A Taste of Utica: Appetizer Rolls

Today was the Falling Leaves road race in Utica, NY.  The weather wasn’t as nice as it could be but the rains stopped so runners weren’t fighting with the stinging rain in their faces.  I ran the short race, 5K.  The finish line enthusiasm represented that overwhelming Utica spirit in support for its runners.  Since it was a race and I ran hard, I’m ready for this weeks Taste of Utica recipe:  Appetizer Rolls: Sausage and Spinach and Broccoli.  The recipe is posted by Mario, on page 14 of the book:

Before we begin the Appetizer Rolls, we need to skip ahead to page 54 and make the Pizza dough.  Although the Roll recipe indicates you can use Bread or Pizza Dough, I prefer the chewy consistency of a pizza crust.   

Pizza Dough, page 54, posted by Toni (Leone) Guzski – I scaled down the recipe so I could simply put it in my bread maker on the dough setting and have it ready in 1 1/2 hours.

1. 4 1/2 cups Bread Flour
2. 1 1/2 cups water
3. 2 TBS sugar
4. 2 TBS shortening (I used olive oil)
5. 1 tsp salt
6. *I added 1 TBS Italian Seasoning to add a little more “savory” flavors to my dough
7. 2 tsp Active dry yeast

As I said, I just put everything in the bread maker but if you make this dough by hand simply dissolve the yeast in warm water, add the shortening, sugar, salt.  Add flour a little at a time.  Knead 5 minutes with oil or water on hands. Place in large pan and cover.  Let it rise until doubled.  Divide into 2 and roll out to fit a pizza pan (or since we are using it for the Appetizer Rolls, roll in a rectangle about  15” long x  12” wide).

On the spinach broccoli roll, I added olive oil to the rolled out dough before topping with the filling.  The sausage does not need the added oil.

We will assemble the spinach-broccoli roll first since vegetarians don’t want any sausage “juice” left on the pan…and we certainly don’t want to have to wash our pan twice!  Lazy me!

Spinach – Broccoli Roll

• 10 oz frozen spinach defrosted and squeezed dry.
• 2 cups broccoli – boil for 5 minutes, drain and dry.
• 1/2 onion – chopped
• 1/4 cup peperonicini slices (optional)
• 1/2 TBS Italian seasoning
• 1/4 tsp garlic powder
• 1/2 cup shredded cheese

After you have rolled out one of the dough rolls, spread about 1/2 TBS olive oil on top.  Saute the onion over medium and after 5 minutes, add the broccoli. 

Cook for 1 minute, add the spinach (make sure both the spinach and broccoli are dried of any water), peperoncini if using, cook an additional 4 –5 minutes.  Remove from heat.  Add the seasoning and garlic powder, mix around.  

Top the dough with the vegetable filling. 

Top the filling with the cheese and roll up beginning with the long side farthest from you, tucking in the ends as you go. 

Place on a foil lined cookie sheet which has been sprayed with non-stick spray.  Set aside and assemble the sausage roll or scroll down directly to baking directions.

Sausage Roll

• 1 lb Sausage (I used sweet “Dino’s” Italian sausage but use your favorite.) *Mario suggests you make your own sausage however I prefer to use sausage from local talents such as Dino’s or Roma’s.
• 1 TBS oregano
• 1/2 cup shredded cheese

Cook the sausage until brown. 

If you buy sausage with a casing, remove it before cooking. Break in to small pieces or crumble.  Add the cooked sausage to the rolled out dough.  Top with the oregano.

Top with the shredded cheese.  Roll up in the same manner as you did for the vegetable roll.

Before Baking:

Beat 1 egg with 1 TBS water and brush the tops of both Appetizer Rolls.  Bake for 30 minutes. *If you use the top and bottom racks of your ovens, bake for 15 minutes then switch the rolls so the one which began on the top rack now moves to the lower rack and continue to cook for 15 minutes or until brown.   Have you ever made these Appetizer Rolls?

Don’t forget about those olives!  Mine are soaking in a brine. They will be ready to eat in about 1 month.  At that time, the olive recipe will be posted.  Next week, we will prepare Toasted Nuts.  Do you have a recipe to share for Toasted Nuts?