Ever have a left over salami or cheese tray from a game day or holiday gathering? Years ago following an event we hosted we had a tray like that and we really did not want to eat it another day. I came up with this pasta recipe, which is now a dish we have after New Years Eve.
1 cup all purpose flour
1 large egg beaten
1 Tbsp oil
2 Tbsp water
1 1/4 Cup chopped salami
1 1/4 Cup chopped cheeses (any cheeses will work, we think 1/4 Cup of real smoked Gouda is a must)
1 Cup cream cheese.
2 Cups Crushed tomatoes mixed with
1 Tbsp Italian seasoning
1/4 Cup grated Parmesan cheese (reserve to the end)
Place flour in a bowl and make a well.
Beat egg and mix in the oil
Pour egg mixture into the well and using a fork begin mixing in the well gradually mixing out further until the egg mixture is mixed into the flour. Add the water 1 Tbsp at a time. Dough should come together when pressed into your hand. it will seem quite dry.
Gather dough into your hand and begin kneading in your hand. It’s like using a stress ball.
Place the ball of dough onto the work surface. Using the heel of your hand push forward with a fair amount of pressure. Continue to knead in this fashion until the dough is a silky smooth surface. Wrap in plastic and allow to rest. While the dough is resting make the filling.
In a food processor place the slices of leftover salami. Process until small even pieces. Add to a bowl.
Add the cheeses (not the cream cheese yet) and process into small pieces. Now add the salami amd cream cheese to the processor. Process until the mixture forms a ball.
Putting it all Together
In an 8X 11 inch casserole dish place enough sauce to coat the bottom of the dish.
Divide the pasta dough into four pieces. Roll out to a thickness of 1/8th of an inch. We use a pasta roller but a rolling pin will work just fine.
Cover the rolled pasta with 1/4th of the filling.
Fold in the short ends about 1/2 inch. Begin rolling from the long side as if you were making cinnamon buns.
Ensure you are using enough pressure to avoid air bubbles. Pinch pasta dough closed when you reach the end. You will find a bit of water on the edge of the dough helps to seal to roll.
Slice into 1 and 1/4 inch lengths placing into the casserole dish cut side down.
Continue with the next three pieces of pasta dough.
Once all rolls are in the casserole dish, cover with the sauce and top with Parmesan cheese.
Bake in a preheated 350 degree Fahrenheit oven for 30 minutes.
Note: As there is plenty of salt in the salami and the cheeses we do not add any additional salt.
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