Pizza swirl bread
A beautiful swirl bread which features pepperoni, mozzarella, Parmesan and Italian herb as its stuffing. Serve as a snack or side dish with pasta.
Ingredients
Serves: 10
- 1/2 (500g) bread mix
- 1 egg, beaten
- 115g pepperoni or salami
- 125g mozzarella cheese, grated
- 4 tablespoons grated Parmesan cheese
- 1 1/2 teaspoons Italian herb seasoning
Method
Prep:25min ›
Cook:30min ›
Extra time:1hr5min proofing ›
Ready in:2hr
- Make up the bread mix as recommended on the packet. Cover and allow to prove until double in size, about 45 minutes to 1 hour.
- Preheat oven to 190 C / Gas 5. Lightly grease a baking tray.
- Punch down the dough and press into a rectangle. Brush dough with beaten egg and arrange pepperoni, mozzarella, Parmesan and herbs over the dough. Roll the dough up like a swiss roll and pinch the seam to seal. Place seam side down on the prepared baking tray.
- Allow to rest for 20-30 minutes at room temperature. Brush with water.
- Bake in preheated oven for 30-40 minutes or until golden.
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Reviews & ratings
Average global rating:
(628)
Reviews in English (469)
My 6-year old loves pepperoni pizza, so I made this as a pre-birthday treat. I make my own pizza dough and had some leftover, so I used it instead of the frozen bread dough. Here's a tip to help avoid excess grease (especially if you are a pepperoni purist like me and won't use turkey pepperoni) - lay pepperoni out on a double layer of paper towels and microwave for 15 - 20 seconds, then cover with 2 more paper towels and blot. I do this when I make pizza and had very little grease when I baked my bread. Brushed with olive oil and sprinkled with a little garlic powder and kosher salt before baking. Great appetizer - I'll be making this for Super Bowl. - 19 Jan 2008 (Review from Allrecipes US | Canada)
I started with fresh pizza dough from my grocery store which makes this a quick & easy weeknight meal. I omitted the egg step(not needed), then added a thin layer of fresh baby spinach to sneak in some veggies & substituted some prosciutto for half of the pepperoni. I also drizzled with olive oil & sprinkled with more Italian seasoning & a little grated parmesan cheese. I served with marinara sauce to dip. Very good results! - 08 Jan 2008 (Review from Allrecipes US | Canada)
This always goes over well at my parties - there's never any left over. I usually use Pillsbury French Loaf instead of the frozen bread dough (it takes less time to cook), and I have substituted turkey pepperoni for the regular. I actually like the turkey pepperoni better, because it make the pepperoni bread less greasy. My most finicky eaters never knew the difference. - 19 Sep 2002 (Review from Allrecipes US | Canada)