Recipe: Salsiccia Bread
Summary: Salsiccia is Italian for sausage, and it’s a tasty part of the filling in this recipe from St. Louis’ Di Gregorio Imported Foods. Oh how I love Salsiccia, can’t have it everyday, but when you do.. you fall in love all over again!!
- 8 ounces bulk Italian sausage (if you can’t find this with little fennel seeds add 1/2 teaspoon)
- 1/2 cup chopped peeled potato
- 2 cloves garlic, minced
- 1/2 10 – ounce package frozen chopped spinach, thawed and well-drained
- 1 8 – ounce can pizza sauce
- 2 tablespoons drained, snipped oil-packed dried tomatoes
- 1 16 – ounce loaf frozen bread dough, thawed
- 1 teaspoon olive oil
- For filling: In a large skillet, cook sausage, potato, and garlic until sausage is brown and potato is tender. Drain off fat. Stir in spinach, 1/3 cup of the pizza sauce, and dried tomatoes. Set aside.
- On a lightly floured surface, roll dough to a 12×9-inch rectangle, stopping occasionally to let dough relax a few minutes for easier rolling. Spread sausage mixture evenly over dough, leaving a 1-inch border on all sides. Starting from a short side, roll up dough into a spiral. Moisten edge and ends; pinch seams to seal. Transfer to a lightly greased baking sheet. Cover and let rise in a warm place till nearly double (30 to 45 minutes).
- Lightly brush loaf with oil. Bake in a 350 degree F oven for 25 to 30 minutes or until loaf is golden brown. Transfer to a wire rack; cool about 30 minutes before cutting. Serve with remaining pizza sauce for dipping. Makes 6 to 8 servings.
Store leftovers, wrapped in foil, in refrigerator up to 2 days. To reheat, bake wrapped loaf in 350 degree F oven for 15 to 20 minutes or until heated.
Preparation time: 25 minute(s)
Cooking time: 30 minute(s)
Number of servings (yield): 6
Recipe and Photo Courtesy of MidwestLiving.com