I didn’t think there was a way to up the ante on a charcuterie board until we rolled all the components up into one loaf and served it warm. No need to worry about decorating or garnishing here, but feel free to serve this with different chutneys or sauces on the side for dipping. This is a fun and different way to serve everyone’s favorite starter.
This dish contains the following allergens: Milk/Dairy, Wheat
Cooking mode
Step-by-step instruction without your screen going to sleep
120ml
water, for steaming
Nonstick cooking spray
All-purpose flour, for dusting
1 (453.6g) package
store-bought pizza dough, at room temperature
56.7g
herbed finishing butter, melted
85.05g
salami, thinly sliced
56.7g
prosciutto, in large pieces
1 1/2 cups
shredded mozzarella cheese, divided
85.05g
pepperoni, sliced
1/2 cup
water, for steaming
Nonstick cooking spray
All-purpose flour, for dusting
1 (16-ounce) package
store-bought pizza dough, at room temperature
2 ounces
herbed finishing butter, melted
3 ounces
salami, thinly sliced
2 ounces
prosciutto, in large pieces
1 1/2 cups
shredded mozzarella cheese, divided
3 ounces
pepperoni, sliced
Utensils
Parchment Paper
Rolling Pin
Step 1
Pour the water into the pot. Line the Multi-Purpose Pan with parchment paper and spray with cooking spray. Set aside.
Step 2
Lightly flour a clean, flat work surface. Using a rolling pin dusted with flour, roll out the dough into a 28-by-48-inch rectangle. On one half of the dough, spread the herb butter in an even layer, then evenly cover with the salami, prosciutto, and 1 cup of mozzarella. Pull the other half of the dough up over the filling to make a square. There is no need to seal the edges.
Step 3
Using a pizza cutter, cut the dough horizontally into 2-inch strips. Then, slice it vertically into 2-inchpieces. This will create equal squares of dough, meat, and mozzarella.
Step 4
Take one square and roll it into a loose ball. Place the ball into the prepared pan. Repeat with the remaining dough squares.
Step 5
Divide the pepperoni and the remaining 1/2 cup of mozzarella between the tops of the dough balls.
Step 6
Place the pan on the bottom layer of the Deluxe Reversible Rack in the lower position, then place the rack in the pot.
Step 7
Close the lid and move the slider to STEAMCRISP. Select STEAM & CRISP, set the temperature to 325°F, and set the time to 30 minutes. Press START/STOP to begin cooking (PrE will display for about 15 minutes as the unit steams, then the timer will start counting down). If the bread gets too brown during the cooking process, loosely cover it with aluminum foil and continue cooking.
Step 8
When cooking is complete, the surface of the bread will be crusty and brown. Remove the rack and pan from the pot. Allow the bread to cool for 5 minutes before serving.
Pour the water into the pot. Line the Multi-Purpose Pan with parchment paper and spray with cooking spray. Set aside.
120ml
water, for steaming
Nonstick cooking spray
All-purpose flour, for dusting
1 (453.6g) package
store-bought pizza dough, at room temperature
56.7g
herbed finishing butter, melted
85.05g
salami, thinly sliced
56.7g
prosciutto, in large pieces
1 1/2 cups
shredded mozzarella cheese, divided
85.05g
pepperoni, sliced
1/2 cup
water, for steaming
Nonstick cooking spray
All-purpose flour, for dusting
1 (16-ounce) package
store-bought pizza dough, at room temperature
2 ounces
herbed finishing butter, melted
3 ounces
salami, thinly sliced
2 ounces
prosciutto, in large pieces
1 1/2 cups
shredded mozzarella cheese, divided
3 ounces
pepperoni, sliced
Step 2 of 8
Lightly flour a clean, flat work surface. Using a rolling pin dusted with flour, roll out the dough into a 28-by-48-inch rectangle. On one half of the dough, spread the herb butter in an even layer, then evenly cover with the salami, prosciutto, and 1 cup of mozzarella. Pull the other half of the dough up over the filling to make a square. There is no need to seal the edges.
120ml
water, for steaming
Nonstick cooking spray
All-purpose flour, for dusting
1 (453.6g) package
store-bought pizza dough, at room temperature
56.7g
herbed finishing butter, melted
85.05g
salami, thinly sliced
56.7g
prosciutto, in large pieces
1 1/2 cups
shredded mozzarella cheese, divided
85.05g
pepperoni, sliced
1/2 cup
water, for steaming
Nonstick cooking spray
All-purpose flour, for dusting
1 (16-ounce) package
store-bought pizza dough, at room temperature
2 ounces
herbed finishing butter, melted
3 ounces
salami, thinly sliced
2 ounces
prosciutto, in large pieces
1 1/2 cups
shredded mozzarella cheese, divided
3 ounces
pepperoni, sliced
Step 3 of 8
Using a pizza cutter, cut the dough horizontally into 2-inch strips. Then, slice it vertically into 2-inchpieces. This will create equal squares of dough, meat, and mozzarella.
