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!

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Prep Time 30 mins

Cook Time 25 mins

Total Time 55 mins

Course Appetizer

Cuisine Italian

Servings 16

Equipment

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

Ingredients

  

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

Instructions

 

• 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.