Skip to main content
Epicurious

BINULATA (ITALIAN SAUSAGE BREAD

This recipe has been in our family for generations. The original recipe calls for bread dough from scratch; for today's cook I have substituted Pillsbury refrigerated pizza dough.

Recipe information

  • Yield

    About 4-6 servings.

Ingredients

1 can Pillsbury Refrigerated Pizza dough
1# hot or mild Italian Sausage
Extra Virgin Olive Oil
Salt and Black Pepper

Preparation

  1. Preheat oven to 350 degrees; Spray cookie sheet with non-stick veg. spray; Unroll pizza dough onto cookie sheet; Remove casings from sausage and dot dough with chunks of sausage in rows; Sprinkle extra virgin olive oil over sausage chunks; Sprinkle salt and pepper over all; Roll in jelly roll fashion, seal edges and brush olive oil on top of loaf; Bake at 350 degrees for one hour.

    Let cool 20-30 minutes before slicing into 1-2 inch slices and enjoy!

TagsItalianEuropeanBreadPorkMeatStarterBakingQuick & Easy
Read More
Palets Bretons
Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.
Île Flottante
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Sofrito Bolognese
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Easy Cherry Turnovers
Legendary pastry chef Claudia Fleming wraps both sweet and sour cherries into these flaky handheld treats.
Brown Butter Miso Mochi Blondies
You can find butter mochi on practically every corner in Hawaii—it’s that ubiquitous because, well, it’s that good. For my version, I’ve browned the butter for a layer of toasted nutty flavor and added miso, which balances out the sweetness with its signature umami.
Zabaglione
A light, frothy Italian dessert made from egg yolks, sugar, and Prosecco, this easy zabaglione recipe is perfect served warm with fruit and biscotti.