Scombeli Bread

Name: Scombeli Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 loaves frozen bread dough, thawed; 2 eggs; 1/2 tsp. oregano; 1/2 tsp. parsley; 1/2 tsp. garlic powder; 1/2 c. oil; 1 pkg. pepperoni; 1 lb. Italian sausage, browned and drained well; 1/2 lb. ham, shredded; 1/2 lb. Mozzarella cheese, grated

Eats Now Editorial Team · 606 kcal · Meat & Poultry

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Scombeli Bread – a delicious recipe with bread, eggs, oregano, parsley, garlic powder, oil. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

2 loaves frozen bread dough, thawed
2 eggs
1/2 tsp. oregano
1/2 tsp. parsley
1/2 tsp. garlic powder
1/2 c. oil
1 pkg. pepperoni
1 lb. Italian sausage, browned and drained well
1/2 lb. ham, shredded
1/2 lb. Mozzarella cheese, grated

1
Roll out thawed bread dough to about 9 x 13-inches.
2
Mix eggs, spices and oil.
3
Spread on both loaves, reserving a small amount. Layer pepperoni, sausage, ham and cheese on dough in middle.
4
Roll up loaves, long side, jelly roll style.
5
Tuck in ends.
6
Put seam side down on cookie sheet.
7
Brush remaining egg mixture on top of loaves.
8
Bake at 350u00b0 for 25 to 30 minutes.

606

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 loaves frozen bread dough, thawed, 2 eggs, 1/2 tsp. oregano, 1/2 tsp. parsley, and more.

Yes, Scombeli Bread falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Quick Info

Servings
4 servings
Calories
606 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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