Casatiello Rolls

Casatiello Rolls

Giada’s Casatiello, a decadent savory Italian Easter bread, was met with viral success when she shared the recipe – and with good reason. It’s delicious! This is our literal spin on the recipe, which cuts down on cooking time. 

Casatiello Rolls Easter

Giada's version of Casatiello was met with a viral reception when it was first posted, and with good reason! The decadent bread from Naples is filled with a combination of cheese and salami, creating the ultimate savory, rich bread for an Easter celebration.
As much as we love the original - especially the show-stopping presentation - we gave it a new (and literal) spin in the form of spiral rolls.Consider this the quicker and easier version of Casatiello!
Prep Time 30 mins
Cook Time 25 mins
Total Time 55 mins
Course Appetizer
Cuisine Italian
Servings 16


  • 1 large oven-safe skillet or 13x9-inch baking


For The Dough

  • 1 tsp active dry yeast
  • 1 1/2 cups warm water divided
  • 1 tsp honey or sugar
  • 4 cups all-purpose flour
  • 1 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1/4 cup butter, (melted and cooled slightly)

For The Assembly:

  • 3 tbsp butter, (melted and cooled slightly)
  • 1/2 cup 4 ounces salami, shredded or chopped into small pieces
  • 1/2 cup 2 ounces provolone cheese, chopped into smallpieces
  • 3/4 cup freshly grated parmesan cheese
  • 1 beaten, for egg wash


  • In a small bowl, combine the yeast, 1/2 cup warm water and the honey or sugar. Stir to combine.
  • Set aside allow the yeast to activate for 5 minutes. The mixture should be creamy and bubbly.
  •     In a large bowl,combine the flour, salt and pepper. Form a well in the middle of the flour and add the yeast mixture along with 1/4 cup melted butter. Using your hand like a claw, slowly begin mixing the flour into the liquid, adding more water as needed, until a soft, shaggy dough is formed. It may not take all of the water.
  •  Pour the mixture out onto a clean lightly floured surface and begin kneading the dough for 10minutes or until smooth and elastic. Place the dough in a bowl and cover with plastic wrap.
  • All the dough to rest and rise for 30 minutes
  • Preheat the oven to 400 degrees F. Prepare a large oven-safe skillet or 13x9-inchbaking dish by rubbing with half a tablespoon butter or olive oil.
  •     Punch down the dough. Lightly flour a clean surface and place the dough on the board. Using a rolling pin, roll the dough out to an approximate 20 by 14-inch rectangle, with the longest side facing you. Brush the dough with the 3 tablespoons melted butter
  • Sprinkle the surface evenly with the salami, provolone and parmesan cheese. Starting from the long edge furthest from you, roll the dough towards you, into a firm log.
  • Using a serrated knife, cut the log into 16 even slices. Place them into your prepared baking dish. With either a pastry brush or your fingers, lightly dab the beaten egg on the exposed dough for the egg wash
  •  Bake for 25 minutes,or until golden brown on the edges. Serve warm.

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