dinners and gatherings.
Ingredients
Main Ingredients
- 12 ounces thinly sliced salami Choose a good-quality cured salami for depth of flavor.
- 2 cups shredded mozzarella Melts into silky ribbons.
- 1 cup grated Parmesan Adds nutty, sharp balance.
- 1 small red onion, thinly sliced For a sweet, aromatic pop.
- 2 cloves garlic, minced Fragrant and grounding.
- 1 tablespoon fresh rosemary, chopped Bright, piney lift.
- 1 teaspoon red pepper flakes Optional, for gentle heat.
- 1 sheet puff pastry or pizza dough The base that holds everything together.
- Fresh arugula and lemon wedges to serve Peppery and refreshing.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). If using puff pastry, thaw according to package instructions.
- On a floured surface, roll the dough into a rectangle about 12 by 8 inches.
- Layer half of the shredded mozzarella evenly across the dough, leaving a 1-inch border.
- Scatter the salami slices on top, overlapping slightly.
- Add the red onion, garlic, rosemary, Parmesan, and red pepper flakes.
- Sprinkle the remaining mozzarella on top.
- Fold the edges over to seal, brush the top with beaten egg, and score a few decorative slits.
Cooking
- Bake for 20–25 minutes until puffed and deeply golden.
- Let rest for 5 minutes, then slice into portions.
- Finish with fresh arugula and a squeeze of lemon.
Notes
Variations include using turkey salami, adding roasted red peppers, or making mini versions. Store leftovers in an airtight container for up to 3 days. For freezing, tightly wrap portions for up to 2 months.