Salumi Rolls


We make two special treats in house at the shop. First is our Epic Grilled Cheese (which I’m sure you all know about by now - and if you don’t, get familiar!), second is our Salumi Salad. Born from our multiple ‘ends’ of salami and prosciutto, Salumi Salad is like a tapenade of meat, olives, peppers and spices. We have used it for nachos, meatballs, omelets and as a simple addition to our cheese board as a spread. This recipe originally came to me as a sweet roll, but I thought that the dough would make a great savory bite as well. Even if you’re not a baker or good with dough, this is so incredibly easy, and quick to pull together for brunch or a game day snack. We have a fresh batch of Salumi Salad in our charcuterie case now, so come by and grab some for game day! 


  • 1 1/2 cups flour, plus 1/2 cup for kneading

  • 1 tablespoon baking powder

  • 1 teaspoon salt

  • 4 tablespoons cold butter, cut into small cubes*

  • 3/4 cup buttermilk

  • 1/2 pound Raschera, grated (about 2 cups)*

  • 3/4 pound Salumi Salad*

*Items with an asterisk can be found at The Cheese Shop of Salem.


1.     Heat the oven to 390 degrees. Generously grease a 12 cup muffin tin with butter or cooking spray. 

2.     Add the flour, baking powder and salt to the bowl of a food processor.  Toss in the butter cubes and pulse until the dough resembles a course meal. With the motor running, slowly pour in the buttermilk and mix just until the dough comes together to form a ball.

3.     Turn the dough out onto a well-floured surface. The dough will initially be slightly wet and sticky. Generously sprinkle the dough with flour, about 1/4 cup, and knead just until the flour is incorporated. If dough is still sticky, knead in more flour a little at a time, up to 1/4 cup more. Allow dough to rest for about 10 minutes.  

4.     On a well-floured surface, roll out the dough into a large rectangle, about 10 x 15 inches and 1/8 inch thick.  

5.     Sprinkle the dough with the grated cheese and follow with the Salumi Salad.  

6.     Beginning with the long side of the dough, gently but tautly, roll the dough towards the other end, making sure that it is an evenly, tight roll. Using a sharp knife, cut the roll into 12 same size pieces.

7.     Take a slice of the roll and fold the loose end of the dough (where the seam is) back under the roll to cover and create a bottom. Place the folded side down into the muffin pan and repeat with remaining slices.

8.     Bake the rolls 30-35 minutes, until puffed and golden brown. Remove from the oven and cool for about 5 minutes, pop the rolls out of the pan.  Best served warm but can be reheated in a 300 degree oven for 10-15 minutes or microwave for 12 seconds.