So I recently posted my Zhoug recipe…and of course I’ve been using the Zhoug on a whole bunch of stuff recently. A friend recently came back from a business trip to Mexico and San Francisco. And this dear soul got me giant bags of dried Mexican chilis from Mexico and a giant salami from San Francisco (who doesn’t love Costco deals!). The salami was really nice and not to salty or weird, so after making some salami pizzas, I decided to use the remaining bits of salami to make crescent rolls.
I remember when I was doing my 2 year fellowship in the US, I discovered Pillsbury Crescent Rolls. These were amazing especially when I had 2 little kids who often had little school parties and making sausage rolls were so easy. Of course when the family relocated back to Singapore we couldn’t find Pillsbury Crescent Rolls any more (or if we did find them they were shockingly expensive), but we continued to be able to make crescent rolls with frozen tart dough.
Thankfully over time I’ve gotten better the baking and making dough, and I now laugh at my dependence on store-bought dough. I went through a crazy phase of mastering tart-making, bread-making and pizza-making and I guess making dough is no longer the Olympian obstacle that I used to fear. And since going low carb, I’ve had to make adjustments further to cut out flour from my diet so I had to master a different kind of dough. Low carb baking is a little different and the doughs of course do not give that crispy type pizzas or chewy bread, but I think it’s a small sacrifice for the greater health gains of managing my diabetes. Also, I realized that low carb doughs are pretty easy to handle as there is no gluten that will cause the dough to stiffen up from over handling. You can reshape the dough as many times as you want and it still turns out pretty decent. This fathead dough recipe is not mine but is from the Typeonegrit group, which is an amazing group of people who control their type one diabetes with low carbohydrate diet and Dr Richard Bernstein’s method of managing diabetes. And the fathead dough recipe is used by countless families who have to help navigate their kids through school lunches and parties.
So here is my version of a cool adult snack. A Zhoug salami crescent roll recipe that is moreish and flavourful and sure to be a hit for small parties.
Zhoug Salami Crescent Rolls
Ingredients
Fathead dough
- 1 cup almond flour
- 1 1/2 cups shredded mozzarella cheese
- 2 tbsp cream cheese
- 1 egg, beaten
Crescent Roll Filling
- 1/4 cup zhoug
- 15 slices of salami
Method
- Preheat the conventional oven to 220 deg C.
- Cut the cream cheese into cubes and put in a microwaveable bowl and microwave for 30 seconds
- Add the shredded mozzarella to the bowl and stir. Microwave for additional 1 minute, but pause every 30 seconds and stir well.
- Add the almond flour and beaten egg and mix well. Roll the dough into a ball and roll out between 2 pieces of baking paper. The dough thickness should be about 1/4 inch thick.
- Trim the edges of the dough and with a knife, cut the dough into triangles (long edge of triangle along the short end of the rectangle).
- Using a spoon, spread a teaspoon of Zhoug on each triangle. Lay a whole slice of salami and 1/2 slice of salami on the triangle (larger piece on the larger end of the triangle). From the wider end of the triangle, roll up the dough and salami into a crescent roll.
- Place each crescent roll on a baking tray lined with baking paper.
- Bake for 8-10 minutes. Serve hot when done.
Still Feeling Peckish 