ITALIAN STUFFED BREAD

My easy to assemble ITALIAN STUFFED BREAD is perfect for lunch, brunch & can even be served as an appetizer. Why do we remove the guts? Just so we can fit more inside!! Ingredients: 1- 13 inch loaf of thick crusty bread 8 slices fresh mozzarella 2 ripe Roma tomatoes sliced thin 1 tsp fresh or dry oregano 1 tbsp olive oil 3 cloves garlic grated 1/4 tsp salt 3 or 4 slices of prosciutto, ham or turkey 1/2 cup pesto -Preheat oven to 350F -Slice the loaf in half. -Remove most, but not all of the bread from the bottom. Be careful NOT to break through the crust. -Add 4 slices of mozzarella, followed by tomato, then olive oil, oregano, 2 cloves grated garlic, salt, prosciutto & remaining 4 slices of fresh mozzarella. -Brush the top of the loaf with olive oil and grate 1 clove of garlic over the bread. -Bake the bottom in oven for 20 minutes or until the mozzarella has melted and the bread is golden brown. Bake the top for about 10 minutes or until golden brown. -Top the base with pesto, cover, slice and serve as shown!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350F

Step 2

Slice loaf in half

Step 3

Remove most, but not all of the bread from the bottom. Be careful NOT to break through the crust.

Step 4

Add 4 slices of mozzarella, followed by tomato, then olive oil, oregano, 2 cloves grated garlic, salt, prosciutto & remaining 4 slices of fresh mozzarella.

Step 5

Brush the top of the loaf with olive oil and grate 1 clove of garlic over the bread.

Step 6

Bake the bottom in oven for 20 minutes or until the mozzarella has melted and the bread is golden brown. Bake the top for about 10 minutes or until golden brown.

Step 7

Top the base with pesto, cover, slice and serve as shown!

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