This loaf would make a great Italian submarine sandwich, or you can just load it up with lots of Italian cheeses and fresh and pickled vegetables.
Preparation Time
1 mins
Cooking Time
25 mins
Total Time
26 mins
Calories
366 Calories
Recipe Instructions
Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Generously flour a work surface. Flatten out dough to form a rough rectangle. Flour top surface and roll out to a 1/4- to 1/2-inch thickness.
Step 3
Leaving an inch or so of the long edge uncovered, arrange salami slices in a single row without overlapping them. Create 2 single-layer rows, leaving a wider uncovered edge on the other side. Spread tomato sauce over salami. Generously cover with grated cheese, parsley, and oregano. Brush edges of dough with water.
Step 4
Begin rolling from the long edge closest to the salami. Roll fairly tightly without pressing or stretching dough too much to allow it room to rise, pinching in the ends as you go. Finish with seam side down. Carefully transfer roll to a rimmed baking sheet lined with a silicon mat. Cover with a dry towel and allow to rise until doubled, 60 to 90 minutes.
Step 5
Lightly brush top and sides of loaf with olive oil. Cut 1-inch deep slits diagonally across the top of the loaf, about 2 inches apart. Dust with grated Parmesan cheese.
Step 6
Bake in preheated oven on center rack until nicely browned and cooked through, 25 to 30 minutes. Transfer loaf to a cooling rack. Cool completely before slicing.
Ingredients
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh parsley
2 teaspoons olive oil, or as needed
1 (14 ounce) package prepared unbaked pizza dough
8 slices salami, or more to form 2 rows
0.25 cup tomato sauce, or other crushed tomato product
0.5 cup freshly grated Parmigiano-Reggiano cheese, or more to cover
