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Photo Credit: Elizabeth Newman

Cheesy Italian Easter Bread Rolls

30 MINPrep Time
25 MINCook Time
by Giadzy
Photo Credit: Elizabeth Newman
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Giada's version of Casatiello was met with a viral reception when it was first posted, and with good reason! The decadent bread from Naples is filled with a combination of cheese and salami, creating the ultimate savory, rich bread for an Easter celebration.

As much as we love the original - especially the show-stopping presentation - we gave it a new (and literal) spin in the form of spiral rolls. Consider this the quicker and easier version of Casatiello!

casatiello rolls

Casatiello Rolls


Appetizer Side Dish

Prep Time

30 minutes

Cook Time

25 minutes




The Giadzy Kitchen

Image of Casatiello Rolls


    For The Dough:

  • 1 teaspoon active dry yeast
  • 1 1/2 cups warm water divided
  • 1 teaspoon honey or sugar
  • 4 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • ¼ cup butter, (melted and cooled slightly)
  • For The Assembly:

  • 3 tablespoons butter, (melted and cooled slightly)
  • ½ cup about 4 ounces salami, shredded or chopped into small pieces
  • 1/2 cup about 2 ounces provolone cheese, chopped into small pieces
  • 3/4 cup freshly grated parmesan cheese
  • 1 egg, (beaten, for egg wash)


  1. In a small bowl, combine the yeast, 1/2 cup warm water and the honey or sugar. Stir to combine. Set aside allow the yeast to activate for 5 minutes. The mixture should be creamy and bubbly.
  2. In a large bowl, combine the flour, salt and pepper. Form a well in the middle of the flour and add the yeast mixture along with 1/4 cup melted butter. Using your hand like a claw, slowly begin mixing the flour into the liquid, adding more water as needed, until a soft, shaggy dough is formed. It may not take all of the water. Pour the mixture out onto a clean lightly floured surface and begin kneading the dough for 10 minutes or until smooth and elastic. Place the dough in a bowl and cover with plastic wrap. All the dough to rest and rise for 30 minutes.
  3. Preheat the oven to 400 degrees F. Prepare a large oven-safe skillet or 13x9-inch baking dish by rubbing with half a tablespoon butter or olive oil.
  4. Punch down the dough. Lightly flour a clean surface and place the dough on the board. Using a rolling pin, roll the dough out to an approximate 20 by 14-inch rectangle, with the longest side facing you. Brush the dough with the 3 tablespoons melted butter. Sprinkle the surface evenly with the salami, provolone and parmesan cheese. Starting from the long edge furthest from you, roll the dough towards you, into a firm log.
  5. Using a serrated knife, cut the log into 16 even slices. Place them into your prepared baking dish. With either a pastry brush or your fingers, lightly dab the beaten egg on the exposed dough for the egg wash.
  6. Bake for 25 minutes, or until golden brown on the edges. Serve warm.



per serving
Amount/Serving % Daily Value
25 grams
8 grams
10 grams
Saturated Fat
5 grams
Trans Fat
1 grams
36 milligrams
458 milligrams
1 grams
1 grams
Unsaturated Fat
4 grams
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3 reviews & comments

  • Author's avatar image
    The Giadzy Kitchen - Apr 07

    @Sarah, we’ve never tried it, but it certainly could! Let us know how it turns out!

  • Author's avatar image
    Sarah - Apr 07

    Do you think this could be done with a gluten-free pizza dough?

  • Author's avatar image
    Richard - Jun 09

    I made these for our Easter Sunday brunch, they are easy to make and turned out beautiful. Everyone enjoyed them, I will definitely be making them again.

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