Italian Stuffed Easter Bread (Casatiello)
the Naples region of Italy, Casatiello, is a savory bread prepared
around Easter (we make it whenever though). Basic ingredients are
salami, ham, cheese, or whatever the “chef” has on hand.
Traditionally whole hard-boiled eggs were submerged and cooked in the
dough. We skipped the eggs and traditional dough recipe to make it a
year-round eat. Pair with some Barbera and enjoy!
1 recipe of your favorite pizza dough or a store-bought pizza doughFor the Filling
1/2 cup sliced ham, diced
1/2 cup salami, diced
3/4 cup mix of shredded Asiago, Parmesan, and Pecorino cheeses
1 tsp. dried thyme
About 2 teaspoons olive oil, for brushing
Preheat oven to 375 degrees F.
Roll out pizza dough into a 16 x 20 inch rectangle.
Sprinkle all filling ingredients on top of dough leaving a 1 inch border.
Roll up the dough like a jelly roll and cut the ends so it is even. Pinch the dough around the seams to seal it.
the two ends together to make a circle and seal them closed by
pinching. Place your circle on a parchment lined baking sheet and let
the dough rest, covered with a cloth or tea towel for about 30 minutes.
Brush the dough with olive oil and bake until golden brown (about 30 minutes).