Stuffed Italian Bread Traditional Recipes

ITALIAN STUFFED BREAD

Steps:

• Thaw out bread dough.
• Dice a green pepper and onion (I make my pieces very small).
• Roll out dough on a floured surface.
• (your dough should be just wide enough to put your meats on) Stack the dough with a layer of each meat, cheese, and vegetable.
• bring edges of dough together.
• Using a little water will help the dough stick together.
• Be sure you leave no cracks in the dough, or your cheese will run out when cooking.
• Bake at 350 until golden brown (usually about 20-26 minutes depending on your oven and thickness of dough).
• enjoy!

STUFFED ITALIAN BREAD

Steps:

• Preheat the oven to 350°F.
• Mix the melted butter, olive oil, onion, garlic, dijon mustard, poppy seeds and parsley in a bowl.
• Cut the bread into cubes with X slices without cutting all the way through the bottom crust.
• Pour the butter-onion garlic mixture carefully into those X cracks using a small spoon and over the top of the bread. Fill those delicious cracks with the grated cheese. (It seems like a lot of work and trouble but it's all worth it. Yes.).
• Wrap the entire loaf with foil, sealing the sides properly and bake for 15-20 minutes. Remove from the oven and unwrap. Bake for another 10 minutes until the cheese is melted and gooey.

STUFFED ITALIAN BREAD

Steps:

• 1. Preheat oven to 350 degrees
• 2. Mix the melted butter, olive oil, onion, garlic, Dijon mustard, poppy seeds and parsley in a bowl.
• 3. Cut the bread into cubes with X slices without cutting all the way through the bottom crust.
• 4. Pour the butter-onion garlic mixture carefully into those X cracks using a small spoon and over the top of the bread. Fill those delicious cracks with the grated cheese. (It seems like a lot of work and trouble but it's all worth it. Yes.)
• 5. Wrap the entire loaf with foil, sealing the sides properly and bake for 15-20 minutes. Remove from the oven and unwrap. Bake for another 10 minutes until the cheese is melted and gooey.

ITALIAN STUFFED BREAD

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.