Sunday, September 28, 2008

Stuffed Bread with sausage and Mozzarella Cheese

1 cup warm (110 degrees F) water
1 1/4 oz envelope active dry yeast
1 teaspoon sugar
1 tablespoon plus 1 1/2 tsp olive oil
3 cups flour
1 teaspoon salt

1 small onion -- chopped
1 pound mild Italian sausage, remove from casings -- see recipe
3 cloves garlic -- minced
1/4 teaspoon red pepper flakes
3 tablespoons fresh basil leaves -- chopped
2 tablespoons fresh parsley -- chopped
1 1/2 cups shredded mozzarella cheese
1/2 green pepper -- chopped
1 egg plus 2 tsp water beaten together

In a large bowl combine the water, yeast, sugar, and 1 tbsp oil and stir
to combine. Let it get foamy, about 5 minutes.

Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all
incorporated. Continue adding the flour, 1/4 cup at a time, working the
dough after each addition, until all the dough is mixed. It will be
slightly sticky. Turn the dough out onto a lightly floured surface and
knead until slightly tacky, 3-5 minutes.

Oil a large mixing bowl with the remaining 1 1/2 tsp olive oil. Place the
dough in the bowl making sure all sides are covered with oil. Cover the
bowl with plastic wrap and preheat the oven to 200 degrees. Set in the
oven until nearly doubled in size.

Preheat the oven to 375 degrees after dough has risen. Heat the olive oil
in a medium skillet over medium-high heat. Add the sausage and cook until
no longer pink, about 5 minutes. Add the onions and peppers until bot
are softened.

Add the garlic and crushed red pepper and cook for 1 minute, stirring
constantly. Remove from heat and add the basil and parsley, stirring to
combine. Cool the sausage mixture completely.

Sprinkle flour onto surface and place the pizza dough on it and roll the
dough into approximately a 10 by 14 inch rectangle. Spread the cooled
sausage mixture to about a 1-inch border around the edges. Sprinkle the
shredded cheese over the sausage. Brush the edges of the dough with the
egg wash. Starting at a long end, roll the dough, jelly roll-style into a
log shape closing edges as you roll. Place the bread, seam side down on a
greased baking sheet and brush with the remaining egg wash.

Make small holes in the bread with a knife so that steam can escape. You
can also sprinkle with sesame seeds if you wish.

Bake for 35-40 minutes or until golden brown. Allow 15 minutes before
slicing. To serve, slice the bread into 1-inch pieces and serve warm.

Per Serving (excluding unknown items): 200 Calories; 5g Fat (21.0%
calories from fat); 8g Protein; 31g Carbohydrate; 1g Dietary Fiber; 15mg
Cholesterol; 286mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2
Vegetable; 1/2 Fat; 0 Other Carbohydrates.

NOTES : Basic pizza dough ingredients and directions are listed

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