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Italian Hero Braid

My mother-in-law used to make these pastry pockets for my husband while he was growing up. After we got married, I changed her recipe a little to fit our family's tastes. —Amanda Kohler, Redmond, Washington
  • Total Time
    Prep: 20 min. Bake: 25 min.
  • Makes
    8 servings


  • 1/2 pound bulk Italian sausage
  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 2-3/4 to 3-1/4 cups all-purpose flour
  • 1 tablespoon butter, melted
  • 1/3 pound sliced provolone cheese
  • 1/3 pound thinly sliced Genoa salami
  • 1 cup shredded cheddar cheese
  • 1 large egg white


  • Preheat oven to 400°. In a large skillet over medium heat, cook and crumble Italian sausage until no longer pink, 4-6 minutes; drain.
  • Meanwhile, dissolve yeast in warm water. In another bowl, combine 1-1/2 cups flour and butter; add yeast mixture. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough.
  • Turn onto a lightly floured surface; roll into a 13x10-in. rectangle. Transfer to a parchment-lined baking sheet. Layer cheese and salami slices down center of rectangle; top with crumbled sausage and shredded cheddar. On each long side, cut 1-in.-wide strips about 2 in. into the center. Starting at 1 end, fold alternating strips at an angle across filling. Pinch both ends to seal.
  • Whisk egg white; brush over pastry. Bake until golden brown, 25-30 minutes.
Nutrition Facts
1 piece: 436 calories, 23g fat (11g saturated fat), 64mg cholesterol, 823mg sodium, 35g carbohydrate (0 sugars, 1g fiber), 21g protein.
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Average Rating:
  • curlylis85
    Jul 9, 2017

    The filling flavors are great and the braided loaf is beautiful and impressive-looking. I took aug2295's advice and added 1.5 t of salt to the dough and then let it rise for an hour between steps 2 and 3. Yum!

  • aug2295
    Jun 12, 2017

    The filling for this was delicious. The dough mixture could have used some seasoning- it would have benefited from some salt and a little time to rise to give it a lighter texture. Overall it was great though.

  • Kasha
    May 23, 2017

    So so on this one this time round. The dough is very soft and might be better to roll out on the parchement. Lost the tastes of the cheese and the salami, they just disappeared.Very pretty to look at and fairly quick to assemble