It’s almost Easter! Are you ready? We’re here to help. We’re giving away TWO coupons for FREE EASTER HAMS!
Here’s what you have to do to win:
1) Watch the above video in which my husband and I share one of our favorite Easter traditions and pork recipes. It involves sausage and Italian mothers and their sons. How can you go wrong with that combo?
2) Share your favorite family Easter pork tradition or recipe in the comment section below between now and March 28, 2012 (midnight PST).
3) Boost your chances of winning by sharing this give-away announcement on Twitter and mentioning @Porkandknife.
Italian Sausage Bread Recipe from Jeff’s Mom, Dorothy
Makes 10-12 slices
1 pound pizza dough, homemade or store-bought
2 teaspoons olive oil
1 pound hot Italian sausage, removed from the casing
1/2 cup diced hard pepperoni or diced pepperoni slices
6 large eggs, lightly beaten, seasoned with salt and pepper
2 small balls of fresh mozzarella (about 1/2 pound)
1/2 cup grated Parmesan cheese
1/2 cup finely chopped fresh flat leaf parsley
1. Pre-heat oven to 425 degrees F, and center a rack. Roll out 1 pound of room temperature homemade or store-bought pizza dough into a rectangle about 10 X 12 inches on a lightly floured counter top. Transfer to an unrimmed cookie sheet coated with a little cooking spray. Cover with a kitchen towel while cooking the filling.
2. In a large skillet, over medium-high heat, warm olive oil. Add sausage. Using a wooden spoon, break up the sausage into small pieces. Cook 8 to 10 minutes, or until browned and crispy. Add pepperoni. Cook 2 to 3 minutes. Add eggs, mozzarella, Parmesan, and parsley. Cook 2 to3 minutes, stirring several times. The eggs should be partially cooked, and the cheese partially melted and stringy. Overcooking the eggs will make them dry. Let egg mixture cool for about 5 to 7 minutes.
3. Spread egg mixture on dough, leaving a 1-inch border all around. Turn the shorter sides of the dough up on to the filling. Then roll the dough into a loaf, in a jelly-roll fashion. Turn the roll over with the seam on the bottom. Place in the middle of the pan. Brush the top of the loaf with olive oil and sprinkle with freshly ground black pepper.
4. Bake for 20 to 25 minutes, or until golden brown and crisp. Cool slightly before serving. Eat hot or at room temperature. Wrap leftovers in tin-foil and refrigerate. Toasted, they make a delicious breakfast the day next.