Cheesy Soppressata Pull-Apart Bread
A pair of kitchen shears is the key to making even cuts.
- Total Time:
- Yield: Makes 2 loaves
Photography: Lennart Weibull
Source: Martha Stewart Living, October 2016
- 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
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.