Neapolitan rolls are not just simple rolls, they are fragrant treasures of goodness. The pizza dough becomes a bed for cold cuts, cheeses, and parmesan.
Perfect for evenings with friends, outdoor picnics, or a truly delicious lunch to take to the office.
This is my personal version, if you like, let me know yours.
Also try:
- Difficulty: Easy
- Cost: Affordable
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 8 rolls
- Cooking methods: Oven, Electric Oven
- Cuisine: Regional Italian
- Region: Campania
Ingredients for Neapolitan Rolls
- 3 1/2 cups all-purpose flour (or pizza and focaccia flour)
- 7 oz water
- 0.5 oz fresh yeast (or one packet of dry yeast)
- 2 tsp salt
- 1 1/2 tbsp lard
- 3 1/2 oz milk
- 5 oz Neapolitan salami (a whole piece)
- 5 oz cooked ham (a whole piece)
- 3 1/2 oz spicy provolone
- 3 oz smoked provola (drained)
- 3/4 oz grated parmesan
- to taste pepper
Steps for Neapolitan Rolls
Let’s start with our pizza dough, dissolve the yeast well in water then add the milk. Incorporate the flour until it’s all added, then we’ll add the salt and the lard in pieces.
Knead by hand or with a planetary mixer until a smooth dough ball is formed. This dough will need to rise in a warm, covered place until doubled. It will take a couple of hours.
Now let’s cut all the filling ingredients into cubes, so the salami, the ham, the provola, and the provolone.
When the dough has risen, we roll it out with a rolling pin on a work surface (if necessary we help ourselves with some flour).
We form a large rectangle, long enough, on which we will lay all the cold cuts and cheeses. Finish with a sprinkle of pepper and parmesan.
At this point, we roll up the dough keeping the long side, forming a stuffed sausage shape. Then we cut into pieces about 2 inches long.
We let them rest covered with a cloth for another half an hour.
Now we can transfer them to a baking tray, brush them with a little milk, and bake in a static oven at 430 degrees Fahrenheit for about 30 minutes.
Variations and Storage
Classic and traditional Neapolitan rolls, the ones you find in rotisseries, are also filled with hard-boiled egg. If you like it, you can add it.
You can also omit the provola and use more provolone. The result will be a stronger flavor.
Neapolitan rolls can be kept in an airtight container for two/three days to maintain their softness. Alternatively, you can freeze them after cooking and thaw them as needed.
Neapolitan rolls can be kept in an airtight container for two/three days to maintain their softness. Alternatively, you can freeze them after cooking and thaw them as needed.
