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
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
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.