120ml
water, for steaming
Nonstick cooking spray
All-purpose flour, for dusting
1 (453.6g) package
store-bought pizza dough, at room temperature
56.7g
herbed finishing butter, melted
85.05g
salami, thinly sliced
56.7g
prosciutto, in large pieces
1 1/2 cups
shredded mozzarella cheese, divided
85.05g
pepperoni, sliced
1/2 cup
water, for steaming
Nonstick cooking spray
All-purpose flour, for dusting
1 (16-ounce) package
store-bought pizza dough, at room temperature
2 ounces
herbed finishing butter, melted
3 ounces
salami, thinly sliced
2 ounces
prosciutto, in large pieces
1 1/2 cups
shredded mozzarella cheese, divided
3 ounces
pepperoni, sliced
Step 4 of 8
Take one square and roll it into a loose ball. Place the ball into the prepared pan. Repeat with the remaining dough squares.
120ml
water, for steaming
Nonstick cooking spray
All-purpose flour, for dusting
1 (453.6g) package
store-bought pizza dough, at room temperature
56.7g
herbed finishing butter, melted
85.05g
salami, thinly sliced
56.7g
prosciutto, in large pieces
1 1/2 cups
shredded mozzarella cheese, divided
85.05g
pepperoni, sliced
1/2 cup
water, for steaming
Nonstick cooking spray
All-purpose flour, for dusting
1 (16-ounce) package
store-bought pizza dough, at room temperature
2 ounces
herbed finishing butter, melted
3 ounces
salami, thinly sliced
2 ounces
prosciutto, in large pieces
1 1/2 cups
shredded mozzarella cheese, divided
3 ounces
pepperoni, sliced
Step 5 of 8
Divide the pepperoni and the remaining 1/2 cup of mozzarella between the tops of the dough balls.
120ml
water, for steaming
Nonstick cooking spray
All-purpose flour, for dusting
1 (453.6g) package
store-bought pizza dough, at room temperature
56.7g
herbed finishing butter, melted
85.05g
salami, thinly sliced
56.7g
prosciutto, in large pieces
1 1/2 cups
shredded mozzarella cheese, divided
85.05g
pepperoni, sliced
1/2 cup
water, for steaming
Nonstick cooking spray
All-purpose flour, for dusting
1 (16-ounce) package
store-bought pizza dough, at room temperature
2 ounces
herbed finishing butter, melted
3 ounces
salami, thinly sliced
2 ounces
prosciutto, in large pieces
1 1/2 cups
shredded mozzarella cheese, divided
3 ounces
pepperoni, sliced
Step 6 of 8
Place the pan on the bottom layer of the Deluxe Reversible Rack in the lower position, then place the rack in the pot.
120ml
water, for steaming
Nonstick cooking spray
All-purpose flour, for dusting
1 (453.6g) package
store-bought pizza dough, at room temperature
56.7g
herbed finishing butter, melted
85.05g
salami, thinly sliced
56.7g
prosciutto, in large pieces
1 1/2 cups
shredded mozzarella cheese, divided
85.05g
pepperoni, sliced
1/2 cup
water, for steaming
Nonstick cooking spray
All-purpose flour, for dusting
1 (16-ounce) package
store-bought pizza dough, at room temperature
2 ounces
herbed finishing butter, melted
3 ounces
salami, thinly sliced
2 ounces
prosciutto, in large pieces
1 1/2 cups
shredded mozzarella cheese, divided
3 ounces
pepperoni, sliced
Step 7 of 8
Close the lid and move the slider to STEAMCRISP. Select STEAM & CRISP, set the temperature to 325°F, and set the time to 30 minutes. Press START/STOP to begin cooking (PrE will display for about 15 minutes as the unit steams, then the timer will start counting down). If the bread gets too brown during the cooking process, loosely cover it with aluminum foil and continue cooking.
120ml
water, for steaming
Nonstick cooking spray
All-purpose flour, for dusting
1 (453.6g) package
store-bought pizza dough, at room temperature
56.7g
herbed finishing butter, melted
85.05g
salami, thinly sliced
56.7g
prosciutto, in large pieces
1 1/2 cups
shredded mozzarella cheese, divided
85.05g
pepperoni, sliced
1/2 cup
water, for steaming
Nonstick cooking spray
All-purpose flour, for dusting
1 (16-ounce) package
store-bought pizza dough, at room temperature
2 ounces
herbed finishing butter, melted
3 ounces
salami, thinly sliced
2 ounces
prosciutto, in large pieces
1 1/2 cups
shredded mozzarella cheese, divided
3 ounces
pepperoni, sliced
Step 8 of 8
When cooking is complete, the surface of the bread will be crusty and brown. Remove the rack and pan from the pot. Allow the bread to cool for 5 minutes before serving.
120ml
water, for steaming
Nonstick cooking spray
All-purpose flour, for dusting
1 (453.6g) package
store-bought pizza dough, at room temperature
56.7g
herbed finishing butter, melted
85.05g
salami, thinly sliced
56.7g
prosciutto, in large pieces
1 1/2 cups
shredded mozzarella cheese, divided
85.05g
pepperoni, sliced
1/2 cup
water, for steaming
Nonstick cooking spray
All-purpose flour, for dusting
1 (16-ounce) package
store-bought pizza dough, at room temperature
