Recipe: New Orleans Muffuletta Stuffed Bread (bread machine or frozen dough)

Judy - This recipe was posted by Becky, LA 6-21-1998. Sounds yummy. Is it close? Kel

Note from Becky's post: Here's a recipe I use here in south Louisiana adapted to be somewhat like the New orleans Muffuletta. I use the bread machine to make dough- frozen would do fine. You can change the ingredients to suit your taste. You could use any combination of meats and cheeses- I've done it with hot pepper cheese and shrimp- pizza sauce, cheese and pepperoni- feta, artichoke hearts,sun dried tomatoes,romano. So you see this is just something to go by- do your own thing.

NEW ORLEANS MUFFULETTA STUFFED BREAD
(bread machine)

Excellent for a buffet, picnic or as an appetizer.

FOR THE BREAD DOUGH:
1 1/2 cups warm water (80-100 degrees F)
2 tablespoons olive oil
4 cups bread flour
1/4 cup grated Parmesan cheese
1 teaspoon salt
2 teaspoons yeast
FOR THE FILLING:
1/2 cup chopped onion
1/2 cup chopped bell pepper
1/2 cup grated Romano cheese
3/4 cup Ricotta cheese
1/4 cup chopped ham
1/4 cup chopped pepperoni
2 cloves garlic, chopped fine

TO PREPARE THE DOUGH:
Add all ingredients to bread machine according to manufacturers directions. Process with machine on DOUGH setting.

TO FILL AND BAKE:
Roll bread dough into a 20x15-inch rectangle. Sprinkle each ingredient from the filling list evenly over dough. Roll jelly roll style to make 20-inch loaf. Be sure to seal edges and ends carefully.

Place seam side down on baking pan. Let rise 45-60 minutes

Bake at 375 degrees F for 30 minutes. Cool on wire rack.

When partially cooled slice into 1-inch slices. Serve warm or at room temperature.