CRUSTY SAUSAGE-FILLED BREAD
Come in from the cold to this hearty, crusty bread that
will fill your house
with incredible aromas.
1 1/2 pounds ground pork sausage or Gimme’ Lean
Vegetarian Sausage
3 eggs, lightly beaten
2 teaspoons finely chopped fresh basil
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups coarsely grated mozzarella
1 cup freshly grated Parmigiano Reggiano
2 (1-pound) packages pizza dough (I love Junior’s
pizza dough. It lives in
our dairy case!)
1/4 cup all-purpose flour, for working the dough
Garnish: 2 cups whole-grain mustard
Preheat the oven to 375 degrees. Break up the sausage
into small pieces and
sauté it in a skillet over medium-high heat until
completely brown and
cooked through. Remove it from the pan with a slotted
spoon and drain on
paper towels. When drained, place the cooled sausage in
a bowl with the
eggs, basil, cloves, allspice, sage, salt, pepper, mozzarella,
and
Parmigiano. Mix well. Set one pound of the pizza dough
on a lightly floured
board. (A small amount of olive oil rubbed between your
hands will assist in
handling the dough.) Sprinkle the top of the dough lightly
with flour and
roll it out into a 10- by 12-inch rectangle, 1/2 inch
thick. (The dough will
form an uneven rectangle as it is rolled.) Spread half
the sausage filling
over the dough, allowing a 1 1/2-inch border on all sides.
Fold in the 1
1/2-inch border of dough and press down. Roll the dough
into a jelly roll,
beginning with a short side. Place the dough, seam-side
down, on a baking
sheet. Make the second filled bread with the remaining
ingredients and place
it on the same baking sheet. Bake the breads about 40-45
minutes, until they
are crusty and brown. Cool the breads on a wire rack.
Serve with small
bowls of mustard for spreading.
Makes 2 breads |
