My friend Maureen says this is a family favorite.
Salami Bread
I usually make 2 loaves at once.
- Thaw 2 loaves of frozen bread dough. Follow directions on package using either the quick thaw or overnight. Let it rise.
- Preheat oven to 350 degrees. Lightly grease large baking sheet.
- Punch down on floured surface and spread into a 12 X 18 rectangle.
- Layer with overlapping about 6-8 oz. genoa salami to within an inch or so of edge.
- Sprinkle about 1 cup of mozzarella cheese over the salami.
- Spoon about 1/4 cup of chopped black olives over cheese. - 1 small can
- Starting with the long edge, roll tightly into a cylinder. Tuck the edges under. Place seam side down.
- I use water to seal the edges, but some people use egg.
- Brush the top and sides of the bread with a little olive oil.
- I sometimes let it rise a little and then bake about 30 minutes at 350 until golden brown.
- Cool before slicing in serving size wedges
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