Stromboli Bread Wreath
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 721
- Total Fat
- 49
- Saturated Fat
- 13
- Carbohydrates
- 39
- Dietary Fiber
- 3
- Sugar
- 1
- Protein
- 30
- Cholesterol
- 68
- Sodium
- 1958
- Total: 4 hr 30 min (includes resting time)
- Active: 40 min
Ingredients
1 pound fresh pizza dough
Nonstick cooking spray, for the pan
2 tablespoons olive oil, plus more for brushing
1 pound sweet Italian sausage, removed from casing
All-purpose flour, for dusting
2 cups fresh or store-bought basil pesto
4 ounces mortadella, thinly sliced and cut into squares
2 ounces pepperoni, thinly sliced and cut into squares
2 ounces Genoa salami, thinly sliced and cut into squares
8 ounces mozzarella, deli-sliced (the drier the better), cut into squares
3 sun-dried tomatoes
Directions
- Remove the pizza dough from the refrigerator and allow to come to room temperature, 2 to 3 hours.
- Preheat the oven to 375 degrees F. Spray a Bundt pan with nonstick cooking spray.
- Add the olive oil to a medium saute pan over medium-high heat and cook the sausage until brown, 12 to 15 minutes. Transfer to a medium bowl with a slotted spoon and allow to cool slightly.
- Roll out the dough on a lightly floured surface into a long oval about 10 inches wide by 18 inches long. Spread 1/2 cup pesto in the middle of the dough, leaving about a 2-inch dough border.
- Add the mortadella, pepperoni, salami and mozzarella to the cooked sausage and toss to combine.
- Scoop the sausage mixture on top of the pesto. Fold both sides of the dough lengthwise around the filling to create a seam along the center of the log. Crimp the seam to seal. Place in the greased Bundt pan seam-side up. Poke holes along the top to release the steam. Bake until golden brown on top, about 25 minutes.
- Let rest for 5 minutes. Place a cutting board on top of the Bundt pan and flip the wreath out carefully, then remove the pan.
- Form a sun-dried tomato bow by cutting one sun-dried tomato in half lengthwise. Arrange the remaining 2 sun-dried tomatoes end-to-end, then wrap one of the halves around its center and secure with a toothpick to make the bow. Cut the remaining half lengthwise into 2 pieces and arrange them hanging down from behind the back of the bow, securing with a toothpick.
- Serve the wreath with the remaining pesto in a bowl in the center. Garnish with the sun-dried tomato bow and gaze at the glory of the sausage wreath!