- Makes: 6 to 8 servings
- Prep 25 mins
- Rise 30 mins to 45 mins
- Bake 25 mins to 30 mins
- Cool 30 mins
Salsiccia is Italian for "sausage," and it's a tasty part of the filling in this savory appetizer bread. The filling makes a spiraling swirl down the middle of the bread.
bulk Italian sausage
chopped peeled potato
cloves garlic, minced
frozen chopped spinach, thawed and well-drained
drained, snipped oil-packed dried tomatoes
frozen bread dough, thawed
- For filling: In a large skillet, cook sausage, potato, and garlic until sausage is brown and potato is tender. Drain off fat. Stir in spinach, 1/3 cup of the pizza sauce, and dried tomatoes. Set aside.
- On a lightly floured surface, roll dough to a 12x9-inch rectangle, stopping occasionally to let dough relax a few minutes for easier rolling. Spread sausage mixture evenly over dough, leaving a 1-inch border on all sides. Starting from a short side, roll up dough into a spiral. Moisten edge and ends; pinch seams to seal. Transfer to a lightly greased baking sheet. Cover and let rise in a warm place till nearly double (30 to 45 minutes).
- Lightly brush loaf with oil. Bake in a 350 degree F oven for 25 to 30 minutes or until loaf is golden brown. Transfer to a wire rack; cool about 30 minutes before cutting. Serve with remaining pizza sauce for dipping. Makes 6 to 8 servings.
- Store leftovers, wrapped in foil, in refrigerator up to 2 days. To reheat, bake wrapped loaf in 350 degree F oven for 15 to 20 minutes or until heated.
(Salsiccia Bread)Servings Per Recipe 6, Pyridoxine (Vit. B6) (mg) 0, Monounsaturated fat (g) 6, Folate (µg) 69, Polyunsaturated fat (g) 2, Riboflavin (mg) 0, chol. (mg) 29, Niacin (mg) 2, sat. fat (g) 4, Potassium (mg) 197, cal. (kcal) 373, calcium (mg) 61, Cobalamin (Vit. B12) (µg) 0, fiber (g) 2, sodium (mg) 830, sugar (g) 3, Thiamin (mg) 0, Fat, total (g) 16, vit. A (IU) 3353, iron (mg) 3, pro. (g) 12, vit. C (mg) 9, carb. (g) 42