Pizza snake bread

    2 hours 5 min

    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.

    40 people made this

    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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    Reviews in English (50)


    I submitted this recipe and want to add that I sometimes use pizza dough from the refrigerated section in the store to cut down on time. Then it's a breeze! Add or omit any "pizza toppings" you want to suit your taste. It's great for guests - just omit the colors and shape in a U.  -  13 Nov 2010  (Review from Allrecipes US | Canada)


    My family loved this from the presentation to the taste. I used canadian bacon instead of pepperoni but it still tasted fantastic.  -  01 Nov 2010  (Review from Allrecipes US | Canada)


    I used pre-made pizza dough from Pilsbury. This is a great way to serve food to the kids any time. I made cheesburger calzones. The picky kids ate them right up. The egg was key in keeping it together. Next time I think I'll add bacon!  -  10 Nov 2009  (Review from Allrecipes US | Canada)