Caputo’s Pizza Roll-up

1 lb. fillo dough or puff pastry, thawed
1/4 cup unsalted butter, melted
10 slices Italian mortadella, sliced thin
20 slices Italian wine cured salami, sliced thin
10 slices Prosciutto di Parma
5 slices Fontina cheese
8 oz. fresh mozzarella cheese, sliced thin
1 cup grape tomatoes, sliced
1 cup fresh spinach, washed and patted dry
1 cup marinated artichoke hearts, drained and chopped

Preheat oven to 350 degrees. Take fillo from package and spread on work table, covering with a slightly damp towel so it won’t dry out. Keep unused fillo covered at all times. Place a fillo sheet on the work surface and lightly brash with butter, repeat with 10 sheets of fillo. Place 5 slices of the mortadella down the center 1/3 of the fillo. Resetaze 1/3 of the fillo uncovered on each side of the mortadella to fold over later. Repeat with the next 4 ingredients. Spread the remaining 3 ingredients evetdy over the meats and cheeses- Now over all the ingredients spread the remaitting 5 slices of mortadella. Fold one side of the uncovered fillo over the stuffing, repeat with the other uncovered side. Set aside. Repeat the buttering process of 10 more fillo sheets like at the beginning of the recipe. This time take the rollup and place it with the folded sides down on the center 1/3 of the fillo, folding over the two side pieces as before. Place the rollup on a baking sheet with the folded sides down and bake in a 350 degree oven .for 30 to 40 minutes or until golden.

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