Thursday, October 28, 2010
Simple, fast and fresh describes this wonderful spin on an old classic. Your favorite salumi (deli meats) and cheese combined with fresh greens and a drizzle of balsamic vinaigrette are snuggly rolled up to create the perfect hand held lunch.
In my spinello, I decided to stick with my basic favorite Italian flavors. Fresh sliced prosciutto di parma, fresh mozzarella, tomatoes and field greens bathing in extra virgin olive oil and aged balsamic vinegar. As with any sandwich, you can substitute meats and cheeses to suite your palate.
1 fresh pizza dough (makes 4-5, 10 inch spinellos)
1/2 LB of your favorite Italian deli meats
Fresh mozzarella or bocconcini
1 cup chopped fresh tomatoes
2 cups mixed field greens
Extra virgin olive oil
Aged Balsamic vinegar
On a lightly floured surface, cut and roll out dough to approximately 10 inches. Place dough in oven and bake for 10 minutes. The dough will puff up slightly and cook through. Avoid getting too much color on dough or it will become brittle when you try to roll it up. Remove from oven, do NOT allow to cool.
Slice spinello in half and serve immediately while still warm.