ITALIAN FILLED BREAD

By gaster16

Ingredients

• 2 tablespoons olive oil
• 1 small onion minced
• 1 garlic clove minced
• 1 can (35 oz.) Italian peeled tomatoes with their juice
• 2 tablespoons heavy cream
• 1 lb. Italian sweet sausage casings removed
• 1/4 teaspoon freshly ground pepper
• 1/2 teaspoon oregano
• 1/2 teaspoon basil
• 1/2 teaspoon salt
• 1/2 recipe quick bread dough
• 3/4 cup finely diced mozzarella cheese
• 1/4 cup freshly grated Parmesan cheese
• 1 egg beaten

Preparation

Step 1

n medium saucepan heat oil. Add onion and garlic and saute over moderate heat until just translucent, about 3 minutes. Add tomatoes and cream and cook for 15 minutes. Meanwhile in medium skillet fry sausage over moderate heat, breaking up meat as it cooks. Drain excess fat and add to tomato mixture. Add freshly ground pepper, oregano, basil, and salt. Cook stirring occasionally for 15 minutes longer. The sauce should be very thick and reduced to about 2-1/2 cups. Let sauce cool to room temperature. Filling can be made ahead. Cover and refrigerate up to 3 days. Let sauce return to room temperature before proceeding. Preheat oven to 425 degrees. Roll out dough on a floured surface into a 16x12” rectangle about 3/8” thick. Leaving a 1-1/2” border on the two short sides, spread the sauce in a 4” band down the center of the dough. Cover with mozzarella and Parmesan cheeses. Fold the two short ends of the dough up and over the filling. Dampen the long edges of dough with cold water and pull up to completely enclose filling, overlapping by about 1” on top, press gently to seal. Flip the loaf over, seam-side down, onto a greased baking sheet. Slash the top in several places to allow the steam to escape. Brush with beaten egg and bake at once until the outside is browned and the dough is cooked through about 35 minutes.