don't try to make this during the week. unless you can get home earlier than 6.
or you don't mind eating at 9:30 at night. it's not that it's hard to make, it's the wait time that gets you.
regardless of the time, it was incredibly easy to put together. i started with a whole wheat bread dough and then used a classic italian combination - prosciutto, mozzarella, tomato, and basil - and layered them on the bread, rollled it up, and baked it.
feel free to change up the filling to your liking. i bet ham and cheese would be good. or artichokes and cheese. really, ___________ (you fill in the blank) and cheese would be excellent.
italian stuffed bread
1 pound of your favorite bread dough - i used whole wheat
2 ounces prosciutto
1/2 cup basil leaves
2 roma tomatoes, sliced thin
8 ounces mozzarella cheese, sliced
- make your bread according to the recipe directions.
- when the bread is ready for baking, roll out into a sheet about 1/4 inch thick.
- build your layer of filling starting with prosciutto, then cheese and tomatoes, and topped with the basil.
- carefully roll the sheet into a log, starting at one end.
- pinch the open ends of the log closed by pulling the top down to the bottom. pinch any openings in the bread, or the filling will ooze out while baking.
- put the log on a sheet pan and place in a warm place for 30 minutes.
- preheat the oven at 350. brush the top of the bread with water.
- bake the bread on a sheet pan for 50-65 minutes, until browned on the outside.
- cool on a wire rack and wait until almost completely cool to cut.