An "Almost Original Recipe"

Profile picture for user Justkneadit
Justkneadit on

I am fairly new to this website, about a month now, and I really excited so share a creation of mine. Right now I'm calling it Olive Swirl Roll w/ Balsamic Syrup, but the title could use a little work. Without further adieu I give you....

I made a simple dough and rolled up jelly-roll style cured olives, fresh asiago and parmigiano reggiano cheese and cut into nearly inch thick pieces and baked in a muffin tin for approx. 20 mins at 350 F. I topped it with a balsamic syrup made by reducing balsamic vinegar, honey and fresh rosemary. Lastly, I sprinkled finely sliced red grapes. Voila! It was pretty darn good. If anyone is interested in the recipe let me know.

I apologize for the delay, but here is the recipe. I will include what changes I would make but I understand everyone's taste buds are different.

Dough:

  • 2-3/4 to 3-1/4 cups all-purpose flour
  • 1 tablespoon sugar ( I would either reduce or eliminate)
  • 1 package (1/4 ounce) active dry yeast (I want to try with a sourdough starter)
  • 1 teaspoon salt
  • 1 cup water (110 degrees)
  • 2 tablespoons olive oil
Filling:
  • 1/2 cup freshly grated asiago chesse 
  • 1/2 cup freshly grated parmigiano reggiano (not the green can please)
  • 1/4 - 1/3 cup minced cured olives
  • 2 tablespoons olive oil
Balsamic Syrup:
  • 1/4 cup balsamic vinegar
  • 1 sprig fresh rosemary (I used half)
  • 1 tablespoon honey 
  • Finely sliced red grapes to add on top
For the dough I combined all of the dry ingridents and then the liquid ones. Mixed by hand until the dough formed into a nice shaggy mess, still slightly tacky. Set aside and let rise for an hour.
After the hour was up, preheat oven to 350, I gently degased and stretched the dough into a 12 x 15 1/2 inch rectangle. I brushed with the olive oil except for the outside inch of the dough, then placed my filling on top. I rolled up jelly-roll style, but I think next time I would oil the dough as it came up off the counter and was getting ready to be part of the next roll, just to help it stick together a little better. Pinch the seam and cut into inch wide circles. I placed each circle in a muffin tin and baked at 350 for approx 20 mins or until a golden brown.
While the delicious little suckers were baking I added all the ingridients for the syrup in a sauce pan and brought the mixture to a boil then let simmer until liquid is reduced by half, or it reaches your desired consistencey. Pour into a container.
Cool olive rolls on a rack for 10 mins and then top with the Balsmic syrup and red grapes....then sit back and enjoy. Hopefully.

This is the first time I've written a recipe so hopefully it is "makin' the sense."

One bonus is the Balsamic Syrup is also great on braised brussel sprouts. Give em' a try.

recipe that we would love to eat.  A nice looking creation, at least on the outside, if you ask me too.  It has to taste great.  Italians everywhere love you.

Nice baking