Jack Lambert's pizza bread

February 6, 2008 

Jack Lambert's pizza bread

1 (16-ounce) loaf frozen bread dough

1 pound Italian sausage

1 large onion, diced

2 garlic cloves, minced

1/3 cup plus 1/2 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

1/2 to 1 pound mozzarella cheese slices, to taste

1 cup sliced pepperoni

Makes 12 servings.

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 1/2 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.

Nutritional information per serving: 427 calories (54 percent from fat), 25.6 g fat (10.5 g saturated, 10.9 g monounsaturated), 75.2 mg cholesterol, 23.1 g protein, 25.4 g carbohydrates, 1.5 g fiber, 937.2 mg sodium.

The Telegraph is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere in the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

Commenting FAQs | Terms of Service