Italian meat stuffed bread




I grew up on both of these breads.  My grandmother made them on every Sunday and holiday.  We would nibble on them while we waited for her big  feast.  I cannot believe that as kids we thought of these breads as a "normal" part of every Sunday dinner and holiday gatherings.  I really was a very lucky little girl.  The recipes go a long way and freeze very well.  I always have one in the freezer to pull out on a moments notice for a special visitor.  Enjoy.
(Slice shown on left is Italian meat; slice shown on right is spinach & mushroom)
Yields two loaves

Olive oil
1/2 lb salami
1/2 lb sopressata
1/2 lb prosciutto ham
1/2 lb pepperoni
1/2 lb sharp provolone cheese (substitute mozzarella for a milder flavor)
1/2 cup grated parmigiano-reggiano (parmesan) cheese
1 egg
Basil, oregeno, garlic salt
1 c. red sauce (can be your favorite from a jar or homemade)

Layering bread:
  • Roll dough on floured surface to 12"x14"
  • First layer: Drizzle with olive oil.  Add basil, oregano, garlic salt, and a small amount of parmigiano cheese, and red sauce to cover dough.  ( make sure you leave a good edging for sealing, about 2 inches in diameter).
  • Second layer: Spread provolone cheese and remainder of parmigiano cheese
  • Third layer: Spread salami, sopressata, prosciutto, and pepperoni
  • Roll like a jelly roll, making sure you pull the insides towards you to maintain a 2" border.  Seal the dough at the ends.
Wisk the egg in a small bowl and brush on top of the bread.  Bake at 375 for 35-40 minute or until golden brown.  If top begins to brown before the bottom, cover the top in aluminum foil.

Remove from pan and let rest for 5-10 minutes before cutting into 1" slices.

Comments

Cajun Chef Ryan said…
This bread looks really great, I always enjoy a meat or seafood filled bread. Reminds me of Crawfish Bread!

Regards,
CCR
=:~)
Nan said…
Thank you! I'll have to ask you for your crawfish bread recipe. Sounds great.
Andrew said…
The Italian line of my family makes a similar recipe. This is the first time I've seen anything similar. What a pleasant surprise! I've been under the impression that it was a quirky Buttaro thing.
We call it 'benulata', and we don't know why. Ours is served more as a main, in slices topped with a little bit of tomato sauce if desired.


1 small pkg. yeast
1 tsp sugar
10 oz. warm water
3 cups flour
1 tsp salt
1 1/2 oz oil
1 lb lean ground beef
4 large onions, chopped
1 tsp parsley
1/2 tsp garlic
salt and pepper
Sauteed spinach on the side, squeezed of juices

In a small bowl, combined yeast sugar and water; let stand. In a large bowl, combine flour, salt and oil. Add yeast mixture and knead until it leaves the sides of the bowl clean. Cover and let stand in a warm place approx 1 hour.

In a large skillet, combine beef and onions. Add parsley, garlic, salt and pepper. Cook until browned. Remove from pan and drain in colander.

Knead dough; let rise again for 1 hour. Separate dough into five pieces. Roll out one piece at a time. Wet around edges with water. Divide meat mixture into five portions. Add one portion to each dough piece; roll like a jelly roll. Seal the ends. Oil a baking sheet, about 2 inches apart. Rub the top of each roll with oil. Let sit for 5 minutes, then place in a 350’ oven for approx 40 mintes, or until golden brown. Cut into slices and serve hot or cold.