Shirley Galladoras Stuffed Italian Loaf
From oldgringo 17 years ago
- 30 minutes to make
- Serves 6
Shirley Galladora's Stuffed Italian Loaf is a cornucopia of wonderful Italian goodies. It is my latest discovery and shared with you all with Shirley's love of good food and best wishes.
Ingredients
- 1 recipe Basic pizza crust Dough; see Recipe shopping list
- 2 tablespoons olive oil shopping list
- 2/3 cup chopped onion shopping list
- 2 minced garlic cloves shopping list
- 1/2 teaspoon dried Greek oregano leaves shopping list
- 2 tablespoons butter shopping list
- 8 oz sliced cremini mushrooms shopping list
- 1/2 teaspoon dried thyme leaves shopping list
- 1-1/2 lbs Italian sausage; removed from casing shopping list
- 1 14-oz can diced tomato meats; well drained shopping list
- 2/3 cup pitted kalamata olives; coarsely chopped shopping list
- 1/4 cup minced Italian parsley leaves shopping list
- 1/4 teaspoon onion powder shopping list
- 1/8 teaspoon garlic powder shopping list
- 1/2 cup Italian seasoned breadcrumbs; as a filling binder shopping list
- 2 tablespoons olive oil shopping list
- 1 tablespoon Italian Seasoning Mix; divided shopping list
- 3 tablespoons Romano cheese; grated shopping list
- 3 tablespoons Parmesan cheese; grated shopping list
- 1 egg; beaten with water shopping list
- 2 tablespoons cold water shopping list
How to make it
- This recipe is for a loaf with Italian Sausage Stuffing. Any, non-soggy filling could be used with success.
- Preparing the dough:
- Prepare the dough and set it aside to rise once before rolling it out into a rectangle.
- Preheat the oven to 375°F.
- Preparing the filling:
- Saute the onions, garlic and oregano until the onions are translucent. Remove from heat and reserve until needed.
- Saute the sliced mushrooms and thyme until the mushrooms are soft. Remove from heat and reserve until needed.
- Remove the Italian sausage from it's casing and leave it in bite-size chunks as you brown the meat. Drain off the fat and reserve until needed.
- Drain the diced tomato meats and reserve until needed.
- Mince the Italian parsley and reserve until needed.
- Coarsely chop and drain the olives and reserve until needed.
- Mix the Italian herbs and reserve until needed. This will be sprinkled onto various parts of the loaf.
- Gently mix and toss the filling ingredients and one third of the Italian Seasoning Mix, using the breadcrumbs as a binder. The filling should be on the dry side and contain no free liquid.
- Grate and mix the cheeses together and reserve until needed. This will be sprinkled onto various parts of the loaf.
- Preparing and baking the loaf:
- Prepare the egg wash and reserve until needed. This will be used to brush the surface of the sealed loaf.
- Roll out the dough in a rectangle sufficient to hold the filling. Leaving a 2-inch swath across the top and bottom of the dough rectangle, brush the right-hand 2/3rds of the dough rectangle with olive oil. The unbrushed surface areas will be used to seal the loaf.
- Sprinkle the olive oil-coated surface with a third of the Italian Seasoning Mix and half of the cheese mixture.
- Arrange the filling on the olive oil-coated center third of the dough rectangle. Sprinkle the filling the rest of the cheese mixture.
- Fold the right third of the dough rectangle over the arranged filling. Gently press down the uncoated upper 2 inches of the top and bottom sealing the ends. Fold the left third of the dough over and a little under the loaf. Fold the top and bottom edges under the loaf to seal the loaf.
- Brush the whole upper surface of the loaf with the egg wash and sprinkle on the rest of the Italian Seasoning Mix.
- Bake the loaf for 20 minutes at 375°F. When done, remove the loaf to a platter and allow it to cool a little before slicing. and serving.
The Rating
Reviewed by 2 people-
Sounds delish. Perfect.
jenniferbyrdez
in kenner loved it
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WOW! That is molto bene! Thanks, buddy, Joymarie
mystic_river1
in Bradenton loved it
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