Italian Stuffed Bread recipe

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Ingredients

1 (1 pound) loaf frozen bread dough, thawed
1 tablespoon olive oil, or to taste
1 teaspoon dried oregano
1 teaspoon dried basil
16 slices mortadella
12 slices provolone cheese
12 thin slices capicola ham
12 slices Genoa salami
1 ½ cups sliced Roma tomatoes
1 ½ cups thinly sliced fresh mushrooms
1 egg, beaten
2 tablespoons sesame seeds

Nutrition Info

807.1 calories
carbohydrate: 42.4 g
cholesterol: 129.1 mg
fat: 51.8 g
fiber: 4.3 g
protein: 40.6 g
saturatedFat: 21.1 g
servingSize: -
sodium: 2108.3 mg
sugar: 4.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place dough in a large bowl. Cover with plastic wrap and let rise in a warm place until doubled, 45 minutes to 1 hour.

  2. Roll dough into a 17x20-inch rectangle about 1/4-inch thick on a large piece of parchment paper. Brush olive oil over dough, sprinkle basil and oregano on top. Layer mortadella, provolone cheese, capicola ham, Genoa salami, tomatoes, and mushrooms over dough.

  3. Roll dough lengthwise into a log. Brush the top with beaten egg, sprinkle sesame seeds on top. Transfer to a baking sheet. Cover with plastic wrap and let rise until puffy, about 30 minutes.

  4. Preheat oven to 300 degrees F (150 degrees C).

  5. Bake in the preheated oven until golden brown, about 45 minutes. Let cool for 5 minutes before slicing.

Recipe Yield

6 servings

Recipe Note

Stuffed bread that is a savory meal. We have had this at Zenari's restaurant. It is great!

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