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Chicken Salami Stuffed Swirl Bread

5 from 2 votes

A tasty yummy stuffed pizza bread recipe. With goodness of whole wheat makes this a very healthy treat. A vegetarian version of it without the salami is yummy too. I tried both versions and both are delicious! I make this often for our weekend breakfast. Your kids will love this, it can be a good tiffin option too. Since this can be stored for few days now can enjoy pizza for a couple of days by just reheating in the microwave oven. That can be the reason for you to try out this recipe.
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 4


  • For bread
  • Organic whole wheat 250 g
  • Fine semolina 50g
  • Milk powder 1 tablespoon
  • Warm water and milk 1 and 1/4 cup 1:1 ratio
  • Yeast 1/2 teaspoon
  • Sugar 2 tablespoon
  • Salt 1 teaspoon
  • Olive oil 1/8 cup
  • For the stuffing
  • Pizza sauce
  • Thinly sliced green bell pepper 1/4 cup
  • Thinly sliced yellow bell pepper 1/3 cup
  • Thinly sliced onion 1/3 cup
  • Mixed herbs 1/2 teaspoon
  • Black pepper 1/2 teaspoon
  • Chilly flakes 1/2 teaspoon
  • Mozzarella cheese 2 tablespoon
  • Salt as per tasteChicken Salami 3-4 torn with hands


  • To the flour, add semolina, milk powder, sugar, yeast and slowly add water to form a rough dough. Reserve some amount of the flour. Keep this covered for 20-30 minutes.
  • To the autolysed dough add salt, rest of the flour and a tablespoon of oil.
  • Transfer the dough to a floured surface and start kneading by stretching and pulling.
  • Add rest of the oil while kneading. Knead for about 12-15 minutes till the dough bounces back.
  • Keep the dough in a well oiled deep bowl and cling wrap it. Keep it aside for the first proofing.
  • Once it doubles in size take the dough on the counter, punch out all the air. Roll it into rectangle on a floured surface.
  • Apply pizza sauce, spread the sliced onions, bell peppers, salami, salt, pepper, mixed herbs, chilly flakes and cheese.
    Chicken Salami Stuffed Swirl Bread - Plattershare - Recipes, food stories and food lovers
  • Roll up the dough and seam the edges to seal. Place the dough in a greased baking tin, cling wrap it for the second rise .
  • Brush the top with milk and bake in a preheated oven for 30 minutes
  • Before 5 minutes take our the loaf, brush with some more milk for a nice Brown colour crust.
  • Take the loaf out of the tin on to a wire rack to cool down. Slice out and enjoy.
    Chicken Salami Stuffed Swirl Bread - Plattershare - Recipes, food stories and food lovers


  • The bread can be cling wrapped well and stored in fridge for 2-3 days.
  • Don’t fill it up too much it will be difficult to roll.
  • You can add any topping that you use for your pizza as filling here.

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5 from 2 votes

Priyanjali Joardar
Priyanjali Joardar

Recipe creator, food photographer and stylist

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