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Cheese and salami roll

Cheese and salami roll recipe

cheese and salami roll




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    • 500 ml (280 g) self-raising flour
    • 2 ml salt
    • 5 ml sugar
    • 30 g Clover Mooi River Butter
    • 125 ml (50 g) Clover Mature Cheddar, grated
    • 1 egg
    • 125 ml Clover Fresh Full Cream Milk
    • 250 g salami, roughly chopped
    • 500 ml (200 g) Clover Cheddar, grated
    • 40 g Clover Mooi River Butter
    • 5 spring onions, sliced
    • 30 ml sweet piquanté pepper relish
    • 1 beaten egg, for glazing
    • 25 ml sesame seeds

    Preheat oven to 180°C.

    Sift the flour, salt and sugar together.

    Rub the butter into flour mixture until it resembles breadcrumbs.

    Add the cheese and mix through.

    Beat the egg and milk together well and gradually add to the flour mixture until a soft dough is formed.

    Roll dough out on a lightly floured surface, into a rectangle of 20 x 30 cm.

    Mix the salami, cheese, butter, spring onions and pepper relish together and spread over the dough.

    Roll closed like a Swiss roll.

    Brush extra egg over and sprinkle the sesame seeds evenly over the bread.

    Make slits into the top of the bread.

    Place onto a baking tray and bake for 45 - 50 minutes, or until a skewer comes out clean when inserted.