MI Coop Kitchen

Italian Salami and Cheese Stuffed Bread

Recipe by
Great Lakes Energy Cooperative  
  • 1 tablespoon butter, melted
  • 1 teaspoon finely chopped fresh garlic
  • 1 (1-pound) loaf frozen bread dough, thawed
  • 1/4 pound thinly sliced deli Genoa salami
  • 6 (1-ounce) slices mozzarella cheese, cut into strips
  • 1/2 cup ricotta cheese
  • 2 green onion stalks, diced
  • 1 large egg, beaten with 1 teaspoon water
  • 1 teaspoon Italian seasoning

Stir together butter and garlic in bowl. Roll out bread dough on a lightly floured surface into a 12-inch square. Place on lightly greased baking sheet; brush with butter mixture. Layer salami, cheese, then spread ricotta, and add onions down a 3-inch strip of center of dough to within 1/2-inch of top and bottom, leaving 4 1/2 inches of dough on each side of filling. Sprinkle Italian seasoning over the top of the salami and cheeses mixture. Cut twelve 3-inch-long strips, 1-inch apart, along both sides of filling. Fold strips across filling at an angle, alternating sides to give a braided effect. Pinch dough at bottom and top to seal. Cover; let rise in warm place 30-45 minutes or until almost double in size. Heat oven to 350 F. Combine egg and water in bowl; brush over braid. Sprinkle top of bread lightly with Italian seasoning. Bake for 25-35 minutes or until golden brown. Remove from oven, cool slightly and cut into slices.

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