Categories: Sandwiches
Ingredients
- 1/2 lb. bulk Italian sausage
- 1 pkg. active dry yeast
- 1 cup warm water
- 2 3/4 to 3 1/4 cups all-purpose flour
- 1 tbsp. butter, melted
- 1/3 lb. sliced provolone cheese
- 1/3 lb. thinly sliced Genoa salami
- 1 cup shredded cheddar cheese
- 1 large egg white
Directions
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Preheat oven to 400. In a large skillet over medium heat, cook and crumble Italian sausage until no longer pink, 4-6 minutes; drain.
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Meanwhile, dissolve yeast in warm water. In another bowl, combine 1 1/2 cups flour and melted butter; add yeast mixture. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough.
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Turn onto a lightly floured surface; roll into a 13×10-in. rectangle. Transfer to a parchment paper-lined baking sheet. Layer cheese and salami slices down center of rectangle; top with crumbled sausage and shredded cheddar. On each long side, cut 1-in. wide strips about 2 inches into the center. Starting at one end, fold alternating strips at an angle across filling. Pinch both ends to seal.
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Whisk egg white; brush over pastry. Bake until golden brown, 25-30 minutes.