Cheesy chicken stuffed bread
This easy stuffed bread recipe with cheese and chicken is fantastic as an easy starter/appetizer and is perfect for effortless entertaining.
Servings 6 as a starter/appetizer
For the bread dough
- 500 g bread flour
- 10 g dried yeast
- 300-400 ml warm water
- 1 tsp sugar
- 1 tsp salt
- 1 tbsp olive oil
For the filling
- 2 cups grated mozzarella
- ½ cup PEPPADEW® Sweet Mild Piquanté Peppers roughly chopped
- 2 cups shredded cooked chicken
- 2 tsp dried mixed herbs
- 2 tbsp basil leaves roughly torn
- salt and pepper to taste
To make the bread, mix the sugar, yeast and water together.
In a large mixing bowl, combine the flour, water and salt and knead until a rough dough forms.
Turn dough onto a floured surface and knead for 5-7 minutes until the dough is smooth and soft. Place in an oiled bowl and cover with a tea towel. Allow to rise for 1 hour.
When the dough has proofed, roll it out into a large rectangle on a floured surface.
Sprinkle over the mozzarella cheese followed by the chicken and PEPPADEW® Sweet Mild Piquanté Peppers and mixed herbs. Season to taste.
Roll the dough into a tight roll then place on a baking sheet topped with baking paper.
Allow to proof for another 30 minutes while pre-heating the oven to 180ºC.
Place the stuffed bread into the oven and allow to bake for 20-30 minutes until golden brown and cooked through.
Remove from the oven and allow to cool for 5-10 minutes before slicing and serving.
Calories: 258kcal | Carbohydrates: 14g | Protein: 21g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 61mg | Sodium: 680mg | Potassium: 245mg | Sugar: 1g | Vitamin A: 315IU | Vitamin C: 0.7mg | Calcium: 194mg | Iron: 0.5mg