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Recipe
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TitlePizza Loaf
IngredientsThere are 4-6 generous servings per loaf.

A family favorite that I started making almost 30 years ago! It’s similar to a calzone, but with a more dramatic, family style presentation.


1 pkg (4 loaves) frozen bread dough, thawed and at room temperature (the whole wheat variety works well, and adds some extra fiber and nutritional value)
1 ½ lb ground beef (or meatloaf mix)
½ tsp fennel seed (optional – adds a little sausage flavor)
1 large, or 2 medium onions (about 2 cups, coarsely chopped)
1 cup green bell pepper, chopped (I love the ones you can buy frozen!)
2-3 cloves garlic, finely minced
1 8-oz pkg sliced pepperoni, cut into smaller pieces
1 large can mushroom bits, drained (optional)
2 Tblsp tomato paste
1 tsp sugar (optional)
1 14-oz can crushed or diced tomato
Italian seasoning – basil, oregano, rosemary, thyme – to taste
2 tsp paprika
salt & pepper
½ cup grated parmesan cheese
4 cups shredded pizza cheese – either pure mozzarella, or a blend
½ stick butter, melted
toothpicks




MethodIn a large stockpot or dutch oven, start browning beef with fennel seed in very little oil. In a saucepan, again with very little oil, start sautéing onions and green pepper. When the onions start to soften, add pepperoni, garlic and mushrooms to onion mixture. Once meat is browned, add seasoning and tomato paste. When the onions are a translucent red (from the pepperoni) and all moisture from the mushrooms has dissipated, add to the stockpot with the meat. Add tomato (and sugar, if desired).

Simmer filling slowly for about 30 minutes – you want a thick, fairly dry mixture, but with enough moisture to keep it stir-able. Think of a thick Sloppy Joe. Add water if necessary, or more tomato, if desired. Add parmesan and about 1 cup of moz. or moz blend. Stir until fully combined, and then take off heat.

Preheat oven to temperature that the bread dough recommends. Roll out each loaf of dough to about 10” x 15”, and place on a baking sheet. In the outer 2“, cut slices about an inch and a half apart in a downward direction – sort of like

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Mound about a fourth of the cooled filling down the center of each loaf, leaving just a little dough exposed before you get to the cuts on each side. Divide remaining cheese over filling. Now, starting at the top (as “illustrated”), BRAID the bread strips - left, then right, then left… stretching each a little and tucking each strip into the exposed dough on the opposite side of the filling, a little further down. As you go, they will lock each other into place. Use toothpicks as necessary to hold the last two strips in place (the last two, you’ll want to tuck upwards to make it pretty). Gently mold loaf into an even shape (I usually end up moving it into the diagonal of the pan). Brush with melted butter, and let rise about 20 minutes, readjusting toothpicks as necessary.

Bake per the bread instructions. Let it rest at least 15 minutes before slicing.
Posted byLinda
Posted onTuesday 16 September 2008 - 20:58:30
 




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