ITALIAN STUFFED BREAD

30 mins
Serves 6
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Directions

  1. 1Preheat oven to 350F
  2. 2Preheat oven to 350F
  3. 3Preheat oven to 350F
  4. 4Slice the loaf in half.
  5. 5Slice the loaf in half.
  6. 6Slice the loaf in half.
  7. 7Remove most, but not all of the bread from the bottom. Be careful NOT to break through the crust.
  8. 8Remove most, but not all of the bread from the bottom. Be careful NOT to break through the crust.
  9. 9Remove most, but not all of the bread from the bottom. Be careful NOT to break through the crust.
  10. 10Add 4 slices of mozzarella, followed by tomato, then olive oil, oregano, 2 cloves grated garlic, salt, prosciutto & remaining 4 slices of fresh mozzarella.
  11. 11Add 4 slices of mozzarella, followed by tomato, then olive oil, oregano, 2 cloves grated garlic, salt, prosciutto & remaining 4 slices of fresh mozzarella.
  12. 12Add 4 slices of mozzarella, followed by tomato, then olive oil, oregano, 2 cloves grated garlic, salt, prosciutto & remaining 4 slices of fresh mozzarella.
  13. 13Brush the top of the loaf with olive oil and grate 1 clove of garlic over the bread.
  14. 14Brush the top of the loaf with olive oil and grate 1 clove of garlic over the bread.
  15. 15Brush the top of the loaf with olive oil and grate 1 clove of garlic over the bread.
  16. 16Bake the bottom in oven for 20 minutes or until the mozzarella has melted and the bread is golden brown. Bake the top for about 10 minutes or until golden brown.
  17. 17Bake the bottom in oven for 20 minutes or until the mozzarella has melted and the bread is golden brown. Bake the top for about 10 minutes or until golden brown.
  18. 18Bake the bottom in oven for 20 minutes or until the mozzarella has melted and the bread is golden brown. Bake the top for about 10 minutes or until golden brown.
  19. 19Top the base with pesto, cover, slice and serve as shown!
  20. 20Top the base with pesto, cover, slice and serve as shown!
  21. 21Top the base with pesto, cover, slice and serve as shown!

Ingredients

  • 1 13 inch loaf of thick crusty bread
  • 1 13 inch loaf of thick crusty bread
  • 1 13 inch loaf of thick crusty bread
  • 8 slices fresh mozzarella
  • 8 slices fresh mozzarella
  • 8 slices fresh mozzarella
  • 2 ripe Roma tomatoes
  • 2 ripe Roma tomatoes
  • 2 ripe Roma tomatoes
  • 1 tsp fresh or dry oregano
  • 1 tsp fresh or dry oregano
  • 1 tsp fresh or dry oregano
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 3 cloves garlic
  • 3 cloves garlic
  • 3 cloves garlic
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 3 or 4 slices prosciutto, ham or turkey
  • 3 or 4 slices prosciutto, ham or turkey
  • 3 or 4 slices prosciutto, ham or turkey
  • 0.5 cup pesto
  • 0.5 cup pesto
  • 0.5 cup pesto

Equipment

ovenknifespoongraterpastry brush