Neapolitan Salami Provolone Buns
Soft, savory homemade buns filled with layers of Genoa salami and melted provolone cheese, bringing authentic Neapolitan flavors to your kitchen.
Equipment
- 1 Large mixing bowl
- 1 Measuring cups and spoons
- 1 Kitchen towel or plastic wrap
- 1 Rolling Pin
- 1 Sharp knife or pizza cutter
- 1 Baking Sheet
- 1 Parchment paper
- 1 Pastry brush
- 1 Wire cooling rack
Ingredients
Dough
- 3 cups All-purpose flour
- 2 1/4 teaspoons Active dry yeast 1 packet
- 1 cup Warm water 110°F
- 2 tablespoons Granulated sugar
- 1 teaspoon Salt
- 3 tablespoons Olive oil
Filling
- 16 slices Genoa salami
- 16 slices Provolone cheese
- 1/2 teaspoon Black pepper freshly ground
Topping
- 1 whole Egg beaten for egg wash
Instructions
- Combine warm water, sugar, and yeast in your mixing bowl. Let the mixture sit for about five minutes until it becomes foamy and bubbly.
- Add flour, salt, and olive oil to your yeast mixture. Stir everything together until a shaggy dough forms.
- Turn the dough onto a floured surface and knead for eight to ten minutes until it becomes smooth and elastic.
- Place your dough in a lightly oiled bowl, cover it with a kitchen towel, and let it rise in a warm spot for one hour until doubled in size.
- Punch down the risen dough and divide it into eight equal portions. Shape each portion into a ball.
- Roll each ball into a rectangle about a quarter inch thick. Layer salami slices and provolone cheese in the center, leaving space around the edges.
- Fold the dough over the filling and pinch all edges firmly to seal. Place each bun seam-side down on your prepared baking sheet.
- Cover the filled buns loosely and let them rise for another thirty minutes until puffy.
- Brush the tops of your buns with beaten egg to create that golden finish.
- Bake at 375°F for twenty to twenty-five minutes until the buns turn deep golden brown.
- Transfer your Neapolitan Salami Provolone Buns to a wire rack and let them cool for at least ten minutes before serving.
Notes
Store cooled buns in an airtight container at room temperature for up to two days or refrigerate for up to five days. Freeze individually wrapped buns for up to three months.