Italian Picnic Bread

Votes: 1

Time: 1 hour 50 min.
Complexity: easily
Servings: 10

Nutritional value per serving:

Calories 615, total fat 37 G., saturated fats 13 G., proteins 26 G., carbohydrates 42 G., fiber 3 G., cholesterol 98 mg, sodium 1481 mg, sugar 4 G.

This delicious bread is filled with pepperoni, sausage, and ham, plus bell peppers and onions—all the classic toppings of a great meat pizza. Cut it into bite-sized pieces and serve as an appetizer at your next house party.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g raw hot Italian sausage, casings removed
1/4 cup olive oil
220 g of mushrooms, thinly sliced
1 medium green bell pepper, seeded and thinly sliced
1 medium red onion, thinly sliced
1/4 cup pitted black olives, quartered
Premium flour for working with dough
700 g of store-bought pizza dough
1 package of sliced pepperoni, weighing 170 g.
4 slices of ham, each cut into 8 strips
1 tbsp. store-bought marinara sauce
3 tbsp. grated mozzarella (250 gr.)
1 large egg, beaten to coat the dough
1 teaspoon garlic powder

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: minced sausage, sweet pepper, olive, champignon mushrooms, marinara sauce, yeast dough, ham, pepperoni sausage

Cooking the dish according to the recipe:

Preheat oven to 200°C. Line a baking sheet with parchment paper.
In a large nonstick skillet over medium-high heat, cook the sausage, stirring and breaking it up into small pieces, until browned and no longer pink, about 10 minutes. Transfer the sausage to paper towels to drain any excess fat, and return the skillet to medium heat.

Heat the oil in a frying pan, then add the mushrooms. Season with salt and pepper and cook, stirring, until golden brown, 8-10 minutes. Add the bell pepper and onion and cook, stirring, until softened, 6-8 minutes. Transfer the vegetables and mushrooms to a bowl and add the olives.
On a lightly floured work surface, roll the dough into a 20x14-inch rectangle. Evenly distribute the pepperoni slices, ham strips, and browned sausage along the shorter side of the dough, leaving a 1-inch border. Then spread the marinara sauce evenly over the meat.
Sprinkle the sauce with mozzarella, then evenly distribute the vegetables and mushrooms over the cheese. Starting from the short side, roll the dough tightly into a roll. Pinch the open seams on the sides to seal, then tuck them under the roll.

Note

To make the dough easier to work with, refrigerate it for 10-15 minutes before using.
Transfer the roll to the prepared baking sheet, brush with beaten egg, and sprinkle with garlic powder. Bake until golden brown, about 40 minutes.
Let the bread cool for at least 10 minutes. Slice it in half lengthwise, cut each half crosswise into 4 equal pieces, and serve warm.