Rotella's Italian Bakery
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Rotella's Italian Bakery

From the beginning, innovative cooks have found that the unique flavor of Rotella's Breads and Rolls make a truly wonderful contribution to all sorts of recipes. Some our time honored, while others are simply great dishes that are always enhanced when served with Rotella's Italian Bread.

Italian "Philly" Beef Steak Sandwiches


INGREDIENTS:

  • 1 pkg. of Steak-Ums
  • 1 onion (sliced)
  • 1 green pepper (sliced)
  • provolone cheese and/or swiss cheese
  • mushrooms (sliced)
  • olive oil


DIRECTIONS:

Drizzle olive oil in skillet and heat. Add steak-um pieces, onions, green pepper, and mushrooms. Season to taste with your favorite steak sauce or seasonings. Keep turning with spatula till onions are translucent. Gather all ingredients in a pile and put cheese on top to melt.

Scoop into a Rotella's hoagie bun and enjoy! These could even be wrapped in foil and kept warm in the oven!
Submitted by Kathi Rotella

 

Roasted Vegetables


INGREDIENTS:

  • 1 Large onion
  • 2 Small zucchini
  • 2 Small yellow squash
  • 1 Yellow bell pepper
  • 1 Red bell pepper
  • 2 Cloves chopped garlic
  • Salt and pepper to taste
  • ¼ cup olive oil, (more if needed)


DIRECTIONS:

Preheat oven to 400
Cut all vegetables in chunks (bite size pieces).
Put on a large rimmed baking sheet. Add garlic, salt and pepper to taste and ¼ cup olive oil (or more if needed) Toss well. Put into the oven and bake 30-40 minutes or until tender. Stir once or twice while baking.

Serve with Rotella's Italian Hard Rolls
Submitted by Helen Rotella

 

Linguini & Clams


DIRECTIONS:

Sauté in ¼ cup olive oil one chopped garlic, parsley, and ¼ cup of white wine. Add 61/2 ounces of clams with the juice. Heat 5 minutes.

Pour Sauce over one pound cooked Linguini Pasta

Serve with Rotella's Italian Hard rolls.
Submitted by Sarah Coppola

 

Zucchini & Pasta


INGREDIENTS:

  • ¼ cup olive oil
  • 1 small onion chopped
  • 2 cloves of garlic chopped
  • 8 tomatoes cubed
  • ½ cup washed fresh sweet basil chopped
  • 2 medium zucchini diced
  • 2 cups cooked small macaroni


DIRECTIONS:

Sauté onion and garlic in olive oil. Add tomatoes and sweet basil simmer 15 minutes. Peel zucchini, cut in half and discard seeds, add to mixture, cook until tender. Cook pasta according to package directions, add pasta to zucchini mixture. Add salt, pepper, sugar and red pepper flakes to taste.

Serve with romano or parmesan cheese and Rotella's Hearth Rolls
Submitted by Nell Reggio

 

Tomato & Onion Salad


INGREDIENTS:

  • 6 tomatoes, cut up
  • ½ large onion, sliced
  • 1 garlic clove, chopped
  • 1 handful of fresh sweet basil, chopped
  • 1 teaspoon crushed oregano
  • 1 sprinkle of wine vinegar
  • 1/3 cup of olive oil
  • 1 dash of salt & pepper


DIRECTIONS:

In a mixing bowl combine all the ingredients and toss well. Spoon in salad bowls with some of the sauce from tomatoes. Dip Rotella bread or hard rolls into the sauce. Delicious.

Serve with Rotella Bread or Hard Rolls
Submitted by Mama Anzalone’s

 

Bread Pudding


INGREDIENTS:

  • 2 cups milk
  • 4 tablespoons butter or margarine
  • 2 eggs
  • ½ cup sugar
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon, sieve
  • 1 teaspoon vanilla
  • 3 cups Rotella’s bread cubes (about 6 slices)
  • ½ cup raisins


DIRECTIONS:

Heat oven to 350 degrees F. Scald milk; add butter. Beat eggs in bowl; stir in milk mixture, sugar, salt, cinnamon and vanilla. Put bread cubes and raisins in a greased 1 ½ quart baking dish. Pour milk mixture over; stir gently. Place in pan of hot water. Bake 40-45 minutes or until knife inserted comes out clean.
Submitted by Helen Rotella

 

Bruschetta


INGREDIENTS:

  • 1 loaf Rotella's Pane di Casa
  • 2 cups olive oil
  • 1 Tablespoon garlic powder
  • 1 teaspoon sweet basil (dried)
  • 1 teaspoon oregano
  • Romano Cheese
  • Mozzarella cheese
  • Black pepper


DIRECTIONS:

Mix spices together. Put slices of bread on cookie sheet. Brush with olive oil. Sprinkle with mixed spices. Top with tomatoes ad mozzarella cheese. Sprinkle with Romano cheese and black pepper. Bake at 350 degrees F. for 7-9 minutes. Serve hot with a nice dinner salad.
Submitted by Domnia Costanzo

 

Spinach Coudaron Double Crust Pizza


INGREDIENTS:

  • 2 packages frozen spinach
  • 1 – 12 oz. can diced tomatoes
  • 1 cup Romano cheese, grated
  • Salt, pepper and garlic powder to taste
  • Red pepper flakes (optional)
  • 1 Rotella’s pizza dough (to be picked up at Rotella’s retail store)


DIRECTIONS:

Cook spinach according to package. Squeeze juices and set aside. Drain tomatoes. Roll out pizza dough to rectangular size of cookie sheet. Spread a thin layer of olive oil on dough, but don’t tough edges. Spread spinach, cheese, tomatoes, garlic, salt, pepper and pepper flakes on one half of dough. Fold remaining dough over filling and roll edges to close. Spread olive oil on top, tear a vent hold in the middle and poke with a fork. Cook at 350 degrees F. for 45 minutes or until the top is brown.
Submitted by Laura Hensley

 

Italian Meatballs


INGREDIENTS:

  • 1lb ground beef
  • ½ cup Rotella’s breadcrumbs
  • 1/3 cup Romano cheese, grated
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cloves garlic, chopped
  • ¼ to ½ cup parsley, chopped
  • 2 eggs


DIRECTIONS:

Mix well. Dampen hands with water and shape into medium size meatballs. Meatballs may be browned in olive oil or dropped into a pot of simmering sauce.
Submitted by Maria Jacobsen

 

D’s Grilled Cheese


DIRECTIONS:

Butter 2 slices of my favorite Rotella’s Italian Honey White bread. Place 2 slices of your favorite cheese between the buttered slices. Cook both sides approximately one minute on medium heat until golden brown. Yummy!
Submitted by Dillan Voelker (Age 4)

 

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