Stuffed Pizza Loaf

Stuffed Pizza Loaf

Dough:

1 envelope active dry yeast

1 t. sugar

2 T. olive oil

2 t. salt

About 4 C. all-purpose flour

Filling:

1/4 lb. thinly sliced provolone cheese

1/4 lb. thinly sliced salami

1/4 lb. thinly sliced baked ham or prosciutto

1/4 C. grated Parmesan or Romano cheese

1 large egg

Prepare Dough: In large bowl, stir yeast and sugar into 1/4 cup warm water (105 to 115°F). Let stand until yeast mixture foams, about 5 minutes.

With wooden spoon, stir in oil, salt, and 1 cup warm water. Gradually add 3 1/2 cups flour, stirring until a stiff dough forms. Turn dough onto floured surface and knead until smooth and elastic, 7 to 10 minutes, working in more flour (about 1/2 cup) while kneading.

Shape dough into a ball; place in greased large bowl, turning dough over to grease top. Cover bowl with plastic wrap and let rise in warm place (80 to 85°F) until doubled, about 1 hour.

Punch down dough. Turn dough onto lightly floured surface; cover and let rest 15 minutes for easier shaping.

Grease large cookie sheet (17″ by 14″). On lightly floured surface, with floured rolling pin, roll dough into a 16″ by 12″ rectangle.

Prepare Filling: Arrange cheese slices on dough up to 1/2 inch from edges, overlapping slices slightly if necessary. Repeat with salami and ham. Sprinkle with grated cheese. From a long side, roll up dough jelly-roll fashion. Pinch seam and ends to seal, and tuck ends under slightly. Place loaf, seam side down, diagonally on cookie sheet. Cover with greased plastic wrap; let rest 15 minutes. Meanwhile, preheat oven to 375°F.

In cup, with fork, beat egg slightly. Brush loaf with egg. With knife, make 5 long diagonal slashes in top of loaf, about 1/4-inch deep. Bake loaf 30 to 35 minutes, until browned. Loosen bottom of loaf with wide metal spatula and slide onto wire rack. Cool slightly to serve warm, or cool completely to serve later. To reheat, place on cookie sheet in preheated 375°F oven 10 to 15 minutes, until warm.