March 6, 2009


Servings: One loaf will serve 4-6 people

What you will need:

Dough -Make your dough from scratch or I use the frozen Rhodes dough loafs, it's easier.
Let your loaves thaw for 4-6 hours. If you cover them with a greased piece of aluminum foil and then place a towl over the dough, it wont get hard.

Sauce: Prepare first and let simmer all day (this makes enough for 2 loaves)
1 Red Bell Pepper (chopped)
1 Yellow Bell Pepper (chopped)
1 package sliced mushrooms
2 large cans of stewed tomatoes
1 small can of tomato paste
1 sm. sweet onion (chopped)
2 cloves minced garlic
Italian Seasoning (I use black pepper, rosemary, thyme, and oregano)

1lb. Italian Salami (the more favorful the better)
Fresh Spinach
1lb. Ham
2lbs. Provolone cheese
1/2 lb. pepperoni
Mustard (optional)

Preheat oven to 400. Roll out dough to maximum size. Spread 2T mustard on dough. Layer your meat, cheese and spinach; Ham, cheese, salami, spinach and pepperoni twice across the longer middle section of the dough. Fold long ends over each other and then tuck the ends under so your cheese will stay inside. Bake for 20 minutes. Remove from oven and spread 2T per loaf of melted butter to give a golden brown color. Return to oven for 10 minutes.

Cut loaves into 2" slices and cover slices with sauce. EAT and ENJOY!

This receipe is one of our family favorites

No comments: