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Italian Stuffed Bread


"Stuffed bread that is a savory meal. We have had this at Zenari's restaurant. It is great!"
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2 h 25 m servings 807 cals
Original recipe yields 6 servings

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  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.

Nutrition Facts

Per Serving: 807 calories; 51.8 g fat; 42.4 g carbohydrates; 40.6 g protein; 129 mg cholesterol; 2108 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Darned delicious stuff. I made two loaves and took them to a church potluck... not one piece left. The rolling out the dough is a real pain so I ended up smooshing it into a rectangle instead,...