Category Archives: Italian

Pizza Week – Day 4 – Sausage, mushroom, tomato and olives

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There’s not much to describe as I already did so in the title.

One surprising fact is, when making the sausage bread, I had used 4 links of sausage and 8 oz. of mozzarella. For this pizza, I used 1 link of sausage and 4-5 oz. of mozzarella. So in that regard, pizza is healthier.

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Pizza week is getting more difficult now. A part of me is saying, I wish I can just eat something different. Another part of me is saying, I wonder if I can eat that 5th slice.

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On Day 1, the two of us finished that pepperoni pizza in about 5 minutes, crusts and all. On Day 2, we finished that veggie pizza, but had to force ourselves to. On Day 3, we ate 2.5 slices of that brick called Sausage Bread, and half the loaf was sitting in the fridge. On Day 4, we had leftover pizza as well.

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Stay tuned. Day 5 will be barbecued chicken pizza on a wheat crust.

Pizza Week – Day 3 – Sausage Bread

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I decided to try something a little this time. Instead of a standard sausage and cheese pizza I made sausage bread; pizza dough stretched into a rectangle, with a layer of sausage and mozzarella layered on top, then jelly rolled into a loaf and baked until golden brown.

Believe me, it was absolutely delicious. Just a tad bit on the heavy side though. This makes a great appetizer, or pairs nicely with a salad or soup. Can be served hot out of the oven or at room temperature. The recipe I used called for 1 pound of cooked ground sausage ( I used a little less than a pound) with 8 oz. of cubed mozzarella. When my Italian neighbor of my hometown use to bring over baskets of goodies, for Easter or Christmas, in that basket would be a loaf of sausage bread. But she had used way less sausage, and added bits of cauliflower and cheese, and lots of ground pepper. I might try it that way next time. So if you can’t handle all the sausage in this recipe, feel free to wing it and change up the ingredients (pepperoni & cheese, or chicken sausage, spinach & cheese, or a breakfast roll with crumbled bacon, scrambled egg & cheddar cheese….etc.).

Sausage Bread (makes 1 loaf)

Ingredients:

  • 1 pound Italian sausage
  • 8 oz. cubed mozzarella cheese
  • 2 egg whites and 1 egg yolk, beaten
  • 1 pound pizza dough
  • 1 egg yolk (for brushing on top of dough), beaten
  • 1/4 tsp. oregano
  • salt & pepper

Directions:

1) Removing sausage out of casing if necessary. Cook sausage until browned, crumbling into small bits. Drain grease, set aside to cool. In a bowl, combine sausage, cubed mozzarella, 2 egg whites and 1 egg yolk. Add oregano, salt & pepper.

2) Preheat oven to 350 degrees.

3) On a greased baking sheet, roll the dough out into a rectangle, as large as you can make it without creating holes or ripping it. Spread the sausage mixture on the surface but keeping a 1 inch border clear. Carefully roll the dough like a jelly roll and pinch the edges shut, and place seam side down on the baking sheet. Don’t panic if there are holes or you ripped multiple tears (see my disastrous looking picture below). Brush top of loaf with egg yolk mixture. Bake for 45 minutes or until golden brown.  Cut slices with a bread knife, and serve warm or at room temperature.

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Removing sausage out of casing if necessary. Cook sausage until browned, crumbling into small bits. Drain grease, set aside to cool. In a bowl, combine sausage, cubed mozzarella, 2 egg whites and 1 egg yolk. Add oregano, salt & pepper.

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On a greased baking sheet, roll the dough out into a rectangle, as large as you can make it without creating holes or ripping it. Spread the sausage mixture on the surface but keeping a 1 inch border clear.

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Carefully roll the dough like a jelly roll and pinch the edges shut, and place seam side down on the baking sheet. Don’t panic if there are holes or you ripped multiple tears (see my disastrous looking picture). Brush top of loaf with egg yolk mixture.

*Note* – As my loaf ended up looking totally destroyed at this point, I just wanted to give up. The dough wasn’t working out today. But I put it into the oven anyway (can’t go to waste right?) Most of the holes ended up closing by themselves and the worst that happened was all the extra liquid inside the roll leaked out. No biggie. I won’t freak out next time because this is what came out:

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Bake for 45 minutes or until golden brown.  Cut slices with a bread knife, and serve warm or at room temperature.

You can see all the holes and how they didn’t do much damage to the loaf. It came out looking fine and tasting perfect.

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I served the bread slices with a marinara dipping sauce, and a salad for dinner.

Please try this recipe. You will love it.

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