Salsiccia Bread
Recipe from Midwest Living

Salsiccia is Italian for "sausage," and it's a tasty part of the filling in this savory appetizer bread. The filling makes a spiraling swirl down the middle of the bread.



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Ingredients
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    8   ounces 
    bulk Italian sausage
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    1/2  cup 
    chopped peeled potato
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    2   
    cloves garlic, minced
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    1/2 10  ounce package 
    frozen chopped spinach, thawed and well-drained
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    1  8  ounce can 
    pizza sauce
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    2   tablespoons 
    drained, snipped oil-packed dried tomatoes
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    1  16  ounce loaf 
    frozen bread dough, thawed
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    1   teaspoon 
    olive oil

Directions
For filling:

1.
In a large skillet, cook sausage, potato, and garlic until sausage is brown and potato is tender. Drain off fat. Stir in spinach, 1/3 cup of the pizza sauce, and dried tomatoes. Set aside.
2.
On a lightly floured surface, roll dough to a 12x9-inch rectangle, stopping occasionally to let dough relax a few minutes for easier rolling. Spread sausage mixture evenly over dough, leaving a 1-inch border on all sides. Starting from a short side, roll up dough into a spiral. Moisten edge and ends; pinch seams to seal. Transfer to a lightly greased baking sheet. Cover and let rise in a warm place till nearly double (30 to 45 minutes).
3.
Lightly brush loaf with oil. Bake in a 350 degree F oven for 25 to 30 minutes or until loaf is golden brown. Transfer to a wire rack; cool about 30 minutes before cutting. Serve with remaining pizza sauce for dipping. Makes 6 to 8 servings.
Note
  • Store leftovers, wrapped in foil, in refrigerator up to 2 days. To reheat, bake wrapped loaf in 350 degree F oven for 15 to 20 minutes or until heated.
Nutrition information
Per Serving: cal. (kcal) 373, Fat, total (g) 16, chol. (mg) 29, sat. fat (g) 4, carb. (g) 42, Monosaturated fat (g) 6, Polyunsaturated fat (g) 2, fiber (g) 2, sugar (g) 3, pro. (g) 12, vit. A (IU) 3353, vit. C (mg) 9, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 69, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 830, Potassium (mg) 197, calcium (mg) 61, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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