Pizza snake bread

Pizza snake bread


40 people made this

About this recipe: A homemade bread dough is rolled with a mixture of ricotta, mozzarella, Parmesan, pepperoni, olives, pepper, mushrooms and herbs, shaped into a snake and baked to perfection. Serve with a tomato based pasta sauce for dipping.


Serves: 14 

  • Dough
  • 1 teaspoon caster sugar
  • 250ml warm water (45 degrees C)
  • 1 (7g) sachet dried active baking yeast
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons sea salt
  • 375g plain flour, divided
  • Filling
  • 250g ricotta cheese
  • 225g grated mozzarella cheese
  • 4 tablespoons grated Parmesan cheese or to taste
  • 115g sliced pepperoni
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon Italian herb seasoning
  • 70g sliced black olives (optional)
  • 1/2 green pepper, cut into strips
  • 35g sliced fresh mushrooms
  • 1 egg
  • 1 tablespoon water

Prep:30min  ›  Cook:35min  ›  Extra time:1hr proofing  ›  Ready in:2hr5min 

  1. Dissolve the sugar in the warm water in the bowl of a stand mixer fitted with a dough hook. Sprinkle the yeast over the water and let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Stir in the oil, salt and 250g of flour and mix on Low until the mixture forms a wet dough. With the machine running, add 125g of flour, 4 tablespoons at a time and knead until the dough pulls away from the sides of the bowl into a ball. Knead for 3 to 5 more minutes, until the dough is smooth and elastic.
  2. Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (27 to 35 degrees C) until doubled in volume, about 1 hour.
  3. Combine the ricotta, mozzarella and Parmesan cheeses, pepperoni, parsley, Italian herb seasoning, olives, green pepper and mushrooms in a large bowl and set aside.
  4. Preheat oven to 190 C / Gas 5. Line a baking tray with baking parchment.
  5. Punch down the dough and roll it out into a long, flat strip about 23cm wide by 75cm long. Spoon the filling mixture down the centre of the dough strip, leaving about 2.5cm on all sides for sealing. Pull edges of the dough together; pinch to seal and form a long, filled roll. Place the roll, seam side down, onto the parchment in a snakey "S" shape and tuck the ends underneath to seal. Beat the egg in a bowl with 1 tablespoon of water and brush the egg wash over.
  6. Bake in the preheated oven for 30 to 35 minutes, until golden brown. Let cool for 5 minutes before cutting into individual slices.

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