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Mortadella-capicollo pizza roulades
Mortadella-capicollo pizza roulades

Mortadella-capicollo pizza roulades

Preparation 25 min
Cooking time 25 min
Servings 10


  • 250 ml (1 cup) chopped rapini (or baby spinach)
  • 125 ml (1/2 cup) mortadella, finely diced
  • 125 ml (1/2 cup) capicollo, finely diced
  • 250 ml (1 cup) grated mozzarella
  • 125 ml (1/2 cup) black olives, coarsely chopped
  • 454 g (1 lb) pizza dough
  • 125 ml (1/2 cup) pizza sauce


  1. Preheat the oven to 200°C (400°F).
  2. In a bowl, mix together the meats, cheese, olives and rapini (or baby spinach). Set aside.
  3. Roll out the pizza dough into a 23-cm X 36-cm (9-in X 14-in) rectangle.
  4. Spread the pizza sauce evenly over the dough, followed by the meat mixture.
  5. Roll up the dough lengthwise and slice the roll into 10 rounds. Place the rounds on a parchmentlined baking sheet, spacing them. Bake in the centre of the oven for 25 minutes, or until the crust is golden-brown.
Availability in stores