Italian {Sandwich} Cupcakes with Provolone Cheese Icing

Gluten Free recipe using Chebe Bread All-Purpose Mix. Recipe & photos belong to Keeley McGuire. For more details & photos visit: http://www.keeleymcguire.com/2014/08/italian-sandwich-cupcakes-with.html

Photo by Keeley M.
Adapted from keeleymcguire.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from keeleymcguire.com

Ingredients

  • 1

    box of prepared Chebe Bread All-Purpose Mix (per box instructions)

  • 6

    slices of salami

  • 6

    slices of capicola

  • 3

    slices of prosciuto (sliced in half = 6 slices)

  • 6

    slices of provolone cheese

  • optional: hot peppers

Directions

Preheat oven to 350 degrees. Grease muffin tin (I recommend a silicone muffin baking pan for this recipe). Make your mix as instructed on the package. Then make a small "pancake" with your hands, about 2-2.5" in diameter. Begin to work it into the bottom of the cupcake pan (I prefer using a silicon baking pan), by spreading it up the sides. Trying to keep it as thin as possible without any rips or tears in the dough. Fill each cup with a 2" round slice of salami, capicola, and prosciutto. Divide the remaining dough into six equal parts. Form 1.5" pancakes with your hand to form the tops of the cupcakes. Lay on top and pinch the sides, as best possible, so that they bake together. Bake for 15-16 minutes. Once they've baked, we'll lay a 2" diameter cutout piece of provolone cheese on top for the "icing". Return them to the oven just until the cheese starts to melt/ bubble. Remove from oven and let cool in pan. Serve and enjoy. Can freeze for up to 3 months.

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