italian stuffed bread

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
  1. make your bread according to the recipe directions.
  2. when the bread is ready for baking, roll out into a sheet about 1/4 inch thick.
  3. build your layer of filling starting with prosciutto, then cheese and tomatoes, and topped with the basil.
  4. carefully roll the sheet into a log, starting at one end.
  5. 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.
  6. put the log on a sheet pan and place in a warm place for 30 minutes.
  7. preheat the oven at 350. brush the top of the bread with water.
  8. bake the bread on a sheet pan for 50-65 minutes, until browned on the outside.
  9. cool on a wire rack and wait until almost completely cool to cut.

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