Chicken Salami stuffed Pizza 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.

Ingredients

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 taste
  • Chicken Salami 3-4, torn with hands

Method

  1. 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.
  2. To the autolysed dough add salt, rest of the flour and a tablespoon of oil.
  3. Transfer the dough to a floured surface and start kneading by stretching and pulling.
  4. Add rest of the oil while kneading.
  5. Knead for about 12-15 minutes till the dough bounces back.
  6. Keep the dough in a well oiled deep bowl and cling wrap it.
  7. Keep it aside for the first proofing.
  8. Once it doubles in size take the dough on the counter, punch out all the air.
  9. Roll it into rectangle on a floured surface.
  10. Apply pizza sauce, spread the sliced onions, bell peppers, salami, salt, pepper, mixed herbs, chilly flakes and cheese.
    Doesn’t it look just like pizza?
  11. Roll up the dough and seam the edges to seal.
  12. Place the dough in a greased baking tin, cling wrap it for the second rise .
  13. Brush the top with milk and bake in a preheated oven for 30 minutes
  14. Before 5 minutes take our the loaf, brush with some more milk for a nice Brown colour crust.
  15. Take the loaf out of the tin on to a wire rack to cool down.
  16. Slice out and enjoy.

      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.
      • If you are a beginner for more details on whole wheat bread you can check my Whole wheat bread recipe.
        Bell pepper and onion pizza swirl bread 
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        6 Comments Add yours

        1. Prisha says:

          I want to pull up a piece from the pictures and eat it! Such an easy way of explained steps… Thank u will try this one soon!!!

          Liked by 1 person

          1. priyanjali says:

            Thanks Prisha 😊 do try

            Like

        2. MishMallow says:

          Wow, I love this idea, I have never seen this before. Looks so tasty and bite sized!

          Liked by 1 person

          1. priyanjali says:

            Thanks A lot 😊

            Like

        3. This is absolute delish

          Liked by 1 person

          1. priyanjali says:

            Thanks 😊

            Liked by 1 person

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