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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 1. Mix grated onion & minced garlic in bowl. Set aside. | 2. 2. Set out all meats, separately, in columns. | 3. 3. Set out the provolone and the cheddar, separately, in columns. | 4. 4. Mix & drain peppers slightly (a tiny amount of juice will give flavor). | 5. 5. Once all ingredients are set out, knead the two pizza doughs together. | 6. 6. Very lightly flour a surface where you can roll out the dough with a rolling pin. Roll from the middle outwards until the dough is the size of your baking sheet. Mine was 12x16, more or less. It doesn't have to be perfect! | 7. 7. Lay the capicola down the left (long side) of the dough, slightly overlapping, from top to bottom, starting 1 inch in from edge of the dough. | 8. 8. Sprinkle with a little of the onion mixture, and a little of the pepper mix. | 9. 9. Next layer the Mozzarella in a narrow column from top to bottom, slightly to the right of the capicola you just did. Sprinkle with the red pepper flakes and a little italian seasoning. | 10. 10. Next layer the mortadela, a little onion & then a little pepper mixture, again, a little to the right of the mozzarella. | 11. 11. Keep adding columns of the ingredients from left to right, pecorino romano, sopresata, onion, peppers, cheddar, italian seasoning, boiled ham, onion, peppers, parmesan, italian seasoning, genoa salami, onion, pepper mix, provolone, italian seasoning. | 12. 12. You should be about 3/4 of the way across the dough by now. Don't go all the way across the dough because it will move over as you roll it later. | 13. 13. Now you roll it up slowly starting on the long side (where you starting the layering with the capicola.) You will notice that the ingredients are moving over slightly. No problem. Pinch ends and tuck under the roll. | 14. 14. When you finish rolling, sprinkle sesame seeds lightly over the entire roll, top, bottom and sides. Sprinkle fennel seeds on top only. | 15. 15. Cover a baking sheet with aluminum foil. Spray with non-stick spray and then place the roll on the foil. | 16. 16. Bake at 400 degrees until browned ( about 35-40 minutes). You just want to be sure that the dough is baked. Meats are already cooked. Cool about 10 minutes before slicing and serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
hot capicola	1/4	lb	sliced	100.8669	0.0	22.4401	0.5667
hot sopressata	1/4	lb	sliced	100.8669	0.0	22.4401	0.5667
genoa salami	1/4	lb	sliced	100.8669	0.0	22.4401	0.5667
mortadella	1/4		sliced	22.0421	0.2162	1.1602	1.7995
ham	1/4	lb	sliced boiled	277.83	0.0	19.7656	21.3986
provolone cheese	1/4		sliced	24.57	0.1498	1.7906	1.8634
cheddar cheese	1/4		sliced	-	-	-	-
mozzarella cheese	1/2	cup	shredded	-	-	-	-
pecorino romano cheese	1/4	cup	grated	100.8669	0.0	22.4401	0.5667
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0
onion	1		grated	28.0	6.537999999999999	0.77	0.07
garlic clove	1		minced	-	-	-	-
red pepper	1/2	cup	roasted	30.0	6.6075	1.4025	0.33
green bell pepper	1/2	cup	roasted	100.8669	0.0	22.4401	0.5667
italian seasoning	1/4	cup		100.8669	0.0	22.4401	0.5667
red pepper flake	1/2	teaspoon		100.8669	0.0	22.4401	0.5667
sesame seed	1/4	cup		342.0	15.714	10.686	28.8
fennel seed	1	tablespoon		20.01	3.0328	0.9164	0.8625
pizza dough	1			100.8669	0.0	22.4401	0.5667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.