Cheesy chicken stuffed bread

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
Calories 258kcal
Author Alida Ryder


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