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
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
Basil, oregeno, garlic salt
1 c. red sauce (can be your favorite from a jar or homemade)
- 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.
Remove from pan and let rest for 5-10 minutes before cutting into 1" slices.