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Category: Sandwiches
Prep Time: Cook Time: Total Time:
Frozen bread dough, thawed
1/2 lb. provolone cheese, sliced
1/2 lb. Pepperoni, sliced
1/2 lb. Ham, sliced
24 basil leaves, removed from stem, washed
1 egg, whisked with 2 tbsp. water to use as an egg wash
Place the dough in a large, oiled bowl, cover, and let rise in a warm location until doubled in volume, about 45 minutes. Punch down dough to flatten it, and divide the dough into 6 equal portions, roll each into a ball, and place on an oiled cookie sheet a few inches apart so when they rise again, they won’t touch each other. Let the dough rest at room temperature and slightly rise for about 10 minutes before rolling and stuffing, otherwise the dough will be too elastic to shape.
Roll or press each portion of dough out into a rectangle shape about 1/2 inch thick. Divide the provolone cheese, pepperoni, ham and basil leaves among the six portions, placing all the filling towards the center of the rolled dough. Be sure to have at least 11/2 inch of dough with no filling on top to insure that it will seal properly.
Gather the dough up and over the filling on the ends, pressing down to secure, and then gather the dough from the sides up and over, pressing securely to have a very tight seam. Place stuffed breads steam side down on a cookie sheet. Place in a warm area and let rise for about 25 minutes, or overnight covered in the refrigerator.
Preheat oven to 400. Lightly brush the tops of each bread with the egg wash. Bake in a preheated 400 degrees oven for about 20 minutes or until deep golden in color, and hot and bubbly inside. Serve with your favorite tomato sauce.
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SUPER BOWL SUNDAY STUFFED BREAD
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Category: Sandwiches
Prep Time: Cook Time: Total Time:
Frozen bread dough, thawed
1/2 lb. provolone cheese, sliced
1/2 lb. Pepperoni, sliced
1/2 lb. Ham, sliced
24 basil leaves, removed from stem, washed
1 egg, whisked with 2 tbsp. water to use as an egg wash
Place the dough in a large, oiled bowl, cover, and let rise in a warm location until doubled in volume, about 45 minutes. Punch down dough to flatten it, and divide the dough into 6 equal portions, roll each into a ball, and place on an oiled cookie sheet a few inches apart so when they rise again, they won’t touch each other. Let the dough rest at room temperature and slightly rise for about 10 minutes before rolling and stuffing, otherwise the dough will be too elastic to shape.
Roll or press each portion of dough out into a rectangle shape about 1/2 inch thick. Divide the provolone cheese, pepperoni, ham and basil leaves among the six portions, placing all the filling towards the center of the rolled dough. Be sure to have at least 11/2 inch of dough with no filling on top to insure that it will seal properly.
Gather the dough up and over the filling on the ends, pressing down to secure, and then gather the dough from the sides up and over, pressing securely to have a very tight seam. Place stuffed breads steam side down on a cookie sheet. Place in a warm area and let rise for about 25 minutes, or overnight covered in the refrigerator.
Preheat oven to 400. Lightly brush the tops of each bread with the egg wash. Bake in a preheated 400 degrees oven for about 20 minutes or until deep golden in color, and hot and bubbly inside. Serve with your favorite tomato sauce.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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