Cheese And Mortadella Studded Bread Recipes

ITALIAN STUFFED BREAD

Italian Stuffed Bread image

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

Provided by davey

Categories Main Dish Recipes Pork Ham

Time 2h25m

Yield 6

Number Of Ingredients 12

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

Steps:

Place dough in a large bowl. Cover with plastic wrap and let rise in a warm place until doubled, 45 minutes to 1 hour.
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.
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.
Preheat oven to 300 degrees F (150 degrees C).
Bake in the preheated oven until golden brown, about 45 minutes. Let cool for 5 minutes before slicing.

Nutrition Facts : Calories 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, Sodium 2108.3 mg, Sugar 4.9 g

CHEESE-AND-MORTADELLA-STUDDED BREAD

Cheese-and-Mortadella-Studded Bread image

Provided by Ronnie Venturoli

Categories Cheese Egg Pork Side Bake Prosciutto Gourmet Italy Sugar Conscious Peanut Free Tree Nut Free Soy Free

Yield Makes 12 to 16 servings

Number Of Ingredients 13

Ingredients

7 tablespoons unsalted butter, cut into pieces and softened slightly, plus additional for greasing pans
1 cup warm water (105-115°F)
1 (1/4-oz) package active dry yeast (2 1/4 teaspoons)
1/2 teaspoon sugar
4 cups all-purpose flour
2 oz finely grated Parmigiano-Reggiano (1 cup)
1 teaspoon salt
3 large eggs
3 1/2 ounce Emmental cheese, cut into 1/4-inch dice (2/3 cup)
3 1/2 ounce Italian Fontina, cut into 1/4-inch dice (2/3 cup)
3 1/2 ounce sliced imported mortadella (preferably from Bologna), cut into 1/4-inch pieces (3/4 cup)
3 1/2 ounce sliced prosciutto cotto or baked ham, cut into 1/4-inch pieces (3/4 cup)
2 (8-inch) round cake pans (about 2 inches deep) or 1 (12-inch) round cake pan

Steps:

Butter cake pans, then line bottoms with a round of parchment or wax paper, and butter paper.
Stir together water, yeast, and sugar in a small bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.)
Blend flour, parmesan, softened butter, salt, eggs, and yeast mixture in a food processor until combined well.
Transfer mixture to a large bowl and stir in remaining ingredients with a wooden spoon until evenly distributed. Divide dough between pans, spreading evenly, then enclose each pan in a large (1-gallon) heavy-duty sealable plastic bag and seal bags. Let stand at warm room temperature until dough has risen to about 1/2 inch from rim, about 1 1/2 hours.
Put oven rack in middle position and preheat oven to 350°F.
Remove pans from bags, then bake bread until tops are golden and bread begins to pull away from side of pans, 30 to 45 minutes.
Transfer tortas in pans to racks to cool to warm, 1 to 2 hours. Run a thin knife around edge of each pan and invert rack over pan, then invert bread onto rack. Remove paper and use same method to invert bread onto a platter. Cut into wedges.

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