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Category: Sandwiches
Prep Time: Cook Time: Total Time:
2 (1 lb) pkg frozen loaf bread dough
2 lbs Italian sausage
1 egg, slightly beaten
2 lbs ricotta cheese
2 tbsp Italian seasonings (any combination of oregano, basil, rosemary, garlic, red or black pepper, celery, and salt)
2 tbsp bread crumbs
1/4 cup grated Romano and Parmesan cheeses
1/2 lb mozzarella cheese, shredded
1/2 lb provolone cheese, sliced
1 (8 oz) can tomato sauce
1/2 cup sliced black olives (optional)
10 oz frozen choppedspinach, thawed and squeezed dry (optional)
Olive oil
Thaw the bread dough according to the package instructions. Allow it to complete its first rising.
Lightly grease a 13 x 9-inch deep casserole dish. While the dough is rising, cook and crumble the Italian sausage.
In a large bowl, mix the ricotta, Italian seasonings, beaten egg, bread crumbs, Romano and Parmesan. Add the cooked sausage, mozzarella, and tomato sauce to the ricotta mixture. Add the olives and spinach, if desired. Place half of the bread dough into the prepared dish. Press the dough evenly on the bottom of the pan with about 2 inches of extra dough rising up the sides. Spoon the sausage filling into this shell. Cover the filling with the provolone slices. Roll the second piece of dough out flat enough to cover the top of the provolone slices. Pinch the edges of the dough all around to seal. Punch holes in the top with the tines of a fork. Baste with a thin coat of olive oil, and let it rise for 30 minutes, covered with plastic wrap in a warm place. While the bread is rising this second time, preheat the oven to 350. After the second rising, bake the stuffed bread for 45 minutes, until lightly browned and well cooked in the center.
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ITALIAN SAUSAGE STUFFED BREAD
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Category: Sandwiches
Prep Time: Cook Time: Total Time:
2 (1 lb) pkg frozen loaf bread dough
2 lbs Italian sausage
1 egg, slightly beaten
2 lbs ricotta cheese
2 tbsp Italian seasonings (any combination of oregano, basil, rosemary, garlic, red or black pepper, celery, and salt)
2 tbsp bread crumbs
1/4 cup grated Romano and Parmesan cheeses
1/2 lb mozzarella cheese, shredded
1/2 lb provolone cheese, sliced
1 (8 oz) can tomato sauce
1/2 cup sliced black olives (optional)
10 oz frozen choppedspinach, thawed and squeezed dry (optional)
Olive oil
Thaw the bread dough according to the package instructions. Allow it to complete its first rising.
Lightly grease a 13 x 9-inch deep casserole dish. While the dough is rising, cook and crumble the Italian sausage.
In a large bowl, mix the ricotta, Italian seasonings, beaten egg, bread crumbs, Romano and Parmesan. Add the cooked sausage, mozzarella, and tomato sauce to the ricotta mixture. Add the olives and spinach, if desired. Place half of the bread dough into the prepared dish. Press the dough evenly on the bottom of the pan with about 2 inches of extra dough rising up the sides. Spoon the sausage filling into this shell. Cover the filling with the provolone slices. Roll the second piece of dough out flat enough to cover the top of the provolone slices. Pinch the edges of the dough all around to seal. Punch holes in the top with the tines of a fork. Baste with a thin coat of olive oil, and let it rise for 30 minutes, covered with plastic wrap in a warm place. While the bread is rising this second time, preheat the oven to 350. After the second rising, bake the stuffed bread for 45 minutes, until lightly browned and well cooked in the center.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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