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.

Source: Midwest Living

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Recipe Summary

prep:
25 mins
rise:
30 mins to 45 mins
bake:
25 mins to 30 mins at 350°
cool:
30 mins
Servings:
6
Max Servings:
8
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Ingredients

Ingredient Checklist

Directions

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.

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Instructions Checklist
  • 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).

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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.

Tips

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.

Nutrition Facts

373 calories; total fat 16g; saturated fat 4g; polyunsaturated fat 2g; monounsaturated fat 6g; cholesterol 29mg; sodium 830mg; potassium 197mg; carbohydrates 42g; fiber 2g; sugar 3g; protein 12g; vitamin a 3353IU; vitamin c 9mg; thiaminmg; riboflavinmg; niacin equivalents 2mg; vitamin b6mg; folate 69mcg; vitamin b12mcg; calcium 61mg; iron 3mg.

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