Tuesday, September 16, 2014

Easy Peasy Salami Bread and Marinara Sauce...

A long, long time ago in a far away land, my sweet sister gave me an easy "new to cooking" recipe...and today I thought I'd share it with you!  It is seriously one of those "no-fail" recipes that a working girl can throw together quickly.  Just be sure to get the dough out of the freezer before heading to work!

Salami Bread (makes ONE loaf)

Frozen bread loaf
1 package salami (I use beef)  
1 package sliced provolone or mozzarella  OR shredded mozzarella
marinara sauce, *recipe below
garlic powder
Italian seasoning
(Note: you can use more salami and cheese than this, the amount you use is really a personal preference.)
Take out one loaf of frozen bread and thaw it out according to package instructions.  I'm making two to show you a variation.  Be sure to spray the plastic wrap with oil or the dough will stick!

Let them rise and rise and rise!  

Once it is thawed and has risen, punch it down and roll it out into a rough rectangle.  It doesn't have to be perfect.  I tend to roll mine and then stretch it a bit.  Don't forget to flour the board or counter so it doesn't stick.

Once the rectangle is done, sprinkle it with the seasonings .  I don't measure it but I'd say a teaspoon of each, maybe a little more.
Then layer the meat and cheese on top of that.  There are 8 slices of salami to a pack...2 are hidden under the cheese...

If you don't have sliced cheese, you can use shredded instead...just don't overload it.  Also, keep the cheese a bit away from the edge so the seam can close.

Roll it up jelly roll style, starting with a short end.  Don't be gentle, stretch the dough and secure the seam well.  Dough is so forgiving, just pull and yank until you get it the way you want it.  

Then pinch the ends closed.  This loaf has more meat and cheese in it, can you tell?  hahaha

Now put the loaf into a greased loaf pan, seam side down.  If you don't put the seam side down, the bread will open and all the stuff will pop out!  You can see the one of the left had more stuff inside of it so it is bigger (we ate that one first...)

Bake at 350 until golden brown.  About 20-30 minutes, depending on your oven.  You are only baking the bread, not the salami, so once the bread is done, everything is done!
Let it cool 5-10 minutes so the cheese won't glob out everywhere.

*For the sauce:
Saute half an onion that has been minced, (or rehydrate a palmful of dehyrated minced onions and saute a moment) add 4 crushed cloves of garlic, 1 can tomato paste, 1 small can tomato sauce,  2 cups of water. Juice of 1 lemon, salt and pepper, 1/2 tsp oregano, 1/2 tsp sugar and a scant tsp of chili powder for kick.*

To serve,  put a puddle of  marinara sauce on a plate and place a thick slice of the bread right on top.   YUM.

I serve this with a simple salad and it is always a hit.  Too bad Matt wasn't here to enjoy it this week!

1 comment:

A Little Creation said...

Oooo... I'm going to pin this so I can remember it for the
GS Mother/Daughter Tea.
Thanks, Chris =]

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