Stuffed bread roll with mozzarella and vegetables
Every Saturday morning I promptly prepare my dough and let it rest all day ready for our weekly fresh bread batch.
Last Saturday I did something different: I cut my dough into a large rectangle, put the topping on and rolled it like a long sausage and a vegetable bread roll was born.
Tasty! And ideal for sharing or to take on a picnic (if hopefully the weather improves!) and I would like this even cold.
As for now, well I am in the middle of baking, it's my son's 6th birthday today and the cake is baking in the oven soon ready to be decorated.. so I shall say goodbye for now.
- Prep Time : 40 minutes
- Cook Time : 30 minutes
- Yield : 4
Ingredients
- strong bread flour - 500 g - 4 cups
- lukewarm water - 250 ml - 9 fl oz
- dried yeast for baking - 1 sacket (7g) or 15 g fresh yeast
- salt - 1/2 tbsp
- olive oil
- peppers - 2
- zucchini (courgettes) - 1
- black olives - a handful
- mozzarella cheese - 250 g - 8.81 oz
- sesame seeds - 3 tbsp
Instructions
Make the dough, by combining the yeast with the flour, water, salt and 2 tbsp of olive oil. Work the dough for 10 minutes making it smooth and elastic.
Put the dough in a bowl and let it rest in a warm place for a couple of hours covered by a cloth.
After 2 hours work the dough again for a couple of minutes and then using a rolling pin roll it about 4 mm thick. Make a rectangle of about 46 x 28 cm or 18 x 11 inch. Sprinkle your working top with flour to help you roll the dough.
Wash the peppers, remove the core and the seeds and slice them into thin strips. Wash and slice the zucchini into thin slices too.
Pour 2 tbsp of olive oil in a pan and cook the vegetables over a high heat. Turn them on both sides and cook until soft.
Let them cool down and place them on top of the rolled dough. Scatter the halved olives on top and the diced mozzarella.
And now roll it up tightly from the longer side.
Seal both ends and make a horseshoe shape. Brush with olive oil and sprinkle with sesame seeds.
Cook at 200C or 390 F for 30 minutes or until golden on top.
(4 votes, average: 4.25 out of 5)
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Love the sound of this! Olives in (or on!) pizza are always good.
I love this pizza rolls!! Look bellisima Alida! and I love is veggie!!!
xo
This would be great for the Easter lunch buffet!
A casa mia la pizza oramai è d’obbligo farla una volta a settimana, mi piace l’idea di arrotolarla, ottimo anche il ripieno tanto gustoso, perfetta per una scampagnata! Auguri al tuo piccolo per il suo compleanno! Un abbraccio!
Dear Alida,
Awesome! Love this…a whole meal in a roll. Yours looks so beautiful, you hate to cut it, but I would have to and eat it for sure. It reminds me of Stromboli, only yours is round instead of straight, and there is no meat only veggies. You are so creative dear friend. Happy Birthday to your son. Wow, 6 years old… I hope that he has a fun and wonderful birthday! Thank you for sharing this one…. Will have to try this…Have a good one…
Dottie 🙂
Thank you Dottie. Birthdays are ever so special when you are 6! And even more special for mamma too!
Happy Birthday to your son. What a wonderful occasion and happy memories for all.
The pizza bread looks so delicious as I am sure it is. xoxoxo Catherine
What a great idea for an easy to transport version of pizza. I looks delicious and the filling sounds wonderfully healthy. I am impressed that you manage to make pizza dough every Saturday!
Ghiottissimo questo rotolone di pizza, e tanto invitante, complimenti!!!!
I tried this with sliced meatballs instead of veggies and added some tomatoes, chopped basil, and pesto! I also sprinkled some coarse salt on top. It was a huge hit! Great recipe!
Wow! Sounds yummy with the meatballs. I am pleased the recipes was good! x