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This is my Dad's recipe. The reason I have it listed under the pizza/calzone/stromboli label is because it is kind of a cross between a calzone and a Stromboli. Or, if you add hard boiled eggs to it, which my Dad always did, you have a much quicker and easier version of Casatiello is almost a meal in itself. You can make it for lunch as a main dish, or for dinner to be eaten as a sandwich , or my favorite, eat it the next day straight from the fridge for breakfast with a cup of espresso!
Ingredients
1 Master Hearth Bread Dough Recipe OR use 1 frozen/defrosted bread dough OR use bread dough you purchase from a bakery such as Publix)
Half a stick of butter diced and cold straight from fridge
4 ounces provolone cheese
2 ounces mozzarella
1/4 - 1/2 cup Parmesan cheese
8 ounces salami, crispy bacon, ham, but please, NO pepperoni!
olive oil
fresh ground black pepper
egg wash: 1 egg white and a tablespoon water whisked together
Directions
Chop the salami and provolone annd butter into bit size pieces, chunks work best if you can get thick pieces of cheese and salami. Grate the Parmesan and mozzarella. Mix the meat and cheeses together along with lot's of fresh black pepper. Add some olive oil to moisten.
Make the Italian bread dough and after the first rising spread the bread dough on lightly floured surface to 12-inch rectangle.
Line a large lasagna pan with parchment and spread lightly with olive oil. Now you can stuff this several ways. My Dad skipped this part and just kneaded the filling in and formed it into a round loaf, this allowed a nice cheesey crust or you can roll it out and seal like you’re making cinnamon rolls but don’t forget the ends!
Heat oven to 450
Cover with a loose cloth and allow to rise for 60 minutes.
Brush the bread with the egg wash ever so gently.
Bake at 450 for 15 minutes and then lower to 375 and bake for 20 more minutes.
Allow this to cool before cutting into it, 2 hours or more. Serve at room temp and then wrap in plastic and store in fridge.
2 ounces mozzarella
1/4 - 1/2 cup Parmesan cheese
8 ounces salami, crispy bacon, ham, but please, NO pepperoni!
olive oil
fresh ground black pepper
egg wash: 1 egg white and a tablespoon water whisked together
Directions
Chop the salami and provolone annd butter into bit size pieces, chunks work best if you can get thick pieces of cheese and salami. Grate the Parmesan and mozzarella. Mix the meat and cheeses together along with lot's of fresh black pepper. Add some olive oil to moisten.
Make the Italian bread dough and after the first rising spread the bread dough on lightly floured surface to 12-inch rectangle.
Line a large lasagna pan with parchment and spread lightly with olive oil. Now you can stuff this several ways. My Dad skipped this part and just kneaded the filling in and formed it into a round loaf, this allowed a nice cheesey crust or you can roll it out and seal like you’re making cinnamon rolls but don’t forget the ends!
Heat oven to 450
Cover with a loose cloth and allow to rise for 60 minutes.
Brush the bread with the egg wash ever so gently.
Bake at 450 for 15 minutes and then lower to 375 and bake for 20 more minutes.
Allow this to cool before cutting into it, 2 hours or more. Serve at room temp and then wrap in plastic and store in fridge.
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| Kneading the filling in |
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| Dough with filling kneaded in |
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