Salami Mozzarella Baguette Food

SALAMI-MOZZARELLA CALZONE

Steps:

• Place a baking sheet upside down in the oven and preheat to 400 degrees F. Beat the eggs, parsley and lemon zest in a small bowl. Pour half of the egg mixture into a medium bowl and stir in the mozzarella. Reserve the remaining egg mixture for brushing on the crust.
• Turn another baking sheet upside down; line with parchment paper and brush with olive oil. Unroll the dough on the parchment paper and pat into a 9-by-12-inch rectangle. Spread the mozzarella mixture over one half of the dough, leaving a 1-inch border along the edge. Top with the salami, followed by the pickled vegetables and provolone. Fold the other half of the dough over to cover the filling. Crimp and roll the edges to seal, then pierce the top of the dough in a few places with a knife.
• Slide the calzone with the parchment paper onto the hot baking sheet; bake 15 minutes. Remove from the oven and brush with the remaining egg mixture, then continue to bake until the crust is golden, 5 to 10 more minutes. Let rest 5 minutes, then cut into wedges.

SALAMI MOZZARELLA BAGUETTE

Steps:

• Preheat the oven to 400 degrees F/220 degrees C.
• With a small knife, cut the top of the baguette. Remove carefully and scrape out the remaining bread to create a hollow space. Also, cut the edges of the baguette.
• Dice the red bell pepper. Slice the salami.
• Stuff the baguette with 1 cup of mozzarella and the red bell pepper.
• Put salami slices over it, add the remained mozzarella.
• Season it with aromatic herbs.
• Bake for 7-8 minutes.
• Cut 1-inch/0.5 cm slices of salami and mozzarella bread.
• Serve warm!

SALAMI, MOZZARELLA AND ROASTED RED PEPPER SANDWICH

Steps:

• Use a serrated knife to cut the Italian sub roll in half. Place sub roll on butcher or wax paper and drizzle both sides with a really nice olive oil.
• Add mozzarella to one-half and sprinkle with salt. Next, add roasted red peppers, genoa salami, and a handful of fresh washed basil.
• Close the sandwich and tightly wrap the butcher or wax paper around it. Roll and cut down the middle. Serve immediately or wrap it up for later. ​The sandwich is good for 24 hours if refrigerated properly.