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A Family Recipe for ‘Stuffed Bread’

RICHMOND, Va (WTVR) – Chef Michael Onorato, Kitchen Manager at the University of Richmond, puts together his family’s tasty recipe for an Italian Inspired ‘Stuffed Bread.’

Italian Stuffed Bread

Ingredients:

Pizza dough                                                                                              19 ounces

Diced onion                                                                                                        1 half

Fresh garlic                                                                                                         3 cloves medium sized

Julienne red bell pepper                                                                               1 large

Julienne green bell pepper                                                                          1.5

Sliced mushrooms                                                                                   4 ounces

Genoa salami Julienne                                                                                   7 ounces

Italian sausage (cooked and diced)                                                          7 ounces

San Marzano tomato (canned diced)                                                   16 ounces

Fresh Oregano                                                                                          2 pinches

Mozzarella cheese                                                                                   8 ounces

Olive oil                                                                                                      2 Tablespoons

Method:

Heat a sauté pan on high until hot.   Add olive oil, onions, peppers, mushrooms and sauté for about a minute then add the garlic and toss well. Add the salami and sausage toss again and season with salt and pepper. Then add the tomatoes and oregano stir well and check for seasoning.

Next, hand roll the dough trying to form a rectangle. On the side close to you spoon half of the filling on about 1/3 of the dough keeping about an inch away from the edges. Then top with half of the cheese.

Fold the dough over the filling and spoon on the rest of the filling on top and then top with the rest of the cheese and fold it over again.

Next tuck under all of the edges forming a seal. Place on a sheet pan and bake in a 350 degree oven for 30-35 minutes.

Let it rest 15 minutes before slicing.


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