If you were raised in an Italian household, you’ll know what this is, as it is traditionally made and served during Easter.
My family’s name for this is “canescione”, but that is probably the name for many other types of similar creations, as there are many names for frappe, for example.
Now, most of you won’t have home cured Italian sausages on hand, and I don’t usually either, but my mother had made some and this is how we decided to use them. Instead of using cured Italian sausage, you can use bacon or pancetta, which are both perfect in the egg mixture.
Here is the way my family makes this delicious filled bread.
pizza dough (click here for my recipe)
2 tbsp water
1 1/2 tsp Kosher or sea salt
1/2 cup (1 oz) grated Parmigiano Reggiano
3/4 cup (6 oz) cooked cured Italian sausages (not fresh) bacon or pancetta pieces (measurement is not critical)
2 tbsp fresh Italian parsley, chopped
extra virgin olive oil for pie dish and to brush on top of dough
Preheat oven to 475º F (250º C)