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.


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

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.