2 Serves
77 Mins
18 g
31 g
23 g
In a large mixing bowl, combine flour, water, salt, and yeast to form a shaggy dough.
Ingredients, vitamins, and health benefits
All Purpose Flour
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ItalianVitamin E
17 mg / 15 mgVitamin K
181 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
458 µg / 400 µgCalcium
842 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
202 mg / 420 mgPhosphorus
689 mg / 1,250 mgPotassium
1325 mg / 4,700 mgSodium
1500 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
57 µg / 55 µgFiber
4 g / 28 gSugar
4 g / 50 gSaturated Fat
8 g / 20 gCholesterol
80 mg / 300 mgCaffeine
0 mgNet Carbs
27 gAlcohol
0 g
Knead the dough on a clean surface until smooth and elastic, then let it rise in a warm place until doubled in size.
Shape the dough into rolls, proof for 30 minutes, and bake in a preheated oven at 230°C until golden brown.
Finely chop the Italian deli meats, provolone cheese, lettuce, and giardiniera on a cutting board, then toss together to combine.
Slice the freshly baked rolls open and stuff generously with the chopped Italian mixture.
Water
Salt
Active dry yeast
Dough
Provolone Cheese
Giardiniera
Lettuce
Italian Deli Meats
Vitamin A
1308 µg / 900 µgVitamin C
103 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
17 mg / 15 mgVitamin K
181 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
458 µg / 400 µgCalcium
842 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
202 mg / 420 mgPhosphorus
689 mg / 1,250 mgPotassium
1325 mg / 4,700 mgSodium
Fiber
4 g / 28 gSugar
4 g / 50 gSaturated Fat
8 g / 20 gCholesterol
80 mg / 300 mgCaffeine
0 mgNet Carbs
2
g10
g7
g
Italian
ItalianZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
57 µg / 55 µgAlcohol
0 g