Fresh Tomato Rolls

Months ago, when my brother-in-law Russell was in town, we decided to make these tomato rolls from a magazine called Cucina Italiana. Russell worked hard making the dough. We waited eagerly by the oven to try these unusual rolls. They were a complete flop. The dough was rock hard like a hockey puck! I have been looking at this recipe forever and given that it’s prime tomato season, I decided it’s time to make it work. I cut the dough out completely to make it super easy and use frozen bread rolls. Here are the photos to help guide you through our Italian fiasco!







Fresh Tomato Rolls
Panini Ripieni Arrotolati

Makes 6 rolls

Fine sea salt
6 medium tomatoes
6 frozen dinner rolls, thawed to room temperature (use raw dough, not all ready cooked rolls!)
Olive oil for brushing
cooking oil spray

Heat oven to 250º. Line a baking sheet with parchment paper. Bring a large saucepan of salted water to a boil. Drop tomatoes into water and boil 30 seconds. Using a slotted spoon, transfer tomatoes to a colander to drain. Quarter tomatoes lengthwise, then seed.

Place tomatoes on prepared baking sheet and sprinkle with 1/2 teaspoon fine sea salt. Bake until tomatoes are partially dried but still moist, about 2 hours. Meanwhile, prepare dough.

Combine dough, cover with plastic wrap and let rest for 15 minutes. Cut dough into 6 equal pieces, then roll out each piece into a rectangular sheet, about 8 1/2 x 3 1/2 inches.

When tomatoes are ready, transfer baking sheet to a wire rack to cool. Meanwhile, line a second baking sheet with parchment paper. Turn out dough onto a lightly floured surface and knead several times to remove air. Cut dough into 6 equal pieces, then roll out each piece into a rectangular sheet, about 8 1/2 x 3 1/2 inches.

Brush dough with oil, leaving a 1/4-inch border, then divide tomatoes among dough.

Roll dough, from short ends in toward center, leaving a slight gap at center, and pinch ends to seal. Arrange on prepared baking sheet, cover with sprayed plastic wrap and let rise in a draft-free place at warm room temperature, for about an hour.

Heat oven to 350º with rack in middle.

Brush tops of rolls with oil and bake, rotating pan once halfway through, until golden brown, about 25 minutes.


One thought on “Fresh Tomato Rolls

  1. Leslie, glad that you made that poor recipe work–I don’t want to associated with the original one, even though I think that ti might have come from the Cucina Italiana magazine I bought for you at Vroman’s! Hope all’s well otherwise…am trying to find time with Eric to talk about paying for the roof. Will call my mom tonight probably. love R

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