Party food: Stuffed bread with sausage and salami

I first saw a version of this recipe many years ago on a Food Network show. It was called an umbulata, and I was intrigued. The concept was simple: bread dough stuffed with meat, cheese, and fresh herbs. It was an old, Italian family recipe. Now, I'm nowhere near Italian, but this recipe spoke to me. It said, "Invest in Google." I should have listened.

Here's my version. 

What you'll need:

• Pizza or bread dough
• Bulk Italian sausage, hot or mild
• Romano or Parmesan cheese, cubed
• Salami, cubed
• Balsamic vinegar
• Shredded mozzarella cheese
• Fresh herbs like oregano, Italian parsley, mint

You'll first want to brown the Italian sausage, and let it cool a bit before stuffing into the bread. I add a splash of balsamic vinegar to the sausage after it has browned to give it a nice glaze. Just let the vinegar cook out completely before taking the sausage off the heat.

I'm using a tube of refrigerated thin crust pizza dough. Roll it out flat on your baking sheet. I have cubed about half a block of Romano cheese. Sprinkle the cubed cheese evenly across the dough, pushing it into the dough.

Next, sprinkle the dough evenly with the sausage and salami. I'm using a salami that is crusted with chile peppers and fennel for a nice little kick. I also sprinkle some fresh oregano leaves over everything. I just pull them off the stems - no need to chop. After the herbs, you want a light coating of shredded mozzarella. It's the glue that holds everything together when you start slicing the finished product.

Here's a close up before the mozzarella is added:

Now you need to roll it up. Carefully start rolling it up, making sure you tuck in the ends, so everything stays sealed while baking. Brush the top with some oil or an egg wash, and lightly sprinkle with a coarse kosher or sea salt.

Bake at 375 degrees for 20-30 minutes or until nicely browned. Let cool for 10 minutes before slicing. Serve with tomato sauce for dipping.

The basic concept of this dish can be transformed into whatever you'd like. Stuff it with chicken, steak, veggies, sliced deli meats - the possibilities are endless. It's quick, easy, and serves a crowd.

Make what you like, and like what you make!