Sicilian Rosticceria
Sicilian Rosticceria Small Bites are basically Sicily's fast food. These inexpensive small bites are a quick snack or lunch to go!
- Prep time
- 1 hr 10 min
- Cook time
- 15 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
- 1 envelope dry yeast (8 grams)
- 1 cup water
- 2 tsp granulated sugar
- 3 cup all purpose flour
- 1 heaping tsp salt
- 3 tbsp butter (cubed )
- hot dogs
- thinly sliced prosciutto cotto ((cooked ham))
- thinly sliced mozzarella
- tomato passata (tomato purée)
- 1 garlic clove (smashed)
- a few basil leaves (torn)
- drizzle of olive oil
- salt (to taste)
- a pinch red pepper flakes (optional)
- mozzarella (cut into cubes )
- 1 egg (lightly beaten)
- sesame seeds (for sprinkling on top )
Instructions
- 1
Proof the yeast by warming water until tepid, pour into a bowl and add yeast and sugar. Let sit for about ten minutes until it is foamy.
- 2
Meanwhile pour flour and salt in the bowl of your stand mixer with dough hook attached and combine. Add cubed butter and mix on low speed for a minute until it is dispersed in the flour. Or, you may find it easier to cut the butter into the flour using your fingers as I did.
- 3
Once the yeast is foamy, add to the flour mixture. Mix on low speed for one minute until a dough begins to shape. Increase to medium speed and knead for about eight minutes until a smooth elastic dough is formed. You may choose to knead it by hand for a minute or two until the dough is completely smooth.
- 4
Shape into a ball and place in a bowl greased with olive oil. Turn to coat the ball of dough with the oil. Cover tightly with plastic wrap and place in a warm place, free of draft, to rise until doubled in bulk, about two hours. I often place the bowl in my unlit oven.
- 5
Divide the dough into 8 -100 gram balls, or 10 -80 gram balls. For smaller, bite size rosticceria pieces divide into 16 or 20 balls. You are now ready to shape your rosticceria pieces. Keep dough balls covered.
- 6
Place parchment paper on 2 baking sheets.
- 7
Use a rolling pin to flatten each ball to form a rectangular shape. Place a hot dog on one end of the dough and roll the dough around it. Place seam down on a baking sheet covered in parchment paper. I used a sharp knife to score the rollo with three or four horizontal slits. Place on the baking sheet.
- 8
Roll each ball into a circle of about 5 inches. Place a slice of prosciutto cotto on the dough. Place a mozzarella slice on the prosciutto cotto. Fold over into a half moon shape and seal the edges with a fork. Place on the baking sheet,.
- 9
Flatten each dough ball with your fingers into a circle. Add a spoonful of tomato sauce in the center of the circle and top with cubed mozzarella. Place on the baking sheet.
- 10
Brush each rosticceria piece with eggwash and sprinkle with sesame seeds.
- 11
Let sit one hour before baking.
- 12
Preheat oven to 400F. Bake the rosticceria pieces for 12-15 minutes until golden brown.
- 13
Serve warm or at room temperature.