Salami and sun-dried tomato pretzel rolls
- Portion size: Makes 40
- Hands-on time 20 min, oven time 12-15 min
- Difficulty: easy
If you like sausage rolls, you’re going to love these spicy ‘nduja and salami pretzel rolls. They’re great for a picnic, but best served with a drink for an easy canapé.
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Ingredients
- 2 x 220g packs frozen Northern Dough Co pizza dough or similar (from Booths, Waitrose), defrosted
- Flour to dust (optional)
- 2 tsp ‘nduja
- 2 tsp sun-dried tomato paste
- 90g pack milano Italian salami
- 4 fresh rosemary sprigs, leaves finely chopped
- 1 litre freshly boiled water
- 4 tbsp bicarbonate of soda
- Rock salt to sprinkle (optional)
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Method
- Unwrap the 2 balls of dough, then stretch them along the work surface (lightly dust if needed) to give 2 lengths roughly 4cm wide by 40cm long. Make a groove all the way down the centre of each length with the back of a teaspoon, then spread 1 tsp ’nduja and 1 tsp tomato paste along each groove. Top with halved pieces of salami (you won’t need it all) and a sprinkling of the rosemary. Fold over along the whole length, pinching the edges of the dough together to seal in the filling.
- Turn the dough over so the seal is underneath, then cut each piece into 20 equal rolls.
- Pour boiling water into a large deep pan, then add the bicarb – it will bubble up. Carefully drop the rolls into the water in batches of 10 and cook for 10 seconds. Remove with a slotted spoon and set aside to drain on kitchen paper, then transfer to 2 baking trays lined with non-stick baking paper. Scatter over the salt and the remaining rosemary. Chill until ready to bake.
- Heat the oven to 220°C/200°C fan/gas 7. Bake the pretzel rolls for 12-15 minutes until deep golden brown. Leave to cool slightly before serving.
Nutrition
- 39kcals Calories
- 1.5g (0.6g saturated) Fat
- 1.5g Protein
- 4.8g (0.1g sugars) Carbs
- 0.2g Fibre
- 1.3g Salt
Per pretzel roll
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