Jambon and Gruyère Rotolo

By Chef Elizabeth Falkner

Yield
16 rolls
Prep Time
Cook Time
Total Time

Ingredients

  • 1/2 cup (2 ounces) Emmentaler cheese, shredded
  • 1 cup (4 ounces) Kaltbach Le Gruyère AOP cheese, shredded
  • 1/2 cup (4 ounces) ricotta cheese, drained
  • 1 egg
  • 1/4 teaspoon grated nutmeg
  • Dash of hot sauce
  • 1/2 teaspoon sea salt
  • Fresh ground pepper
  • 1 pound prepared pizza dough
  • 1 stick (4 ounces) unsalted butter, room temperature
  • 5 slices Black Forest ham

Method

  1. Grease 12-inch cast iron skillet or prepare baking sheet with parchment paper.
  2. In bowl of food processor, combine Emmentaler and half of Gruyère cheese. Add ricotta, egg, nutmeg, hot sauce, salt and pepper. Process until well combined.
  3. On floured surface, roll out pizza dough into a long rectangle. Spread butter evenly over pizza dough. Spread cheese mixture onto dough. Add slices of ham. Carefully roll dough into long tube.
  4. Slice into 16 pieces and set cut side up in prepared skillet or pan.
  5. Cover with a clean dishtowel and proof for about 30 minutes.
  6. Heat oven to 400F. Sprinkle remaining shredded Gruyère over rolls.
  7. Bake 20 minutes or until rolls are cooked through and lightly browned on top.