Italian Country Bread (to make Stuffed Pizza Bread)

These pizza breads are made with Italian Country Bread.

There are two ways to make this stuffed pizza bread. You start with our Italian bread mix and add your favorite pizza goodies. 

In the first, you roll the bread pinwheel style--like a cinnamon roll.  In the second, you braid the bread as shown below. Either way, it's a delight for pizza lovers.

These are different versions of Italian stromboli. They're easy. They're scrumptious. They're fun.

Pizza Roll Bread

This is a pizza roll, like a cinnamon roll. Roll the bread dough into a rectangle about 12 x 18 inches and load with pizza ingredients, including a marinara sauce, seasonings, and grated cheese. Bake it at 350 degrees for 25 minutes or until the interior of the loaf reaches 195 degrees.

This is a type of Italian stromboli bread

Braided Stuffed Pizza Bread

This is a finished pizza roll. The bread was washed with an egg yolk wash (one egg yolk and 1/2-tablespoon water) with a pastry brush before baking to give it a golden glow.  This is a stromboli bread also.

This is a simple back-and-forth braid. The pictures will show you how to do it.

Step 1

Roll the bread out and then cut "fingers" on both edges about a third of the way across, as shown.  

The Recipe

Be creative with the ingredients! Try cooked meats, cheeses, and vegetables to fit your tastes.

Ingredients:

• 1 bread mix, Italian Country or equal
• 1/2 pound thinly sliced deli ham
• 1 cup shredded or 6-8 slices of mozzarella cheese
• 1/3 cup sliced black olives or black or green olive tapenade
• 1 1/2 cups fresh baby spinach
• 1/3 cup diced red onion
• 1 1/2 tsp Zesty Pizza & Pasta Spice
• 1 large egg
• freshly grated parmesan cheese (optional)

Directions:

1. Preheat the oven to 350°F.
2. Mix your dough according to instructions. Roll it into a rectangle about 1/3 inch thick.
3. Spread the ingredients uniformly on your bread dough to about an inch along each edge.
4. Whisk 1/2 tablespoon of water with your egg to create an egg wash. Brush the egg wash along one of the long sides.
5. Start rolling your dough from the long side without the wash. Roll completely and seal the edges where the wash meets the roll.
6. Use the remaining egg wash to seal and pinch the ends closed and to brush over the top of the loaf for color.
7. Place the loaf in a greased baking sheet and bake for 25-30 minutes or until dark brown and the internal temperature reaches 195°F with a thermometer.

Learn more about the bread!

• Is this a sourdough bread? Not really. It's a European country sour—a little sour without being a full-blown sourdough. It tastes slightly sourdough, not nearly like a full sourdough bread. but more character and taste than a grocery store loaf.
• Is it crusty like a sourdough? It's more like a French bread—crusty on the outside but soft in the middle. It's more crackly than chewy. The interior is creamy and soft.
• What's the difference between a French bread and an Italian bread? Both French and Italian breads are broad in scope and can vary from region to region with overlap. Some Italian breads have herbs--this one doesn't.  Some Italian breads have traces of olive oil and milk.  This one has a touch of dairy.
• Will my kids like it? Kids like white bread. This is white. 
• Can I make it round or long? You can make it any shape you want, even sandwich rolls. 
• Why is the water temperature important? The ideal temperature for yeast is 79 degrees. That's where yeast grows best. 
• Is it sweet at all? Not really, pleasant, but not sweet. Actually, it's a little sour.
• What do I need to add? Only water.
• It says "no preservatives."  We add nothing except a touch of dough enhancer to help the yeast grow.  Without preservatives, it won't last forever. If you're not going to use it in four or five days, freeze the extra.

Dennis Weaver

Your family will love stuffed pizza bread!  Give it a try.