Stuffed Italian Bread

[Rovers]

My Ex-wife's sister-in-law's mom.... got that? Made a "pepperoni bread" that I liked, and I have modified it to this: A hefty stuffed bread featuring italian meats, a sweet pepper salad and Mozerella.

 

Bulk Italian sausage, hot, sweet or both depending on your tastes.

Salami and pepperoni, sliced.

Frozen bread dough, available at your grocer.

Italian salad dressing.

Progresso pepper salad. (comes in a jar), mosly sweet peppers, with some pepperocini in it, which are slightly spicy.

Poppy seeds.

Mozzerella, one standard Polly-O sized package, more to taste if you like.

 

Cook (fry) the Italaian sausage, and drain. Don't overcook the sausage... not good if it is too dry. Here is the trick.... spread the pepperoni and salami out on a cookie sheet, and put it in the oven at 150 or so. Don't let it dry out, but the purpose is to leach as much of the fat and grease out of the meat as possible, or end up with soggy bread crust. Pat the slices down with a paper towel to absorb more grease.

 

The bread dough should be dethawing before you start cooking the meat. I cover the dough with a good amount of flower, and cover that with plastic wrap and let it sit on the counter for a few hours.

 

With a rolling pin, roll the dough out to about 26 to 28" by 18" or so. Do your best to keep the dough a little thicker in the middle. Making sure there is enough flower on the bread to avoid it sticking, place the dough on top of a large peice of plastic wrap. Drain the pepper salad, and spread the peppers out in the center, leaving a border of 4or 5" around the edges of the dough. Cover that with some sliced mozzerella. Next, add a layer of pepperoni slices, and another layer of cheese. Add the salami, more cheese and finally the cooked italian suasage.

 

Now, fold the edges of the bread over everything else, and pinch it together. Hoepfully you have no holes in the dough and can only see bread dough, no other ingredients. I sometimes add some corn meal on top of the bread dough here, but not necessary. Take an oven pan, preferably about 3" high on the sides, lightly coat the bottom of it with olive oil or melted butter and place it over the bread. Using the plastic wrap to keep the bread in the pan, turn the whole thing over. Place it in the oven at 350. Once the bread rises, remove it from the oven and brush the top with Italian salad dressing, which will brown the bread, and make the poppy seeds that you now sprinkle over the top stick to the bread. Back in the oven until the bread browns to a pleasing appearance.

 

Serve sliced, about 2" wide. Goes nice with potato or macaroni salads. This is a big bread..... enough to feed 5 hungry people with side salads. It does reheat reasonably well. By far, it is my favorite dish in my repertoire! No pizzeria has ever come close to it.

Edited November 19, 2005 by Rovers

[whomper]

Nice Rovers ..Im starving after reading that..Good call.

Edited November 19, 2005 by whomper

[loaf]

bastage...that's the anti-atkins... can't have any of that for a while

[Deacon Bill]

I've had pepperoni bread before but WOW! That's sounds much better! Thanx for the recipe Rovers.

[Dbaxx]

My Ex-wife's sister-in-law's mom.... got that? Made a "pepperoni bread" that I liked, and I have modified it to this: A hefty stuffed bread featuring italian meats, a sweet pepper salad and Mozerella.

 

Bulk Italian sausage, hot, sweet or both depending on your tastes.

Salami and  pepperoni, sliced.

Frozen bread dough, available at your grocer.

Italian salad dressing.

Progresso pepper salad. (comes in a jar), mosly sweet peppers, with some pepperocini in it, which are slightly spicy.

Poppy seeds.

Mozzerella, one standard Polly-O sized package, more to taste if you like.

 

 

 

1160609[/snapback]

 

 

 

 

I'll be trying this one! Sounds great w/good salami and pepperoni.

[Rovers]

Thanks all.... this thing is as good as it sounds! One more tip.... the Italian salad dressing. Some are quite tangy, and can actually overpower some of the other flavors. Go as light as possible, it seems to get more potent once it's in the oven. This recipe also lends itself to variations very easilly.... some provalone, some cappicola, or pro...ah how ya spell it.... procutti (pronounced proschute) or sopressata meats. The two former ones I mentioned should not get the oven treatment, they are lean enough to avoid grease problems. I usually use hot sausage on one half, sweet on the other.

 

Loaf, yeah, this is a heart attack on a plate, but you only live once! I gotta try Whomp's rice balls.... er, that doesn't sound right, does it?

[Gonkis]

Thanks all.... this thing is as good as it sounds! One more tip.... the Italian salad dressing. Some are quite tangy, and can actually overpower some of the other flavors. Go as light as possible, it seems to get more potent once it's in the oven. This recipe also lends itself to variations very easilly.... some provalone, some cappicola, or pro...ah how ya spell it.... procutti (pronounced proschute) or sopressata meats. The two former ones I mentioned should not get the oven treatment, they are lean enough to avoid grease problems. I usually use hot sausage on one half, sweet on the other.

 

Loaf, yeah, this is a heart attack on a plate, but you only live once! I gotta try Whomp's rice balls.... er, that doesn't sound right, does it?

 

 

This reminds me of the article posted in the tailgate about tangy dressing.

[twiley]

Thank you for further clogging my ateries.

[Bier Meister]

looks realy good

[cdrudge]

Anyone know where to find the Progresso pepper salad? I looked down the relish isles were some other jarred peppers were found at my local Wally World and they didn't have anything by that name.

