Sicilian Rosticceria

Sicilian Rosticceria Small Bites are basically Sicily's fast food. These inexpensive small bites are a quick snack or lunch to go!

Course Appetizer, lunch, Snack

Cuisine Sicilian-Italian

Keyword Sicilian rosticceria foods, rollo con wurstel, calzone, pizzette

Prep Time 1 10

Cook Time 15

Resting Time 3

Servings pieces

Calories 223kcal

Proof the yeast by warming water until tepid, pour into a bowl and add yeast and sugar. Let sit for about ten minutes until it is foamy.
Meanwhile pour flour and salt in the bowl of your stand mixer with dough hook attached and combine. Add cubed butter and mix on low speed for a minute until it is dispersed in the flour. Or, you may find it easier to cut the butter into the flour using your fingers as I did.
Once the yeast is foamy, add to the flour mixture. Mix on low speed for one minute until a dough begins to shape. Increase to medium speed and knead for about eight minutes until a smooth elastic dough is formed. You may choose to knead it by hand for a minute or two until the dough is completely smooth.
Shape into a ball and place in a bowl greased with olive oil. Turn to coat the ball of dough with the oil. Cover tightly with plastic wrap and place in a warm place, free of draft, to rise until doubled in bulk, about two hours. I often place the bowl in my unlit oven.
Divide the dough into 8 -100 gram balls, or 10 -80 gram balls. For smaller, bite size rosticceria pieces divide into 16 or 20 balls. You are now ready to shape your rosticceria pieces. Keep dough balls covered.
Place parchment paper on 2 baking sheets.

Use a rolling pin to flatten each ball to form a rectangular shape. Place a hot dog on one end of the dough and roll the dough around it. Place seam down on a baking sheet covered in parchment paper. I used a sharp knife to score the rollo with three or four horizontal slits. Place on the baking sheet.

Roll each ball into a circle of about 5 inches. Place a slice of prosciutto cotto on the dough. Place a mozzarella slice on the prosciutto cotto. Fold over into a half moon shape and seal the edges with a fork. Place on the baking sheet,.

Flatten each dough ball with your fingers into a circle. Add a spoonful of tomato sauce in the center of the circle and top with cubed mozzarella. Place on the baking sheet.

Brush each rosticceria piece with eggwash and sprinkle with sesame seeds.
Let sit one hour before baking.
Preheat oven to 400F. Bake the rosticceria pieces for 12-15 minutes until golden brown.
Serve warm or at room temperature.

In Sicily, pork lard called strutto is used in the dough, however butter is a good substitute.
The dough can be divided into 8 -100 gram balls or 10 - 80 gram balls if you want your rosticceria pieces a bit less "doughy".
For mini rosticceria pieces, divide each dough ball in two to make either 16 or 20 pieces.
Rosticceria pieces are typically served warm or at room temperature.
You can vary your fillings or toppings. For example, add a spoonful of tomato sauce to your calzone, or stuff with other ingredients of your choice such as sausage; prosciutto or mozzarella, tomato sauce and basil for a vegetarian filling. Likewise, add toppings of your choice on the pizzette.
The nutritional information provided is for the dough only as the toppings you choose may vary.