Italian Stuffed Bread Recipe

  • 1 (1 pound) loaf frozen bread dough, thawed
  • 1 tablespoon olive oil, or to taste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 16 slices mortadella
  • 12 slices provolone cheese
  • 12 thin slices capicola ham
  • 12 slices Genoa salami
  • 1 1/2 cups sliced Roma tomatoes (optional)
  • 1 1/2 cups thinly sliced fresh mushrooms (optional)
  • 1 egg, beaten
  • 2 tablespoons sesame seeds (optional)
  1. Place dough in a large bowl. Cover with plastic wrap and let rise in a warm place until doubled, 45 minutes to 1 hour.
  2. Roll dough into a 17×20-inch rectangle about 1/4-inch thick on a large piece of parchment paper. Brush olive oil over dough; sprinkle basil and oregano on top. Layer mortadella, provolone cheese, capicola ham, Genoa salami, tomatoes, and mushrooms over dough.
  3. Roll dough lengthwise into a log. Brush the top with beaten egg; sprinkle sesame seeds on top. Transfer to a baking sheet. Cover with plastic wrap and let rise until puffy, about 30 minutes.
  4. Preheat oven to 300 degrees F (150 degrees C).
  5. Bake in the preheated oven until golden brown, about 45 minutes. Let cool for 5 minutes before slicing.