Neapolitan rolls are tasty Neapolitan street food, soft and easy to make.
Also known as ‘pagnottielli’, they are rustic, soft, and fragrant rolls filled with flavorful deli meats and cheese, truly irresistible. Their preparation requires two rising phases, but the result is well worth the wait!
Read how to make Neapolitan rolls with the easy recipe you can find below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours 30 Minutes
- Preparation time: 40 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 4 cups all-purpose flour
- 0.5 oz fresh yeast
- 1/2 cup milk (warm)
- 1/2 cup water (warm)
- 3.5 tbsp extra virgin olive oil
- 1 tsp sugar
- 2 tsp salt
- 8 oz deli meats (salami, cooked ham, mortadella in cubes)
- 7 oz provolone cheese (in cubes)
- 1.5 oz provolone cheese (grated)
- 1 egg yolk (+ 1 tablespoon of milk)
Preparation of Neapolitan Rolls
In a large bowl, pour the flour and make a well in the center.
In the well, add the crumbled fresh yeast, sugar, and warm water, and mix them with a fork until the yeast dissolves and integrates.
Add the milk and extra virgin olive oil, still mixing with the fork and starting to incorporate the flour with circular movements from the center.As soon as the liquids are absorbed by the flour, start kneading by hand until the dough is homogeneous.
Incorporate the salt, kneading further.
Oil a bowl and place the prepared dough in it.Cover the bowl with plastic wrap, sealing it tightly around the edges, and let the dough rise in a draft-free place for a couple of hours, until it doubles.
After this time, on a lightly floured surface, roll out the dough with a rolling pin trying to form a rectangle about 1/4 inch thick.
Distribute the deli meats and cubed provolone cheese over the dough’s surface and sprinkle with grated cheese.Starting from one of the long sides, roll the dough tightly to hold in the filling, forming a roll.
Cut it into 2-inch slices and place the formed rolls on a baking sheet lined with parchment paper.
Cover the sheet with a clean cloth and let them rise for another hour and a half.
After this second rise, beat the egg yolk in a small bowl with a tablespoon of milk and brush it over your risen Neapolitan rolls.
Bake them in a preheated static oven at 350°F for about half an hour, until golden.
Notes
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