Stuffed Bread Sampler Recipe

Cook sausage

Heat 1 tablespoon olive oil in a skillet over medium heat. Add the sausage, breaking it up with a spoon, and cook until no longer pink and slightly browned, about 6–8 minutes. Drain excess fat if needed and transfer to a bowl to cool slightly.

Wilt spinach

In the same skillet, add the minced garlic and cook 30 seconds until fragrant. Add the fresh spinach and toss until wilted, about 2–3 minutes. Remove from heat and squeeze or drain excess moisture using a strainer or clean towel. Chop roughly if leaves are large.

Combine filling: In a mixing bowl combine the cooked sausage, squeezed spinach, ricotta, 1 tablespoon grated Parmesan, salt, and pepper. Taste and adjust seasoning. Set aside to cool completely before stuffing dough.

Assemble filling: In a bowl combine shredded mozzarella, pepperoni slices (roughly chopped if preferred for even distribution), 1/2 cup pizza sauce, oregano, and red pepper flakes. Mix so the sauce coats the cheese and pepperoni evenly. Reserve.

Prepare chicken mixture: In a bowl mix the cooked shredded chicken, panko breadcrumbs, 1/4 cup grated Parmesan, 3/4 cup shredded mozzarella, garlic powder, salt, and pepper. Add 1/2 cup marinara and stir until combined. If mixture feels too wet, add a tablespoon of panko at a time until it holds together but remains moist.

Preheat and prep

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it. Lightly dust work surface with flour.

Portion dough

Divide dough into three equal portions if not already divided. Flatten one portion into a roughly 8x6-inch oval on the floured surface.

Fill and seal - Spinach & Sausage

Place one-third of the cooled spinach & sausage filling down the center third of the dough, leaving a 1-inch border. Fold the long sides over the filling, then fold or pinch the short ends to seal. Press seams firmly to prevent leaks. Transfer seam-side down to the prepared baking sheet. Repeat shaping for the other two dough portions with their respective fillings.

Fill and seal - Pepperoni & Mozzarella

Flatten second dough portion. Spoon the pepperoni & mozzarella mixture down the center, leaving a 1-inch border. Fold and seal in the same manner as above and place seam-side down on the baking sheet.

Fill and seal - Chicken Parmesan

Flatten third dough portion. Spoon the chicken Parmesan filling down the center, leaving a 1-inch border. Fold and seal, pressing seams to close. Place seam-side down on the baking sheet.

Egg wash and garnish

Whisk the egg with 1 teaspoon water to make an egg wash. Brush each stuffed loaf lightly with the egg wash and brush a little olive oil as well. Sprinkle sesame seeds or dried oregano if desired. If you like, brush a thin line of extra pizza/marinara sauce on top or reserve for serving.

Bake

Bake in the preheated oven for 20–25 minutes, or until the loaves are golden brown and the internal temperature reaches 190–200°F (88–93°C). If bottoms brown too quickly, rotate the sheet halfway through baking.

Rest and serve

Remove from oven and let rest on the baking sheet for 8–10 minutes to allow juices to settle. Slice each loaf into portions and serve warm with extra marinara or pizza sauce for dipping.