Broken down for the layman...
MEAT FILLING
- 1 Pkg Italian sausage (8 links) ~ Ed. note: I use "sweet" Italian
- 8 oz package of mozzarella
- 1/4 pound (or less) chunk of salami diced in 1/4" pieces
- 4 hard boiled eggs
- 1 raw egg-beaten and put in mixture to bind
DOUGH
buy it from the local pizzeria
OK, first you cook the sweet Italian sausages for about an hour. If you are making more than 8 sausages, increase time in oven 10-12 minutes. Turn sausages over after 30 minutes.
Boil 4 eggs.
Once the sausages are done and the eggs boiled, you need to chop them up, dice them. Think small pieces. I slice the sausage four times length wise, then cut those 4 strips into small pieces. Dice the 1/4 pound of Genoa salami (is that the less harsh of the two salamis?). Chop up the four eggs. Place all the ingredients into a bowl and add the shredded mozzarella. Crack an egg, beat it and add it to the filling mix. Mix it together.
Place flour on your very clean counter top. Put flour on your rolling pin. Take the pizza dough (that you bought) on the counter and roll it out to the size of a medium pizza pie. Take the meat/cheese/egg mixture and scoop it on to half of the dough. Fold over the other half and cover the filling.
Grease a cookie sheet (there is a
PAM with flour added that I use to grease the cookie sheet). Place your loaf onto the cookie sheet.
OK, I am a baking novice here, so after I roll out the dough, I place half of it on the cookie sheet and half of it off the cookie sheet. I then add the filling onto the side that is on the cookie sheet and fold over the dough. Manuevering from counter top to cookie sheet looks very dangerous to me.
OK, now the loaf is on the cookie sheet. Two more things for show.
1. Around the edge of the loaf, where the ends meet, take a fork and press down. It makes a little design.
2. Take a beaten egg and glaze the top of the loaf. This adds a nice, shiny look to your load once it is out of the oven.
Place the loaf in a preheated over at 400. Bake for 20-25 minutes.
Eat and enjoy! Looking forward to reading your reviews and seeing other recipes...
Gavy