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.
Remove from pan and let rest for 5-10 minutes before cutting into 1" slices.
Comments
Regards,
CCR
=:~)
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.