Italian Snack Bread Food

ITALIAN SNACK BREAD

Italian Snack Bread image

I've served this snack bread alongside spaghetti, as an appetizer and as a main dish. Because it stays so tender, I often bake it a day before. -Joan Nowacki, Pewaukee, Wisconsin

Provided by Taste of Home

Categories Appetizers

Time 55m

Yield about 8 servings.

Number Of Ingredients 12

Ingredients

1 package (1/4 ounce) active dry yeast
1 cup warm water (120° to 130°)
1 large egg, lightly beaten, room temperature
2 tablespoons olive oil
2-1/2 teaspoons dried oregano
1/2 teaspoon salt
2-1/2 cups all-purpose flour
TOPPING:
1-1/2 cups thinly sliced onion
1/4 cup olive oil
1 teaspoon dried rosemary, crushed
1 teaspoon coarse salt, optional

Steps:

In a large bowl, dissolve yeast in warm water. Add the egg, oil oregano, salt and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Cover and let rest 10 minutes. Pat into a greased 13x9-in. baking pan; set aside. , In a large skillet, saute onion in oil until tender. Spoon evenly over dough. Sprinkle with rosemary and salt if desired. Cover and let rise in warm place until doubled, about 30 minutes. , Bake at 400° until lightly browned, 25-30 minutes. Cut into small squares. Serve warm or at room temperature.

Nutrition Facts : Calories 254 calories, Fat 11g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 158mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.

ITALIAN PARTY BREAD

Italian Party Bread image

If an Italian deli exploded inside a loaf of bread, it'd be this crispy meat- and cheese-stuffed braid made easy with just 5 ingredients, including pre-made pizza dough. Feel free to use homemade dough and/or turn this Italian party into a Spanish one using Serrano ham and Manchego cheese--or even a French one with Gruyere and Dijon!

Provided by Chef John

Categories Bread

Time 1h

Yield 8

Number Of Ingredients 6

Ingredients

1 (16 ounce) package pizza dough
1 tablespoon all-purpose flour, or as needed for dusting
⅓ cup prepared pesto sauce
6 thin slices provolone cheese
2 ounces sliced prosciutto, torn into ribbons
⅓ cup diced banana peppers

Steps:

Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or a silicone mat.
Place pizza dough on a floured surface and roll into a rectangular shape between 1/8-inch and 1/4-inch thick, letting dough relax occasionally if it keeps springing back. Spread pesto on top, leaving about a 1-inch border around the edge. Top evenly with provolone cheese, prosciutto, and peppers.
Roll up tightly in the direction that gives you the most length, ending with the seam on the bottom. Press down to flatten slightly and dust the top lightly with flour. Use a pizza wheel to cut dough lengthwise into 3 long, even strips using a pizza wheel.
Place strips next to each other but not touching, the middle strip cut-side up and the other two cut-sides facing in. Braid them together, then curl the ends in to form a round wreath shape, tucking any loose ends under the loaf. Transfer onto the prepared baking sheet.
Bake in the preheated oven until nicely browned, about 30 minutes. Let cool slightly and serve warm or at room temperature.

Nutrition Facts : Calories 279.9 calories, Carbohydrate 28.5 g, Cholesterol 19.3 mg, Fat 12.7 g, Fiber 1.2 g, Protein 12 g, SaturatedFat 4.6 g, Sodium 714.6 mg, Sugar 3.1 g

ZEPPOLI (ITALIAN FRIED BREAD DOUGH )

Zeppoli (Italian Fried Bread Dough ) image

Make and share this Zeppoli (Italian Fried Bread Dough ) recipe from Food.com.

Provided by Poppy

Categories Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 5

Ingredients

1 (1/4 ounce) package active dry yeast
1 cup water
1 1/2 cups all-purpose flour
1 quart vegetable oil (for frying)
2 tablespoons confectioners' sugar

Steps:

Heat about 3 inches of oil in a saucepan to 375°F (119°C).
In a large bowl, dissolve yeast in 1/2 cup warm water; set aside for 10 minutes.
Stir the remaining 1/2 cup water into the bowl.
Add flour, beating vigorously until a soft dough forms.
Turn the dough out onto a smooth surface, and knead with greased hands until smooth.
Place dough in a greased bowl, and turn to coat the surface.
Cover with a damp cloth.
Let rise in a warm place until double in bulk, about 1 to 1/1/2 hours.
Fry golf ball sizes of dough in batches until golden brown.
Drain on paper towels.
Sprinkle with confectioners' sugar, and eat while still hot.

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