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Olive and Prosciutto Rolls
PAIR WITH
Spicy Sicilian Clam Soup with Fregola
(PAGE 82)
Italian Meatball and Greens Soup
(PAGE 104)
Homemade di
.
MAKES
12
ROLLS
SERVES
12
ACTIVE TIME
10
MINUTES
TOTAL TIME
50
MINUTES
6 thin slices prosciutto
1 recipe Fresh-and-Fast Olive Oil Bread Dough
(page 20)
, or 1 lb [455 g] packaged fresh pizza dough
12 Castelvetrano or other green olives, pitted and sliced
2 Tbsp extra-virgin olive oil
Flaky sea salt
Freshly ground black pepper
1.
Preheat the oven to 425°F [220°C].
Coat a twelve-well muffin tin with cooking spray.
2.
Tear the prosciutto slices in half lengthwise and place them around the insides of the prepared muffin wells.
Tear the dough into twelve equal pieces and place them in the muffin wells.
Push the olives into the tops of the dough, drizzle each one with 1 tsp of the olive oil, and sprinkle with salt and pepper.
Cover loosely with plastic wrap and set aside in a warm place for 30 minutes to rise; the rolls should double in size and look puffy.
3.
Uncover the rolls.
Bake until the rolls are golden brown, 18 to 20 minutes.
Let the rolls cool in the pan for 5 minutes, then use a butter knife to gently pry them from the muffin wells.
4.
Serve the rolls warm or at room temperature.
GET AHEAD:
Store the cooled rolls in an airtight container in the refrigerator for up to 2 days. Or wrap them individually in plastic wrap, slip into zip-top plastic freezer bags, and store in the freezer for up to 3 months. Reheat, wrapped in foil, in a 350°F [180°C] oven until warm, about 10 minutes for refrigerated rolls and 20 minutes for frozen rolls.