"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
1 tube – French loaf dough 1 lb. – hard salami slices 2 c. – mozzarella cheese peppers (optional) butter Parmesan cheese
Spread dough out on a jelly roll pan-no oil. Put salami on dough, then mozzarella, then peppers. Roll up lengthwise and tuck in ends. Put melted butter on top and sprinkle with Parmesan cheese. Bake at 350º for half hour or until done. Watch carefully. Cool a little bit then slice.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.