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APPETIZERS
SAUSAGE BREAD (STROMBOLI STYLE)
This recipe is great for a hungry crowd and can easily be doubled. We use a combination of
sweet and hot sausage in this bread, but feel free to use whatever suits your taste.
Makes one 14-inch roll
1. Preheat oven to 400°F with rack in the middle of the oven.
Lightly coat a baking sheet with 1 tablespoon of the oil and
set aside.
2. Heat remaining oil in a 12-inch skillet over medium heat.
3. While the oil is heating, insert the medium slicing disc into
the work bowl of the food processor and slice the fennel on
High. Remove and add to the hot skillet with the garlic and
¼ teaspoon of the salt. Sauté for about 8 to 10 minutes until
the fennel is softened and lightly browned. While fennel and
garlic are cooking, remove the slicing disc and fl ip over to
insert the shredding disc side. Fit the mozzarella into the
feed tube and shred on High; reserve in bowl.
4. Once the fennel has cooked, remove and reserve in a
separate bowl. Return pan to the heat and break sausage up
into medium-size chunks directly into the pan. Cook until
sausage is browned with no pink, about 5 to 7 minutes.
Return fennel to the pan and stir to combine. Add the wine
and scrape any bits on the bottom of the pan with a wooden
spoon. Cook until wine has evaporated, about 1 minute, and
remove pan from heat. Remove and discard garlic and stir
in ½ cup of the mozzarella. Set aside to cool slightly.
5. Punch down pizza dough on a lightly fl oured surface. With the tips of your fi ngers, gently press out
into a 14 x 8-inch rectangle, turning and stretching as needed. Gently lift dough onto prepared baking
sheet and reshape if necessary. If any tears appear, pinch the dough back together.
6. Evenly spread sausage mixture all over the dough in a single layer, leaving a 1-inch border around the
outside. Sprinkle remaining cheese evenly over the sausage mixture.
7. Brush the border of the dough with the egg wash. Starting with the long end closest to you, roll the
dough like a jelly roll to the center of the rectangle. Take the long end farthest from you and tightly
pull it back over the dough in the center to cover and complete the roll. Pinch to seal all along the
seam. Fold the ends of the dough in on each side and pinch to seal. Roll the dough over so it is
seam-side down and arrange in the center of the baking sheet. Brush all over with egg wash, and with
a paring knife cut 3 evenly spaced slits in the top.
8. Bake for 30 minutes, rotating the pan halfway through cooking, or until golden brown and cooked
through. Remove and allow bread to rest 5 minutes before slicing. Serve warm.
TIP: For an ultimate version, combine the fl avors of both stuffed breads (see next recipe) into one.
Nutritional information per serving (based on 14 servings):
Calories 204 (54% from fat) • carb. 16g • pro. 8g • fat 13g • sat. fat 4g
• chol. 36mg • sod. 406mg • calc. 73mg • fi ber 2g
2 TABLESPOONS VEGETABLE OIL,
DIVIDED
1 SMALL FENNEL BULB, FRONDS
REMOVED (RESERVED FOR
ANOTHER USE), QUARTERED AND
CORED
2 GARLIC CLOVES, SMASHED
¼ TO ½ TEASPOON KOSHER SALT
4 OUNCES REGULAR MOZZARELLA,
DIVIDED
½ POUND SWEET ITALIAN SAUSAGE,
CASINGS REMOVED
¼ POUND HOT ITALIAN SAUSAGE,
CASINGS REMOVED
2 TABLESPOONS WHITE WINE
UNBLEACHED, ALL-PURPOSE
FLOUR, FOR ROLLING DOUGH
1 RECIPE PIZZA DOUGH (PAGE 54)
EGG WASH (1 LARGE EGG LIGHTLY
BEATEN WITH 1 TEASPOON WATER)