Chicken Salami Stuffed Swirl Bread
About Chicken Salami Stuffed Swirl Bread
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.
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Recipe Time & More
Ingredients
- Bread for
- 250 Wheat organic whole g
- 50 gm Semolina fine
- 1 tbsp Milk Powder
- 1 cup Warm Water ratio, or milk and milk and
- 1/2 tsp Yeast
- 2 tbsp Sugar
- 1 tsp Salt or as per taste
- 1/8 cup Olive Oil
- Stuffing for the
- Pizza Sauce
- 1/4 cup Green Bell Pepper thinly sliced
- 1/3 cup Yellow Bell Pepper thinly sliced
- 1/3 cup Onion thinly sliced
- 1/2 tsp Mixed Herbs
- 1/2 tsp Black Pepper
- 1/2 tsp Chilli flakes
- 2 tbsp Mozzarella Cheese
- 3 tsp Salt torn with hands as per tastechicken salami, or as per taste
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Instructions
- 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.
- 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.
Recipe Notes
- 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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Priyanjali Joardar
3 Comments
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Absolutely scrumptious! Thanks for the recipe.
Such an enticing dish! Thanks for the recipe.
Great recipe! I’m eager to try it.