This Cheese and Pepper Stuffed Bread is one of my favorite appetizer recipes! This delicious homemade recipe will definitely surprise your friend and family.
Author: Nectaria
Servings: 6-8 people
INGREDIENTS
For the dough
1 ½ teaspoon dry yeast
1 teaspoon salt
1 tablespoon sugar
1 large egg
200 gr. lukewarm milk
375 gr. bread flour or all-purpose flour
4 tablespoons olive oil
For the filling
300 gr./ 10.58 oz. cheddar cheese, grated
300 gr./ 10.58 oz. feta cheese, crumbles
1 green banana pepper, diced
1 red banana pepper, diced
¼ cup fresh dill, finely chopped
1 tablespoon fresh spearmint, finely chopped
¼ teaspoon black pepper
1 teaspoon sweet paprika
½ teaspoon dry thyme
1 egg yolk, for brushing the bread
INSTRUCTIONS
To make the dough
In a large bowl place all of the dough ingredients except flour and mix well. Then add flour and mix and knead — by hand, or using a stand mixer — to make a soft, sticky dough.
Place the dough in a lightly greased bowl. Cover it, and let it rise for 60 to 90 minutes, or until it’s become doubled in size.
Towards the end of the rising time, preheat the oven to 356°F / 180°C.
To make the filling
Place all of the filling ingredients to a medium size bowl and mix well. Refrigerate until you use it.
To assembly the bread
Keep about ¼ of the filling and form the rest into a ball by pressing the ingredients into your palms.
Take the dough and place it onto a floured working surface. With your hands, flatten the dough from the inside to outside until it is about 25 cm/ 9.8 inches in diameter.
Take the dough and place it onto a floured working surface. With your hands, flatten the dough from the inside to outside until it is about 30 cm/ 11.8 inches in diameter disk.
Place the ball of the filling into the center of the disk and begin pleating the edges together, gathering the dough at the top like a cloth pouch to trap the filling in the centre. When you have pleated all the way around, pinch the top knot together firmly and start to press gently from the inside to outside until it is about 25 cm/ 9.8 inches in diameter.
Place the bread on a large baking sheet lined with parchment paper. Brush the top of stuffed bread with the egg yolk and top with the remaining filling. Bake for approximately 25 minutes. Remove it from the oven and carefully lift it out of the pan onto a rack. Let the bread cool down for about 10 minutes before cutting and serving. Enjoy!