As long as I can remember, every holiday my dad would send me to the pizzeria to pick up four pizza doughs. Whether we were staying home or going to someone else’s house he was making sausage bread. People would count on it. This recipe makes some of the best bread for any holiday, sporting event, or lunch that you can imagine. Here’s what you need to make one sausage bread and one cold cut bread.
Total Time: about an hour and a half to 2 hours depending on if you’re an idiot or not.
2 pizza doughs // ¼-½ Pound of Genoa salami // ¼ – ½ Pound of Hot Sopresatta // ½ pound of Mozzarella // ½ Pound of Provologne // 1 Cup of Parmesan Cheese // 1 Pound of Ground Spicy Italian Sausage (or just remove it from the casing) // 1 Egg White // one head of garlic // Seasonings for bread crust: Paprika, Salt, Pepper, Crushed Red Pepper, and Garlic Powder // Can of sliced black olives (optional)
Tip: make them slice the meat and cheese very thin. If you’re not in NY/NJ you’ll probably have to ask.
- Preheat oven to 350°. Once the oven is at 350°, split up a head of garlic on a pan, leave them in the skins and roast them for 15 minutes.
- Take your doughs out of the fridge for about an hour. Put some flour on the countertop where you will spread your dough. Take your time and slowly stretch out the dough, being careful to avoid stretching it too thin or puncturing it. You want the dough to be evenly stretched without having the edges thicker than the inside.
- Once the dough is spread, start browning the Italian sausage in a medium frying pan. Preheat the oven to
- While the sausage is browning, you can spread your cheese out on the bread. Evenly divide the cheese so you have a pile of Mozzarella and a pile of Provologne for both doughs. Spread out the cheese evenly on both doughs. Spread ½ a cup of Parmesan on both doughs.
- Once your sausage is browned, drain it and a let it cool. It is okay if there is still some slightly uncooked sausage because you will cook it again.
- Spread the sausage throughout one of the doughs. On the other dough. Spread the Genoa Salami and the Hot Sopresatta. I said ¼ – ½ pound because depending on how thick they cut it you might need more. If they cut it thin enough, you will probably only need about a ¼ pound. Spread it evenly without overlapping the same types of meat, so salami shouldn’t overlap with salami.
- Take your roasted garlic out of the skins and spread it out in the sausage bread.
- Optional: Now, if you want, you can split a can of olives between both breads.
- You have everything in your bread so carefully roll the bread up folding the edges in when it is halfway rolled.
- Once the bread is rolled, grease a pan, and carefully transfer both breads to the pan.
- Take your egg white and scramble it with a fork, then take a basting brush and paint it on to the bread covering any part of the bread that is showing.
- Season the top of your bread with the seasonings. I’m liberal with Garlic Powder and paprika and conservative with the rest. I don’t know exactly how much I put on and I’m not going to measure it.
- Put the bread in the oven at 350° and bake for 40 minutes.
- Take it out and let it cool for 5 minutes and then transfer to a cutting board and slice into 1 inch slices and serve.