Posts Tagged ‘pepperoni’

by Caitlin Saniga

Any time company comes to visit, I try to squeeze in a trip to Euro Bakery for some fresh, hot burek. It’s impressive to watch baker Bari Sinani prepare the pastries, and the burek, like this pepperoni and mozzarella version, is to die for. Heck, I don’t need visitors for an excuse to stop by Euro Bakery. I go somewhat regularly for lunch or on Saturdays during my trip to the Roanoke farmers market, which is across the street.

Bari and Elizabeta Sinani own and operate Euro Bakery in Roanoke. On most days, you can spot their young son curled up in the back of the kitchen, watching TV from a folding chair. Bari, who was born in Macedonia, owned a bakery in Serbia. In 2000, he and Elizabeta, of Bosnia, moved to Roanoke. The couple opened the original Euro Bakery in 2010. You can read more about the Sinanis and their business in this Roanoke Times article from 2010.

I visited: Euro Bakery, a vendor inside the City Market Building in downtown Roanoke, Va., that specializes in Middle-European baked goods. Most notable is the selection of burek, rolled pastries made from fresh-tossed phyllo dough and filled with an assortment of goodies, including beef and onion, spinach and cheese, and my new favorite: pepperoni and mozzarella. Also available is a selection of baked goods such as braided breads, pretzels, crescent rolls, dark chocolate-filled rolls, baklava and tiramisu.

Elizabeta uses a rocking knife to cut burek into bite-size pieces.

I tried: This time, I had the pepperoni and mozzarella burek with marinara dipping sauce. But I’ve also tried and have been a fan of just about every type of burek they serve, including many of the specials.

Why it stood out: Bari Sinani, owner and baker at Euro Bakery, makes his own phyllo dough. Each pastry starts out as a small disc of dough that he works into a fine sheet by pressing out onto a flat surface with buttered hands and then lifting and tossing in the air. It’s an eye-catching spectacle. He says many people who prepare and sell burek, even in Turkey where it originates, use frozen dough. His burek is special because everything is fresh and it’s always served hot from the oven, so it’s totally crispy and flaky.

Bari tosses some fresh phyllo dough before rolling it full of beef and onions.

It cost: $5.50

Find out more:
Euro Bakery
32 Market Sqaure S.E.
Roanoke, VA 24011
Euro Bakery on Facebook

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Euro Bakery on Urbanspoon

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by Caitlin Saniga

Toast a couple of slices, and slather them with a layer of butter for breakfast. Slice up the whole loaf, and serve it with warm marinara dipping sauce for dinner. Or double the recipe, and freeze the loaves for later.

  • 1 package yeast
  • 1 tablespoon sugar
  • 1 cup hot water (about 120 degrees)
  • 3 cups all-purpose or bread flour
  • 1 teaspoon salt
  • 2 tablespoons vegetable oil
  • 1 egg
  • 1/3 cup grated Parmesan cheese
  • 1 tablespoon dried oregano
  • 1 cup pepperoni
  • 2 cups mozzarella cheese

Preheat oven to 375 degrees.

In a small bowl, mix yeast, sugar and hot water. Combine mixture with flour, salt and oil in the bowl of an upright mixer. Use a bread hook on the mixer. Beat at medium speed until dough pulls away from the bowl and forms a ball on the hook. Set aside.

In a small bowl, beat egg with Parmesan cheese and oregano. Set aside.

Sprinkle some flour over a flat surface before using a rolling pin to roll dough into a rectangle about 1/4 inch thick. Spread 2/3 of egg mixture over dough. Place pepperoni over the dough, overlapping and spreading to the edges of the dough. Sprinkle mozzarella cheese over. Beginning at the wide end of the rectangular dough, roll dough. Once the dough is rolled, pinch the loose end into the roll. Transfer the rolled loaf to a buttered baking sheet, placing the pinched side face-down on the sheet.

Spread the remaining egg mixture over the top and sides of the loaf. Cook for about 35 minutes. (The true test is knocking on the top of the loaf. If it sounds hollow, take it out of the oven!)

Allow loaf to cool 5-10 minutes before cutting into 3/4-inch slices. Serve warm.

Makes 1 loaf.

Recipe: Stephanie Rusher, a family friend

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