Mommy's Sausage Bread

Sorry it's been so long. Life has been handing me lemons, and I've been busy making lemonade. (Figuratively and literally!)

Last night, my mom taunted all of her Facebook friends via her status. She mentioned her sausage bread. Some people had never heard of sausage bread. Others started drooling in their screens. Still others begged for pictures and the recipe! In my family, sausage bread, is a staple. I've eaten it since before I can remember. However, I don't like sausage. That being said, I call mine pizza bread. Mom always made sure to make one sausage bread, one pizza bread (pepperoni) and one stromboli when she made it for our family. My dad almost always consumed a whole loaf on his own. (My daddy is a beast.) Anyway, I hadn't really thought about the recipe until last night when people asked about it. I've always just made it without thinking about it. However, it is one of the easiest recipes to follow! It can be completely homemade or semi-homemade. Until I get a bread maker, I make the semi-homemade version. My mom always makes the semi-homemade version because seriously...who has time to make homemade bread all the time? This recipe is word for word (minus a few grammar corrections I made) from my mom. Her personality sure does shine through! ;-) Love you, Mommy!

Mommy's Sausage Bread


Ingredients:

• Frozen bread dough* (or make your own if you like)
• Any pizza toppings you enjoy (Italian sausage (browned w/casings removed), Salami, Ham, Pepperoni, Tomatoes, Mushrooms, Olives, Spinach, etc.)
• Cheese...lots of cheese**
• Garlic powder or Granulated Garlc
• Egg wash
• Pizza sauce
  
  
  >Ok here's where it gets tricky. I have no set of instructions. I never seem to do it the same twice. I'll do my best.<

Directions:

1. Let dough thaw per package directions.

2. Take one loaf at a time and place on lightly floured surface. 

3. Take your stress out by punching out air bubbles. (I pretty much keep the shape it is and just roll a bit longer and much wider, gradually flipping as needed. It takes some practice, but it's not difficult to do.)

Credit: My Mom

4. Using a pastry brush (or spoon)  brush dough with egg wash. 

5. Liberally sprinkle with garlic. 

6. Add whatever ingredients you want. 

7. Top with cheese. 

8. Roll longways and pinch seams together. 

9. Place on greased cookie sheet seam side down. 

10. Either coat bread with more egg wash or rub with oil (I use oil). 

11. Sprinkle with parm. cheese if desired.

Bake about 15-20 minutes at 350.

*I use Rhodes. It comes in three loaves and is found in the frozen bread aisle. I have resorted to using Pillsbury pizza dough when I can't find the loaves but it doesn't taste as good. I have found Rhodes at Wal-Mart!

**I use mozzarella, provolone, parmesean and sometimes cheddar

Some recipes just make you think of home. This is one of those for me.

Momma Mia! Stuffed Shells

Last night, I made one of my and my husband's favorite Italian meals...stuffed shells! Almost every time I make them, I post pictures on Facebook. My FB friends go crazy over how yummy they look! So, I decided to share the recipe in a public forum. 

Momma Mia Stuffed Shells

By Angela Bailey

Ingredients Needed:

Jumbo Pasta Shells 

1 Jar (1 lb, 8 oz) of Spaghetti Sauce

Mozzarella Cheese (I used Kraft's part skim.)

Parmesan Cheese

10 oz of Frozen Spinach (thawed/drained)

8 oz Ricotta Cheese

Cooking Spray

Water


Optional Ingredients:
Salt
Pepper

Directions:

1. Preheat oven to 375 degrees F.

2. Fill a large pot 3/4 of the way full with water.

3. Add a couple dashes of salt to the water.

4. Boil the water.

5. While the water is boiling, spray a 9x13 baking dish with cooking spray.

6. Pour half of the spaghetti sauce into the bottom of the 9x13 baking dish and spread evenly.

7. Add pasta shells to the boiling water. (Don't use the whole box. Only approx. 16-18 shells will actually be made. However, throw in a few extras in case a couple break.) 

8. Cook shells until al dente.

9. While shells are cooking, in a medium mixing bowl, mix ricotta, spinach, and 1/4 cup parmesan cheese until all ingredients are thoroughly mixed. (Optional: Add a little salt and pepper.)

10. Drain shells in a colander when done cooking.

11. Rinse shells with cold water until they are cool to the touch.

12. Using a heaping tablespoon of spinach/ricotta mixture, fill shells and place in the 9x13 baking dish, opening facing up.

13. Pour the remainder of the spaghetti sauce over the shells.

14. Sprinkle mozzarella cheese generously over sauce and shells. (I used two handfuls.)

15. Sprinkle parmesan cheese lightly over mozzarella.

16. Cover with tinfoil and put into the oven.

17. Cook for 20 minutes or until cheese is melted.

18 Enjoy!

This dish is very filling and super yummy! Vance and I are only able to eat about 4 shells each and we are stuffed! That just means there are leftovers! MMMM! I can't wait for lunch!

~A