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Sausage and Cheese Ciambella

Sausage and Cheese Ciambella

Sausage and Cheese Ciambella

Ciambella is a traditional Easter recipe that’s served on Easter Sunday. This particular recipe is the best because it’s from my mom Elena, who learned to make it many years ago. It’s a specialty of the Lazio region where she’s from. We love to dip it in pizza sauce and eat it for antipasto at Easter but it’s also great as an aperitivo any time of year and it makes a great hostess gift.

Preparation 10 min
Cooking time 45 min
Portions 6-8



  1. In a bowl, mix milk, water, yeast and sugar.
  2. In a food processor, add the flour, butter and salt. Pulse until combined; then add the wet ingredients to the dry. Process until well combined.
  3. Remove the dough from the food processor and knead into a smooth ball of dough, about 2 minutes.
  4. Place dough in a large bowl covered with a kitchen towel. Let rise, in a warm area, for about 45 minutes or until doubled.
  5. In the meantime, add the sausage, provolone and salami to the food processor. Pulse until just combined.
  6. When the dough is ready, roll it out on a clean, lightly floured surface, into a large rectangle, about 13-inch x 10-inch.
  7. Spread the sausage stuffing on the dough, leaving a 1-inch border on all sides.
  8. Roll the dough lengthwise and bring the two ends together, to form a crown. Press well to make sure the ends are sealed.
  9. Place the ciambella on a parchment-lined baking sheet, cover with a kitchen towel and let rise for 45 minutes.
  10. Preheat the oven to 400F.
  11. Brush the ciambella with the egg and bake in the oven for about 15 minutes.
  12. Reduce the oven temperature to 350F and bake for an additional 30 minutes or until the ciambella is golden brown.
  13. Transfer the baked ciambella to a wire rack and let cool for 15 minutes.
  14. As an option, warm the pizza sauce and pour into a small ramequin.
  15. Cut the ciambella into ½-inch slices and serve with the warm pizza sauce.