3 recipes, one dough, we are talking about Sicilian rosticceria: mini pizzas, rolls, and mini calzones. Sicilian rosticceria are typical brioche from the Palermo area, tasty and as soft as clouds, made by hand with a mixer using flour, yeast, lard or butter. They can be baked or fried for an even more delicious result. If you love leavened products, I recommend trying also the savory flauts and the super soft savory croissants. With the base Sicilian rosticceria dough, you can make all kinds of rustic products that you like and fill them as you wish with cooked ham, scamorza cheese, cheeses, cold cuts, mixed vegetables! You can choose to create just one type or make the typical Sicilian rosticceria made of a mix of everything.
If you’re looking for other leavened recipes, take a look at these:
- Difficulty: Medium
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 25 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 224.60 (Kcal)
- Carbohydrates 29.04 (g) of which sugars 4.27 (g)
- Proteins 7.98 (g)
- Fat 8.77 (g) of which saturated 4.64 (g)of which unsaturated 3.45 (g)
- Fibers 0.94 (g)
- Sodium 407.23 (mg)
Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 1/3 cups Manitoba flour
- 1 1/2 cups all-purpose flour
- 5 tbsps butter (or lard)
- 1 packet dry yeast
- 1/4 cup sugar
- 2 tsp salt
- 1 cup water
- 5 oz hot dogs
- 1/2 cup tomato puree
- as needed extra virgin olive oil
- 4 oz mozzarella (or other cheeses)
- as needed sesame seeds
- as needed egg (to brush the surface)
Steps
Put the flour, yeast, and sugar in the bowl of the mixer, then pour in the water and mix, then add the rest of the ingredients: salt and butter.
Attach the dough hook, then in motion, add the rest of the ingredients, salt, and butter.
Knead until you get a smooth and very soft ball, let it rest for 2 hours in a bowl covered with plastic wrap in the oven preheated to 122°F.
After the resting time, roll out the dough. For the mini pizzas, make a circle with a pastry cutter or a glass.
Season with 1 teaspoon of tomato, cheese, oregano, and oil.
For the mini calzones: make a small circle with the pastry cutter, then fill with cooked ham and a small piece of provola cheese.
Seal the edges well and brush with beaten egg.
For the rolls with hot dogs, form many small snakes to wrap around each hot dog.
Brush the surface with egg and garnish with sesame seeds.
Bake your Sicilian rosticceria at 356°F for about 15-20 minutes or until golden.
Storage
They can be kept in a food bag until the next day. They can be frozen.
