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Ingredients
3/4 lb. bulk Italian
sausage
1 cup diced pepperoni
2 cups grated mozzarella
cheese, divided
1 cup bottled pizza
sauce
2 1/4 cups flour (plus
more as needed)
1 teaspoon salt
1 package or 1
tablespoon bread yeast
1 cup warm water
1 tablespoon butter,
melted
1 egg white, lightly beaten
Directions
Preheat oven to 400°
F.
In a large skillet over
medium-high heat, cook sausage until browned,
breaking up into chunks while cooking.
Pour off any drippings. Set aside.
In a large mixing bowl,
whisk together flour, sugar, salt and yeast.
Make a well in the
middle of the flour mixture. Pour water and melted
butter into
the well. Gradually mix with a fork until fully combined
and there are no crumbs.
Transfer dough to a lightly floured work area and begin kneading by folding
dough into itself repeatedly while gently squeezing.
If dough is too sticky to knead and gets stuck to
your fingers, sprinkle a small additional amount of
flour over dough and on work area while kneading. Continue sprinkling
additional flour until dough no longer sticks to
your hands but is still soft. Continue kneading
until dough is smooth and all flour has been
incorporated into dough.
Grease a large baking
sheet and sprinkle lightly with some cornmeal. Roll
dough into a 14" x 10" rectangle and transfer to
baking sheet. Pour 1/2 cup of the pizza sauce down
the center third section of the dough, spreading to
evenly cover. Sprinkle 1 cup of the cheese evenly
over the pizza sauce. Sprinkle cooked sausage and
diced pepperoni evenly over cheese. Top with remaining
pizza sauce, then remaining 1 cup of
cheese.
On outer third sections
of dough, cut 1-inch-wide strips from edge of of filling out to dough edges.
Alternating sides, lift one strip at a time and fold
over top of filling at an angle, overlapping strips
(try not to stretch dough).
Place a large shallow
pan on counter and half fill it with boiling water
(this will help dough rise more quickly).
Place baking sheet on top of pan and cover meat loaf
with a light-weight towel to prevent dough from
drying out. Allow to rise for about 20 minutes.
Brush top and sides of
loaf with egg white (this creates a nice shine during
baking process), then sprinkle with additional
cornmeal. Bake for 15-20 minutes or until golden brown.
Cool slightly (about 1-2 minutes), then slice into
individual servings and serve. Refrigerate leftovers and reheat to serve
or eat cold. |
