CHEESY SOPPRESSATA PULL-APART BREAD

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Cheesy Soppressata Pull-Apart Bread image

A pair of kitchen shears is the key to making even cuts.

Provided by Martha Stewart

Categories     Appetizers

Time 1h10m

Yield Makes 2 loaves

Number Of Ingredients 5

Unbleached all-purpose flour, for dusting
1 pound room-temperature Quick Basic Pizza Dough
9 slices soppressata
4 1/2 ounces whole-milk mozzarella, sliced into 9 rectangles about 1/4 inch thick
Spicy honey, for serving

Steps:

  • Preheat oven to 400 degrees. Dust surface lightly with flour. Shape dough into two 11-inch baguettes. Space evenly on a parchment-lined baking sheet. An inch from one end of each, snip a deep, 1 1/2-inch-wide horizontal pocket with shears. Nestle a slice each of soppressata and mozzarella inside. Repeat cutting and stuffing at 1-inch intervals, stopping 1 inch from other end. Let stand, draped with plastic, in a warm place until they double in size, about 30 minutes.
  • Bake until cheese is melted and dough is puffed, about 35 minutes. Serve warm, with spicy honey.

*** Explore more Cheesy Soppressata Pull-Apart Bread Recipes »

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