JACK LAMBERT'S PIZZA BREAD
Source of Recipe
Miami Herald: Cook's Corner
Recipe Introduction
I tracked down this recipe for a Pittsburgh native in a Steelers cookbook, attributed to Hall of Famer Jack Lambert. The filling is enough to overstuff a pound of dough; you could easily stretch it over two.
List of Ingredients
• 1 (16-ounce) loaf frozen bread dough
• 1 pound Italian sausage
• 1 large onion, diced
• 2 garlic cloves, minced
• 1/3 cup plus ½ cup grated Parmesan or Romano cheese
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Freshly ground pepper
• 1 to 2 tablespoons olive oil
• 1 egg, well beaten
• 1 pound sliced fresh mushrooms
• ½ to 1 pound mozzarella cheese slices, to taste
• 1 cup sliced pepperoni
Recipe
Thaw dough and allow it to rise according to package directions. Remove and discard sausage casing. Cook meat with onion and garlic until well done, about 12 minutes, stirring to crumble it. Add 1/3 cup Parmesan cheese, the basil, oregano and pepper to taste; cook about 5 minutes longer. Drain well and set aside.
Punch down dough and pat into a 12-inch oval. Brush with olive oil, then egg. Top evenly with sausage mixture. Layer on the remaining ½ cup Parmesan, the mushrooms, mozzarella and pepperoni.
Roll dough jelly-roll fashion into a loaf, sealing edges with beaten egg. Place seam side down on a baking sheet and let rise about 30 minutes. Heat oven to 350 degrees.
Bake bread about 35 minutes, until golden brown. Cool slightly before slicing. Makes 12 servings.
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