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MEDITERRANEAN TORTE Sandwich really Recipe

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This recipe for MEDITERRANEAN TORTE Sandwich really, by , is from cooking with friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Frances Nichloson
Added: Sunday, December 21, 2008


1 lbs Bread dough (frozen store-bought dough, your favorite bread dough recipe, or the recipe given below for Calzones*).
8 oz Genoa Salami, arranged in two 4-oz stacks
1 qt Cleaned whole small mushrooms
1 C Drained and dried black olives (use paper towels in the container to dry out)
8 oz Sliced provolone, arranged in two 4-oz stacks
8 oz Thinly sliced ham arranged in two 4-oz stacks
1 lb Frozen chopped spinach, thawed and squeezed dry (with paper towels)
1 (13 oz) jar pimientos, drained and dried or red pepper
1 C Drained and dried artichoke quarters (not in oil- buy canned not in oil)

Calzone Dough
1 Tbls Active dry yeast
1 C Warm water
1 Tbls Honey
tsp Salt
2 to 3 C Flour

* Add one egg and 2 Tbls oil for richer dough

Dissolve yeast, honey, and salt in the warm water. Add 2 C flour and beat until smooth. Gradually add the remaining flour until dough forms a ball. Place on board and knead until smooth and elastic. Place in lightly greased bowl and let rise until double in bulk (about 1 hour).

1. Preheat oven to 350o
2. Use one quarter of the dough to roll a 10-inch circle for the top. Set this piece aside
3. Roll out the rest of the dough so it fills a 10-inch spring form pan, with one inch of dough hanging over the edge. Arrange the filling in the following order for bottom to top by spreading each ingredient in a layer on top the preceding one:

4 oz of the salami
4 oz of the provolone
4 oz of the ham
Pimientos or red pepper (broiled, peeled, and diced)
Remaining 4 oz salami

4. Fold the excess dough in over the filling and continue with:

Remaining 4 oz of ham, -inch from the edge
Artichoke hearts
Remaining 4 oz of provolone

5. Brush the edge of the dough with egg glaze and place the top piece of dough on the edge. Brush the top with the glaze, prick a few times with a fork, and let the dough rise briefly. Bake for 45 minutes or until golden brown. Let the torte cool in the pan. Remove the sides and serve at room temperature. Store in the refrigerator. Cut the torte into pieces before wrapping it for the picnic.

Number Of Servings:
Number Of Servings:
a lot
Preparation Time:
Preparation Time:
fun for all to pitch in and make
Personal Notes:
Personal Notes:
Email me for a pic of the thing!
Great fun!




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