Stuffed bread

Name: Stuffed bread - Anaida J.
Ingredients: For the dough; I used the remaining half from the Empanadas recipe: For the filling: 200g mozzarella (7; 8 slices); 7; 8 slices of sun; dried tomatoes from a can; fresh rosemary leaves; pepper; oil from the sun; dried tomatoes.

Pasta/Pizza - Stuffed bread by Anaida J. - Recipia

I prepared this stuffed bread one morning when I had leftover dough from empanadas and didn't want to waste it. I took a few slices of mozzarella and sun-dried tomatoes, added whatever was in the fridge, and in half an hour, I had a nice snack for both breakfast and lunch. It disappeared quickly. Quick Info Total time: about 50 minutes (including rising and baking) Preparation time: 10-15 minutes (if the dough is already ready) Baking time: 25 minutes Servings: 1 bread (about 6 slices) Difficulty: easy Recipe type: breakfast, snack, lunchbox Ingredients Leftover dough from empanadas (half a portion) 200 g mozzarella (7-8 slices) 7-8 slices sun-dried tomatoes in oil fresh rosemary leaves freshly ground pepper oil from the sun-dried tomato jar Preparation method 1. Roll out the leftover empanada dough directly on a work surface greased with a little oil. I didn't use flour, just oil to prevent the dough from sticking. 2. Cut the mozzarella slices in half, as well as the sun-dried tomatoes. It's easier to roll them this way. 3. Place the sun-dried tomato slices over the dough, then the mozzarella slices as evenly as possible. Sprinkle some fresh rosemary leaves among them. 4. Roll the dough fairly tightly so that the filling stays in the middle. I tucked the ends gently underneath. 5. Place the roll in a greased loaf pan. Sprinkle some pepper on top and drizzle with a little oil from the sun-dried tomatoes. 6. Brush the roll generously with oil. 7. Let the bread rise for another 15 minutes at room temperature. 8. Preheat the oven to 180 degrees Celsius. Bake the bread for 25 minutes until it turns golden. 9. After removing it from the oven, let it cool for a few minutes. Only then slice and serve. Why I make this recipe often It’s quick to prepare, practical, and doesn’t require complicated ingredients. The dough used is already flaky, and the filling is flexible. The bread keeps well until the next day. Tips and variations Tips If the mozzarella releases too much water, pat the slices dry with a paper towel before placing them on the dough. Roll the dough tightly so it doesn’t unravel while baking. Substitutions You can use any other melting cheese: cheddar, aged cheese, or slices of provolone. Rosemary can be replaced with oregano or basil. Variations You can add sliced olives or thin slices of onion if you have them on hand. For extra flavor, you can spread a little garlic paste directly on the dough. Serving ideas It pairs well for breakfast with plain yogurt or alongside a salad. For lunchboxes, a slice of stuffed bread keeps well wrapped in cling film. Frequently asked questions Can I use store-bought dough? Yes, store-bought bread or pizza dough works well. You don’t need to change any of the steps. Do I need to let the bread rise longer if I use freshly made dough? If the dough hasn’t already fermented (like the leftover empanada dough), you can let it rise before filling it. After rolling, 15 minutes at room temperature is sufficient. How do I know if the bread is done? The bread should be lightly browned, and if you tap the crust with your finger, it should sound hollow. The mozzarella should be melted inside. Can I freeze the bread? I recommend keeping it in the fridge if you want to consume it the next day. Frozen, the texture will suffer, but it’s possible if you slice it beforehand. Nutritional values Approximately, for one slice (out of 6): about 160 kcal. Protein: 7-8 g, carbohydrates: 20-25 g, fats: 6-8 g (approximate values, depending on the dough and cheese used). It is a medium snack in terms of caloric intake. Storage and reheating The bread can be kept at room temperature for 12-18 hours, or in the fridge for up to 2 days. It reheats easily in the oven or on a skillet for a few minutes, not in the microwave as it will get soggy. Slicing it in advance helps it keep better.

Preparation

The leftover dough from the tasty empanadas, I rolled out on a work surface greased with a little oil. I cut the mozzarella slices in half, as well as the sun-dried tomato slices. I placed slices of tomatoes on the dough, then mozzarella slices, and sprigs of rosemary on top. I rolled the dough with the filling in the middle, placed it in a greased loaf pan, sprinkled a little pepper and oil from the tomato can on top. I brushed the bread well with oil, let it rise for another 15 minutes, and then put the pan in the preheated oven at 180 degrees for 25 minutes. I let the bread cool a bit, then portioned it and served. Enjoy your meal!!!

Stuffed bread

Preparation

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