Sandwich Loaves are a bit like a stromboli. But, instead of making a pocket with everything inside, these are rolled like a pinwheel, so layers of bread, cheese, and meat are evenly distributed. Use whatever fun combination of ingredients you like, but keep this advice in mind:- This is no place for sauce - sauce can be served on the side, but I would advise against including it inside the actual Sandwich Loaves, as it tends to keep the bread from properly baking, and you end up with raw, gummy dough inside.
- Veggies are great - peppers, onions, mushrooms - all good. But if you want to include these, I would recommend you first cook them in a saute pan, so the moisture is largely cooked out of them, and you allow them to cool, before incorporating them into your Sandwich Loaves.
What you need
(1) package of frozen dough. I like Tiseo's pizza dough the best, but any frozen dough loaf will work. You could probably even use Pillsbury refrigerated pizza crust, but I prefer the frozen doughs, personally. If you're really looking for a project, you can make a batch of my favorite Bread Dough, which will yield 2 sandwich loaves.
And then, whatever you want to include:
- Shredded Mozzarella, about 2 C per Loaf
- Assorted Sliced Meats - Pepperoni, Salami, and Ham are my favorites but feel free to get creative with cooked sausage or ground beef, bacon, or whatever you like.
- Italian Seasoning blend (optional)
- Grated or Shredded Parmesan (optional)
- Roll thawed dough into a large rectangle on an oiled surface, about 1/4 inch thick.
- Place meat(s) in a thin layer all over the rectangle, leaving about 1" uncovered on one long side.
- Sprinkle shredded mozzarella all over the meat layer.
- Optional: Sprinkle with Italian Seasoning blend and/or Parmesan, or even some Red Chili Flakes
- if you like a little heat.
- Roll up the long side, starting with the meat-covered edge, so that the uncovered edge is the last to be rolled up. Pinch the dough together along the seam to keep the loaf rolled up. Place the loaf, seam down, on a parchment-lined baking sheet. Tuck the ends under.
Cover loosely with plastic wrap, allow to sit and rise in a warm place for about 20-30 minutes.
Preheat oven to 375F. Using a very sharp knife, make a few diagonal slits across the very top of each of the loaves.
Optional: Before baking, brush the tops of the loaves with milk, and sprinkle the tops with grated or shredded parmesan and Italian Seasoning blend.
Bake in the center of your oven, 30-40 minutes until loaf sounds a bit hollow when tapped. Remove from oven, allow to set for at least 5 minutes before slicing with a serrated bread knife, it will be HOT. I usually brush some olive or vegetable oil on the tops of the loaves when they come out, to make the outer crust somewhat soft. Serve with Pizza Sauce on the side.
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