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. We came up with this pasta recipe, which is now a dish we have after New Years Eve.
We use our All-Purpose Flour Pasta Dough for this great dish.
Pasta Filling
1 1/4 C chopped salami
1 1/4 C chopped cheeses (any cheeses will work, we think 1/4 Cup of real smoked Gouda is a must)
1 C cream cheese.
Sauce Ingredients
2 C Crushed tomatoes mixed with
1 Tbsp Italian seasoning
1/4 C grated Parmesan cheese (reserve to the end)
Filling Directions
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 and cream cheese to the processor. Process until the mixture forms a ball.
Putting it all Together
1. In an 8 X 11 inch casserole dish place enough sauce to coat the bottom of the dish.
2. 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.
3. Cover the rolled pasta with 1/4th of the filling.
4. Fold in the short ends about 1/2 inch. Begin rolling from the long side as if you were making cinnamon buns.
5. 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.
6. Continue with the next three pieces of pasta dough.
7. Once all rolls are in the casserole dish, cover with the sauce and top with Parmesan cheese.
8. 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 additional salt.
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