Recipe - Pizza Rustica (Italian Picnic Loaf)

1 pound Sweet Italian Sausage
One half cup Chopped onion
3 Cloves garlic; chopped
1 One half cup All purpose flour
One half cup Whole wheat flour
One half cup Yellow cornmeal
1 tablespoon Sugar
One half teaspoon Salt
1 pack Rapid rise yeast
1 One half cup Hot water 120 130 degrees
2 teaspoon Butter; softened
One half pound Mozzarella; cubed (2 c)
7 ounce Roasted peppers; chopped
1 Large egg; beaten
1 tablespoon Sesame seeds

Squeeze sausage from casings and crumble into a large skillet. Saute until
brown, adding onions and garlic. Drain off fat and set aside to cool.

Combine One half cup all purpose flour, whole wheat flour, corn meal, sugar, salt
and yeast. Stir in hot water and butter and mix well. Stir in remaining 1
cup of flour to form a soft dough. Cover dough in bowl and let rest for 10
minutes.

Grease a 9 inch spring form pan. Stir down dough. With buttered fingers,
press 2/3 of dough in bottom of pan. Add cheese and peppers to sausage
mixture and spoon into center of dough. Spread and press filling toward
edge of pan, leaving a One half inch rim of dough around sides. Drop remaining
dough by tablespoons over filling. With the back of spoon or buttered
fingers, carefully spread dough to cover and enclose filling.

The top will be rough. Cover with a cloth and let rise until doubled in
size, about 20 30 minutes. Brush top of loaf with beaten egg and sprinkle
with sesame seeds.

Bake loaf at 400 degrees for 25 30 minutes, or until loaf pulls away from
sides of pan and is golden brown. Cool 5 minutes. Remove from pan. Can be
served warm or room temperature. Posted to MCRecipe Digest V1 #693 by Lynn
Nelson lynnn@erols.com on Jul 27, 1997