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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
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Cook'n in Italy 
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Italian Country Loaf Rustica |
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Serves: 8 Print this RecipeMiranda Desantis - East Windsor, New Jersey Bake-Off® Contest 33, 1988 Prize Winner Savory Italian sausage, cheese and red pepper are baked inside batter bread to make a hearty, attractive main dish. Surprisingly easy to prepare, it is sliced into wedges to serve. FILLING 1 pound sweet Italian sausages 1/2 cup chopped onions 2 to 4 cloves garlic, minced 2 cups (8 oz.) cubed mozzarella cheese 1 (7-ounce) jar mild roasted red pepper, drained, chopped BREAD 1 1/2 cups all-purpose flour 1/2 cup whole wheat flour 1/2 cup yellow cornmeal 1 tablespoon sugar 1/2 teaspoon salt 1 package fast-acting dry yeast 1 1/4 cups water, heated to 120 to 130°F. 2 teaspoons margarine or butter, softened 1 egg, beaten 2 to 3 teaspoons sesame seeds If sausage comes in casing, remove casing; break up. In large skillet, brown sausage, onion and garlic.** Drain; set aside. For the bread, in large bowl, combine 1/2 cup of the all-purpose flour, whole wheat flour, cornmeal, sugar, salt and yeast; blend well. Stir in hot water and margarine; mix well. Stir in remaining 1 cup all-purpose flour to form a stiff batter. Cover; let rest 10 minutes. Grease 9- or 10-inch springform pan. Stir down dough. Spread about 2/3 of dough in bottom and 2-inches up sides of greased pan. Add cheese and peppers to meat mixture; spoon over dough. Gently pull dough on sides over meat mixture. Drop tablespoonfuls of remaining dough over filling. With back of spoon or buttered fingers, carefully spread to cover. (Top will appear rough.) Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light, 20 to 30 minutes. Heat oven to 400°F. Brush top of dough with beaten egg; sprinkle with sesame seed. Bake at 400°F. for 25 to 35 minutes or until bread begins to pull away from sides of pan and edges are deep golden brown. Cool 5 minutes. Loosen edges with knife; remove sides of pan. To serve, cut into wedges. Store in refrigerator. TIPS: *Two medium chopped red bell peppers (1 1/4 cups) can be substituted for roasted red peppers. **If using chopped red bell peppers, cook with sausage, onion and garlic. Continue as directed above. HIGH ALTITUDE - Above 3,500 feet: No change. Nutrition Per Serving: Calories 350; Protein 19g; Carbohydrate 35g; Fat 15g; Sodium 550mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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