Grandma Carmella's Minulotti (per Dozen Slices Plus 1 Pint Of Sauce) Recipe
Wood fired oven toasted sausage stuffed bread topped with melted fresh mozzarella with your choice of our marinara or red sauce for dipping.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough and Filling
Method
Preparation and Baking
- 1
Prepare the Dough
In a large mixing bowl, combine warm water, sugar, and yeast. Allow to sit for about 5-10 minutes until frothy. Add olive oil and salt, then gradually mix in flour until a dough forms.
- 2
Knead the Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Place in a greased bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour or until doubled in size.
- 3
Prepare the Filling
While the dough is rising, cook the Italian sausage in a skillet until browned. Drain excess grease and let cool slightly.
- 4
Shape the Minulotti
Once the dough has risen, punch it down and divide it into 12 equal pieces. Roll each piece into a flat oval shape. Place a few slices of mozzarella and a portion of crumbled sausage on one half of the dough, then fold over and pinch the edges to seal.
- 5
Bake the Minulotti
Preheat the wood-fired oven to about 500°F (260°C). Place the filled dough pieces on a baking sheet and bake for about 15-20 minutes or until golden brown and the cheese is melted.
- 6
Serve
Remove from the oven, let cool slightly, then serve with marinara or red sauce for dipping.