Salami And Tomato Folds Recipes

SALAMI-TOMATO PANINI

Steps:

• Heat oven to 375°F. Lightly grease large cookie sheet with vegetable oil.
• Unroll pizza crust dough onto cookie sheet; press dough into 16x11-inch rectangle, pulling dough gently if necessary. Bake 9 to 16 minutes or until light brown. Cool about 15 minutes or until cool enough to handle.
• Cut cooled pizza crust in half lengthwise and crosswise to make 4 rectangles. Remove rectangles from cookie sheet; cut each rectangle in half crosswise for a total of 8 squares.
• Drizzle 1 tablespoon vinaigrette on each of 4 crust squares. Top each with 2 slices of salami, 2 slices of mozzarella, 2 slices of tomato and 1 tablespoon Parmesan cheese. Sprinkle each with parsley. Cover each with remaining crust square.
• Heat 12-inch skillet or cast-iron skillet over medium heat. Drizzle 1 tablespoon of the oil in hot skillet. Place 2 sandwiches in skillet. Place smaller skillet or saucepan on sandwiches to flatten slightly; keep skillet on sandwiches during cooking. Cook 1 to 2 minutes on each side or until bread is golden brown and crisp, and fillings are heated. Remove sandwiches from skillet; cover to keep warm. Repeat with remaining oil and sandwiches.

PASTA WITH TOMATOES, SALAMI AND SMOKED MOZZARELLA

Steps:

• Toss the tomatoes in a large bowl with 2 tablespoons olive oil, the vinegar and a large pinch each of salt and pepper; set aside to marinate.
• Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Add the warm pasta to the tomatoes along with the salami and 1/4 cup of the reserved cooking water; stir to combine.
• Add the remaining 1 tablespoon olive oil, the mozzarella, basil and parsley to the pasta; toss until combined and slightly saucy. Add the remaining reserved cooking water as needed to loosen, 1 tablespoon at a time. Season with salt and pepper.

SALAMI, TOMATO AND MOZZARELLA SALAD WITH TANGY VINAIGRETTE

Steps:

• Whisk together the red wine vinegar, mustard, oregano and garlic in a large mixing bowl. Slowly stream in the olive oil, continuing to whisk until emulsified. Season with salt and pepper. Add the salami, mozzarella, tomatoes and basil to the bowl and toss to coat with the dressing. Transfer to a serving bowl. If serving right away, toss with basil; otherwise refrigerate for up to 4 hours and toss with basil right before serving.

SALAMI SALAD WITH TOMATOES AND MOZZARELLA

Steps:

• In a large bowl, combine salami, tomatoes, basil, and mozzarella. Season, to taste, with salt and pepper. Drizzle with olive oil and vinegar and toss well.

SALAMI AND TOMATO FOLDS

Steps:

• Spread each salami slice with a thin layer of cream cheese; fold each salami slice in half over cream cheese layer. Place 1 tomato in the center of each salami half; roll salami around the tomato overlapping the two edges; secure edges to tomato with a toothpick.

TOMATO, FETA & SALAMI PULL-APART

Steps:

• Preheat oven to 200°C or 180°C fan forced.
• Lightly spray a 9x19x6cm (or similar) small loaf pan with oil.
• Sift flour, baking powder and 1/4 salt into a mixing bowl. Stir in parsley. Combine milk, egg and tasty cheese in a jug. Add to flour mixture; mix lightly to make a dough. Divide dough into 6 portions. Combine salami, tomatoes and feta. Using floured hands, push a small amount of the salami mixture into centre of each portion. Fold dough over filling to enclose and shape a ball. Place balls in pan. Brush tops with extra milk.
• Bake for 30-35 minutes or until cooked and golden brown. Cool for 5 minutes before removing from the pan.

SALAMI AND TOMATO FOLDS

Steps:

• Spread each salami slice with a thin layer of cream cheese; fold each salami slice in half over cream cheese layer. Place 1 tomato in the center of each salami half; roll salami around the tomato overlapping the two edges; secure edges to tomato with a toothpick.