From the Naples region of Italy, Casatiello, is a savory bread prepared around Easter (we make it whenever though). Basic ingredients are salami, ham, cheese, or whatever the “chef” has on hand. Traditionally whole hard-boiled eggs were submerged and cooked in the dough. We skipped the eggs and traditional dough recipe to make it a year-round eat. Pair with some Barbera and enjoy!   

INGREDIENTS:

1 recipe of your favorite pizza dough or a store-bought pizza dough

For the Filling

1/2 cup sliced ham, diced
1/2 cup salami, diced
3/4 cup mix of shredded Asiago, Parmesan, and Pecorino cheeses
1 tsp. dried thyme
About 2 teaspoons olive oil, for brushing


Preheat oven to 375 degrees F.

Roll out pizza dough into a 16 x 20 inch rectangle.

Sprinkle all filling ingredients on top of dough leaving a 1 inch border.

Roll up the dough like a jelly roll and cut the ends so it is even. Pinch the dough around the seams to seal it.

Bring the two ends together to make a circle and seal them closed by pinching. Place your circle on a parchment lined baking sheet and let the dough rest, covered with a cloth or tea towel for about 30 minutes.

Brush the dough with olive oil and bake until golden brown (about 30 minutes).