Salami, Spinach and Cheese Scrolls
A batch of these Salami, Spinach & Cheese Scrolls make an easy lunch, and leftovers are perfect for the lunchbox.
Tania @ The Cook's Pyjamas
large handfuls washed spinach
large stalks removed
sliced Provolone or other melting cheese.
Preheat the oven to 200C (180C fan forced).
Line a large baking tray.
Stretch or roll the dough into a 20cm x 40cm (5mm thick) rectangle with the long edge parallel to the edge of the bench.
Lay the salami over the dough, leaving a 2cm gap along the closest long edge of the roll.
Scatter the spinach over the salami.
Lay the cheese over the top of the spinach.
Starting at the top of the rectangle (the long side) roll the dough towards you, tucking the dough into a scroll as you move.
Finish the roll with the seam under the roll of dough.
Using a sharp serrated knife, cut the dough into 3cm slices.
Place the slices onto the tray and place in the oven.
Bake for 25 minutes, or until the cheese has melted and the scrolls are golden brown.
Remove from the tray and allow to cool slightly on a rack.
* You can use your favourite unsweetened bread dough in place of the stored dough.