Pesto Cheddar Salami Pizza Snack
Quick pesto and cheese pizza made by scoring store-bought dough into strips, filling the center with cheddar and salami, then folding the strips over in an alternating braid pattern. Brushed with oil, salted, and baked until golden and cheese melts.
Ingredients
- 1 roll pizza dough
- 4 tbsp green pestored pesto1:1flavor
different herbacious profile
- 4 slices cheddar cheese
- 4 slices salami, thin
- oil(optional)
- fleur de sel(optional)
Instructions
- 1
Preheat oven to 180 degrees with fan circulation.
- 2
Unroll pizza dough.
- 3
Score approximately 10 strips on each side of the dough, creating three sections: strips, a center fill area, and strips again.
- 4
Spread pesto in the center, then layer cheddar slices and salami slices over it.
- 5
Fold strips over the filling alternately: left strip, right strip, left strip, and center.
- 6
Brush with oil and sprinkle with salt.
- 7
Bake for approximately 15 minutes until golden and before cheese begins to bubble out.
Good to Know
Store cooled snack in airtight container up to 2 days.
Assemble and freeze unbaked up to 1 month; bake from frozen, adding 5-10 minutes to cooking time.
Serve warm or at room temperature.
Common Mistakes
Do not skip scoring pattern or strips will not fold neatly.
Do not overbake or cheese will leak entirely out of dough.
Substitutions
Dairy-Free Swaps
General Alternatives
different herbacious profile