You may also like
Categories:
cornmeal Bread green olives olive oil yellow peppers olives capers red pepper arugula Mozzarella cheese red pepper
Viewed: 64 - Published at: 8 years agoIngredients
- cornmeal, for dusting
- 3 lbs frozen bread dough, thawed (3 - 1 lb loaves)
- 2 pimento-stuffed green olives
- 6 tablespoons olive oil
- 2 (12 ounce) jarsroasted red and yellow peppers, in oil
- 2 cups pitted olives, black and green, coarsely chopped
- 14 cup capers, coarsely chopped
- 12 teaspoon red pepper flakes
- 3 ounces arugula
- 1 lb thinly sliced prosciutto
- 3 lbs fresh mozzarella cheese, sliced
- 14 large red pepper, for tongue of snake
Method
- NOTE:.
- If you cannot get some good prosciutto, use very thinly sliced smoked ham.
- Or any very thinly sliced meat of your choice.
- Preheat oven to 350F
- Cover a large (12-by-18-by-2-inch) baking pan with parchment; dust lightly with cornmeal.
- On a floured surface, combine all the dough and form a long, curvy snake shape; place on pan.
- Push two olives into head for eyes.
- Cut V-shaped scales down back.
- with scissors
- Brush dough with oil.
- Cover with plastic wrap or towels and let rise until doubled in size, about 1 hour.
- Bake until crust is golden, 30 to 40 minutes.
- Cool in pan on rack.
- Remove roasted peppers from jars, drain and set aside.
- Add olive oil to oil from peppers to make 1 cup.
- (you may not need the whole cup).
- Combine oil, celery, olives, capers and red pepper flakes in a small bowl.
- Slice loaf horizontally and place bottom half on tray; arrange arugula leaves on it.
- Layer on prosciutto and mozzarella, top with roasted red peppers.
- Spoon on celery/olive relish and replace top.