[isleseeya]

Sounds really good ...might be a good idea to it on the way to hospital in order to save time for the angioplasty

[Rovers]

Bumpin this bad boy, since it's cool enough to use the oven again......

 

I made it this past weekend. I know from other threads some folks have tried this... and each raved about it.

 

This one was sweet Itallian sausage, Proscutti, (still can't spell it) mozerella, provolone, hard salami and hot pepperoni, along with the pepper salad. BTW, the pepper salad IS availbale nationally, but is sold under many dofferent local brand names... Progresso, Victoria in NY, but it is a mostly sweet pepper salad in oil, with some pepperoncini in it, which is mildly spicy. Mostly it's just sweet green and red peppers in olive oil and spices, like garlic.

 

People that have never had it before still insist I didn't make it.... I drove to some secret Italian joint in Brooklyn and brought it home....

[Kid Cid]

I will try this. Exactly what do the poppy seeds bring ot the table? I never would have thought of using them on something like this.

[Rovers]

I will try this. Exactly what do the poppy seeds bring ot the table? I never would have thought of using them on something like this.

 

You can also use sesame seeds. Both bring some flavor of their own, and it makes the bread more attractive when served. If you prefer say, a kaiser roll with no seeds, then don't add them! if you like a good bakery kaiser roll with seeds, then by all means sprinkle them on top after brushing the bread with the italian dressing. The italian dressing can actually be over powering if used too generously... it seems to get a stonger flavor after baking.

 

Stuffed breads in the NY area pizzerias usually do have either sesame or poppy seeds on top. Corn meal is more subtle, but still has a noticable flavor impact on the dish. Corn meal on the bottom makes removal from the baking pan a tad bit easier and seems to help prevent any burning on the bottom of the bread if it's left in the oven a bit too long. It also absorbs some of the fat that will inevitably drain from the meats in the recipe.

 

I've probably made this 50 times... it's what I often bring to parties or pot luck dinners. It works as an appetizer or a main dish.

[Scooby]

My Ex-wife's sister-in-law's mom.... got that? Made a "pepperoni bread" that I liked, and I have modified it to this: A hefty stuffed bread featuring italian meats, a sweet pepper salad and Mozerella.

 

Bulk Italian sausage, hot, sweet or both depending on your tastes.

Salami and pepperoni, sliced.

Frozen bread dough, available at your grocer.

Italian salad dressing.

Progresso pepper salad. (comes in a jar), mosly sweet peppers, with some pepperocini in it, which are slightly spicy.

Poppy seeds.

Mozzerella, one standard Polly-O sized package, more to taste if you like.

 

Cook (fry) the Italaian sausage, and drain. Don't overcook the sausage... not good if it is too dry. Here is the trick.... spread the pepperoni and salami out on a cookie sheet, and put it in the oven at 150 or so. Don't let it dry out, but the purpose is to leach as much of the fat and grease out of the meat as possible, or end up with soggy bread crust. Pat the slices down with a paper towel to absorb more grease.

 

The bread dough should be dethawing before you start cooking the meat. I cover the dough with a good amount of flower, and cover that with plastic wrap and let it sit on the counter for a few hours.

 

With a rolling pin, roll the dough out to about 26 to 28" by 18" or so. Do your best to keep the dough a little thicker in the middle. Making sure there is enough flower on the bread to avoid it sticking, place the dough on top of a large peice of plastic wrap. Drain the pepper salad, and spread the peppers out in the center, leaving a border of 4or 5" around the edges of the dough. Cover that with some sliced mozzerella. Next, add a layer of pepperoni slices, and another layer of cheese. Add the salami, more cheese and finally the cooked italian suasage.

 

Now, fold the edges of the bread over everything else, and pinch it together. Hoepfully you have no holes in the dough and can only see bread dough, no other ingredients. I sometimes add some corn meal on top of the bread dough here, but not necessary. Take an oven pan, preferably about 3" high on the sides, lightly coat the bottom of it with olive oil or melted butter and place it over the bread. Using the plastic wrap to keep the bread in the pan, turn the whole thing over. Place it in the oven at 350. Once the bread rises, remove it from the oven and brush the top with Italian salad dressing, which will brown the bread, and make the poppy seeds that you now sprinkle over the top stick to the bread. Back in the oven until the bread browns to a pleasing appearance.

 

Serve sliced, about 2" wide. Goes nice with potato or macaroni salads. This is a big bread..... enough to feed 5 hungry people with side salads. It does reheat reasonably well. By far, it is my favorite dish in my repertoire! No pizzeria has ever come close to it.

 

Your ex-wife? A woman that would bail from you is not a good woman

Anyways, sounds great and I love to cook--will try soon

[Rovers]

Your ex-wife? A woman that would bail from you is not a good woman

Anyways, sounds great and I love to cook--will try soon

 

 

She wasn't!

 

And it is!

[TDFFFreak]

This looks absolutley fantastic. All it needs is a generous bowl of tomato sauce for dipping.

Edited September 27, 2008 by TDFFFreak

[Rovers]

It IS as good as I say it is... Gonkis made it, and his comments are in this thread.... he said it became an instant "family classic"... it's that kind of dish.

 

http://forums.thehuddle.com/index.php?show...l=sausage+bread

 

Whenever there is a party, I always get the "You are gonna make the sausage bread, right?" The easy stuff like wings oh no, I can't do that, it's gotta be the sausage bread... it aint cheap to make either... runs about 40 to 45 bucks. But still, it's worth it.