Recipe

Shirley Galladoras Stuffed Italian Loaf Recipe

	Oldgringo / All my dishes 6 months, 3 weeks ago 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. Prep:90m Cook:30m Servings:6	Oldgringo
	stuffed italian loaf

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Ingredients

1 recipe Basic Pizza Crust Dough; see Recipe

2 tablespoons olive oil

2/3 cup chopped onion

2 minced garlic cloves

1/2 teaspoon dried Greek oregano leaves

2 tablespoons butter

8 oz sliced cremini mushrooms

1/2 teaspoon dried thyme leaves

1-1/2 lbs Italian sausage; removed from casing

1 14-oz can diced tomato meats; well drained

2/3 cup pitted kalamata olives; coarsely chopped

1/4 cup minced Italian parsley leaves

1/4 teaspoon onion powder

1/8 teaspoon garlic powder

1/2 cup Italian seasoned breadcrumbs; as a filling binder

2 tablespoons olive oil

1 tablespoon Italian Seasoning Mix; divided

3 tablespoons Romano cheese; grated

3 tablespoons Parmesan cheese; grated

1 egg; beaten with water

2 tablespoons cold water

Directions

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.

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Comments

lunasea 6 months, 3 weeks ago said:
Holy, moley - this sounds like heaven all wrapped into a sealed crust! I just keep reading this and thinking this may one of the best recipes I have ever heard of. You are speaking my language...thank you. I can't wait to try this recipe and maybe I should create a special occasion to do so. Something this wonderful should be shared!

I'll report back after I make it. =)

mystic_river1 6 months, 3 weeks ago said:
WOW! That is molto bene! Thanks, buddy, Joymarie