STROMBOLI BREAD WREATH

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Stromboli Bread Wreath image

Provided by Jeff Mauro, host of Sandwich King

Time 4h30m

Yield 6 to 8 servings

Number Of Ingredients 11

1 pound fresh pizza dough
Nonstick cooking spray, for the pan
2 tablespoons olive oil, plus more for brushing
1 pound sweet Italian sausage, removed from casing
All-purpose flour, for dusting
2 cups fresh or store-bought basil pesto
4 ounces mortadella, thinly sliced and cut into squares
2 ounces pepperoni, thinly sliced and cut into squares
2 ounces Genoa salami, thinly sliced and cut into squares
8 ounces mozzarella, deli-sliced (the drier the better), cut into squares
3 sun-dried tomatoes

Steps:

  • Remove the pizza dough from the refrigerator and allow to come to room temperature, 2 to 3 hours.
  • Preheat the oven to 375 degrees F. Spray a Bundt pan with nonstick cooking spray.
  • Add the olive oil to a medium saute pan over medium-high heat and cook the sausage until brown, 12 to 15 minutes. Transfer to a medium bowl with a slotted spoon and allow to cool slightly.
  • Roll out the dough on a lightly floured surface into a long oval about 10 inches wide by 18 inches long. Spread 1/2 cup pesto in the middle of the dough, leaving about a 2-inch dough border.
  • Add the mortadella, pepperoni, salami and mozzarella to the cooked sausage and toss to combine.
  • Scoop the sausage mixture on top of the pesto. Fold both sides of the dough lengthwise around the filling to create a seam along the center of the log. Crimp the seam to seal. Place in the greased Bundt pan seam-side up. Poke holes along the top to release the steam. Bake until golden brown on top, about 25 minutes.
  • Let rest for 5 minutes. Place a cutting board on top of the Bundt pan and flip the wreath out carefully, then remove the pan.
  • Form a sun-dried tomato bow by cutting one sun-dried tomato in half lengthwise. Arrange the remaining 2 sun-dried tomatoes end-to-end, then wrap one of the halves around its center and secure with a toothpick to make the bow. Cut the remaining half lengthwise into 2 pieces and arrange them hanging down from behind the back of the bow, securing with a toothpick.
  • Serve the wreath with the remaining pesto in a bowl in the center. Garnish with the sun-dried tomato bow and gaze at the glory of the sausage wreath!

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