Bay of Naples Loaf
Posted in Meats Bread, Ethnicity Breads on the February 16, 2008
Ingredient :
1 pk Frozen spinach (10 oz), crust dough (10 oz), thawed and drained
1 cn Refrigerated prepared pizza
17 oz jar diced pimientos, drained
4 c Mozzarella cheese grated
1 lb Spicy pork sausage
1 Egg lightly beaten
1 pk Sliced pepperoni 3 oz
1/2 c Tomato sauce
12 Large stuffed green pimiento
1 ts Oregano flakes
1/2 ts Basil flakes, cut in half
How To …
Preheat oven to 400F. Unroll dough and cut a quarter of the dough crosswise, set aside. Line a greased 9 1/4×5 1/4×2 1/2-inch loaf pan with the large piece of dough. Moisten dough with water in the corners and press to seal. Place half the cheese on the bottom of the dough and top with sausage. Spoon tomato sauce over sausage and sprinkle with basil and oregano. Mix the egg with spinach and spread over a tomato sauce. Pimientos layer on top of spinach and top with the remaining cheese. Arrange pepperoni on top of the layer of cheese. Top with olive halves. Cover the dough filling and crimp edges of the reserved dough to seal. Cut slits in top of dough to allow steam to escape. Bake 50 minutes or until pastry is golden brown, if the crust brown too quickly, cover with aluminum foil loosely. Cool 10 minutes before removing from pan and cut into slices. This bread recipes could serve eight people.
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