Dough-less salami pizza bites recipe
Yields 12
Ingredients:
- 12 slices Hormel Natural Choice Uncured Hard Salami
- 1/2 cup marinara sauce
- 1/2 cup mozzarella cheese (shredded)
- 1/2 cup Parmesan cheese
- 1/4 cup fresh chopped basil
Directions:
- Heat the oven to 400 degrees F.
- Line a baking sheet with parchment paper, and place the salami slices on the baking sheet.
- Bake the salami for 5 to 7 minutes, until the edges begin to curl.
- Remove from the oven, and place a small spoonful of marinara on each slice.
- Top with the cheeses, and bake for an additional 5 minutes, until the cheese melts.
- Remove from the oven, transfer to a platter, then top with basil, and serve.
Up next: Antipasto salami in a cup
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Antipasto in salami cups recipe
Yields 24
Ingredients:
- 24 slices Hormel Natural Choice Uncured Hard Salami
- 2 tablespoons olive oil
- 3 tablespoons red wine vinegar
- Salt and pepper, to taste
- 1/2 cup diced artichoke hearts
- 1/4 cup diced green olives
- 1/4 cup diced pepperoncini
- 1/4 cup diced roasted red pepper
- 1/4 cup diced feta cheese
Directions:
- Heat the oven to 400 degrees F.
- Cut a slit from the edge to the center of each slice of salami.
- Form a cone with each salami slice, and place in a mini muffin tin.
- Bake for 10 minutes, until the salami edges brown and hold the cone shape.
- Transfer the salami cups to a platter or wire rack for cooling.
- In a medium bowl, whisk together the oil and vinegar, then add the salt and pepper, and whisk again.
- In another bowl, place all the other ingredients, and stir to combine well.
- Spoon a small amount of the mixture into each salami cup.
This post was brought to you by Hormel Natural Choice.
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Salami garden pasta recipe
Serves 4
Ingredients:
- 12 slices Hormel Natural Choice Uncured Hard Salami
- 1/2 pound linguine (or pasta of your choosing)
- 1 tablespoon olive oil
- 2 tablespoons chopped garlic
- Pinch crushed red pepper flakes
- 2 cups cherry tomatoes (cut in half)
- 4 cups fresh spinach
- 1/2 cup prepared pesto
- Salt and pepper, to taste
Directions:
- Prepare the pasta according to the package directions.
- Cut the salami into strips.
- To a large skillet over medium heat, add the olive oil.
- Add in the salami, and sauté until the edges begin to crisp.
- Add the garlic and red pepper, and stir frequently to prevent burning.
- Add the tomatoes, and cook until they begin to blister and release some liquid, about 5 to 7 minutes.
- Add the drained pasta, and toss to combine all the ingredients.
- Add in the pesto and spinach and then salt and pepper, to taste.
- Continuing tossing together to combine.
- Once the spinach begins to wilt and all the ingredients are combined, remove from the heat, and serve.
Up next: Salami and kale frittata
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Salami and kale frittata recipe
Serves 4-6
Ingredients:
- 8 slices Hormel Natural Choice Uncured Hard Salami, divided
- 8 eggs
- 1 bunch kale
- 1/2 cup grated pecorino Romano cheese, divided
- 1 teaspoon garlic salt
- 1/2 tablespoon pepper
- 1 tablespoon olive oil
Directions:
- In a large bowl, whisk together the eggs.
- Heat the oven to 350 degrees F.
- Dice 4 slices of the salami, reserving the other 4 slices for later.
- Coarsely chop the kale.
- Add part of the cheese to the eggs, reserving some for finishing.
- Add the salami and kale to the eggs, and then add the garlic salt and pepper.
- Combine all the ingredients well.
- In a large, ovenproof skillet, melt the olive oil.
- Add the egg mixture, and lightly stir to begin cooking.
- Let the egg mixture begin to set over low heat.
- Once the edges of the egg mixture are cooked, place the remaining cheese and whole salami slices on top.
- Transfer to the oven, and bake for 10 minutes, until the egg on top is cooked through and slightly brown.
- Remove from the oven, cut into portions, and serve.
Up next: Salami and asparagus mini calzone
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Salami and asparagus mini calzone recipe
Yields 12
Ingredients:
- 12 slices Hormel Natural Choice Uncured Hard Salami
- 1 cup chopped asparagus
- 1 cup shredded provolone cheese
- 16 ounces pizza dough
- 1/4 cup olive oil
- 1/4 cup Parmesan cheese
- 1/4 cup Italian herb blend
Directions:
- Cut the salami into disks, and in a bowl, combine them with the asparagus and provolone.
- On a lightly floured surface, portion out the dough into 12 small balls.
- Flatten each ball into a small disk.
- Place a small amount of the filling onto each disk.
- Fold the dough over the filling, forming a crescent shape.
- Pinch the ends of the dough, and fold into itself to seal the filling inside.
- Place the calzone on a baking sheet, and brush the tops with olive oil.
- In a small bowl, combine the Parmesan and herb blend.
- Sprinkle the top of each calzone with the cheese and herb mixture.
- Bake in the oven at 400 degrees F for 15 to 20 minutes.
- Serve warm.
This post was brought to you by Hormel Natural Choice.