Spicy salami baguettes

Name: Spicy salami baguettes - Lucia E.
Ingredients: Dough: 300g flour; yeast; salt; warm water; olive oil. Filling: small slices of salami; chopped mushrooms; chopped green olives; cheese; and ketchup.

Pasta/Pizza - Spicy salami baguettes by Lucia E. - Recipia

I have made these baguettes several times when I wanted something quick to put on the table without complicating things too much. I usually make them in the evening when I have some salami and mushrooms in the fridge. You don't even need to complicate yourself with the recipe - the ingredients are added directly, and the dough is as simple as it can be. Quick Info Total time: about 1 hour (without exact rising or baking times indicated) Servings: 4-5 Difficulty: easy Recipe type: appetizer, savory snack Ingredients For the dough: - 300 g flour - yeast (can be fresh or dry, depending on what you have) - salt - warm water - olive oil For the filling: - salami cut into small slices (any type of salami works, depending on what you have) - sliced mushrooms - chopped green olives - cheese (ideally a cheese that melts well) - ketchup Preparation method 1. Prepare the dough: put the flour in a bowl. Add the yeast (dissolved beforehand if using fresh), a little salt, a little warm water, and olive oil. Knead until you have an elastic dough, not too soft. 2. Let the dough rise in a warm place, covered, until it doubles in volume. This can take 30-40 minutes, depending on the room temperature. 3. After rising, divide the dough into suitable pieces. Roll them out one by one into a rectangular or oval shape; they don't have to be perfect. 4. Sprinkle each piece of dough with slices of salami, mushrooms, chopped green olives, and grated cheese. 5. Roll the dough over the filling to form baguettes or rolls. Seal the edges so that the filling doesn't leak out. 6. Place the baguettes on a baking tray lined with parchment paper. 7. Brush the surface of the baguettes with a little ketchup using a brush or the back of a spoon. 8. Bake in a preheated oven at 180-200°C until golden brown, about 20-30 minutes, depending on the oven and the thickness of the baguettes. Don't leave them too long, or they will dry out. Why I make this recipe often I like that I can use any leftover salami or cheese, and the dough doesn't require expensive ingredients. It's quick, and it also works as a snack if friends come over or for a packed lunch. It doesn't require much work, and the ingredients are not picky. Tips and variations Tips If the dough seems too hard, add a little warm water. If it's too soft, sprinkle more flour. Let the baguettes cool for 10-15 minutes after baking to make them easier to cut. Substitutions The salami can be swapped with any cold cut you have on hand. The cheese can be replaced with any hard cheese that melts. If you don't want olives, you can leave them out. Variations You can add chopped bell peppers for a fresher taste. If you like it spicier, use spicy salami. You can also use plain tomato sauce instead of ketchup. Serving ideas You can cut them into slices and serve as a warm appetizer. They are also good cold, for a packed lunch or picnic. Frequently asked questions What type of salami works best? Any dry salami, preferably something with a stronger flavor. Spicy salami also works if you want to change the flavor profile a bit. Can I use raw mushrooms or do they need to be cooked first? They can be used raw if sliced thinly. If you know they release a lot of water, you can quickly sauté them first. Does the dough have to rise? Rising helps with the texture, but if you're in a hurry, you can skip this step. The dough will be denser, but still good. Do I have to brush with ketchup on top? No, but ketchup adds a bit of shine and flavor. You can leave it plain or brush with egg if you prefer. Can they be made in advance? They can be prepared, but they are better fresh. Nutritional values Estimate per baguette (approximate calculation for 1/5 of the amount): - Calories: 230-280 kcal - Protein: 8-11 g (from cheese, salami) - Carbohydrates: 32-36 g (dough) - Fat: 8-11 g (oil, salami, cheese) The values depend a lot on how much cheese or salami you use. If you use spicy salami or fatty cheese, the fat intake increases. Storage and reheating They can be stored for 1 day at room temperature, covered with foil or in a box. If there are leftovers for the next day, they can be briefly reheated in the oven or microwave, but the texture will be better in the oven. I do not recommend keeping them for more than 2 days. Cold baguettes are also suitable for packed lunches without necessarily reheating them.

Spicy salami baguettes

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