Pizza Bread With Cheesy Chicken
Najat
Photo by Najat
Who doesn’t love the smell of fresh bread coming out of the oven? This cheesy stuffed bread is the ultimate comfort food with a fun twist! Soft, fluffy bread filled with a creamy, flavorful chicken mixture and topped with melty cheese, peppers, and onions—honestly, it’s like a mini party in every bite. And let’s not forget the rich, gooey cheese sauce. Whether you’re planning a cozy family dinner or just want to impress your guests with something homemade, these rolls are guaranteed to be a hit. Trust me, once you make them, you’ll wonder how you ever lived without them! Let’s get baking!
Ingrediënten
DOUGH
EXTRA
TOPPING
CHICKEN MIXTURE
CHEESE SAUCE
Shop ingredients:
Tips
Ensure the water is lukewarm (about 35-40°C). Too hot will kill the yeast; too cold won’t activate it properly.
Knead the dough thoroughly (10-12 minutes) until smooth and elastic for soft rolls. Use a stand mixer if kneading by hand is too challenging.
Allow the dough to rise in a warm, draft-free spot. You can use a briefly preheated oven (30°C) turned off or create a warm environment by placing the bowl over a hot water bath.
Use a mix of cheeses, like mozzarella for creaminess and cheddar for a rich flavor.
Finely dice the bell peppers and onions to ensure they stay on the rolls and don’t weigh them down.
Mix the chicken with the mayonnaise sauce only when it has cooled to prevent the sauce from thinning.
These rolls are best served fresh from the oven. If storing, reheat lightly before serving.
Keep the cheese sauce warm, as cheddar can thicken when it cools. Reheat over low heat if needed.
Stappenplan
In a large bowl, combine the flour, salt, yeast, honey, sunflower oil, yogurt, and lukewarm water. Mix and knead for 10-12 minutes until smooth and elastic. Cover the dough and let it rise in a warm spot for 1 hour, or until it has doubled in size.
Deflate the dough and divide it into 9 equal pieces (approximately 84 g each). Shape each piece into a ball.
Roll out each ball into a round sheet.
Fold the top edge down slightly and press gently. Roll it up tightly.
Seal well and check for any gaps.
Roll the log slightly longer and flatter using your palms or fingers.
Place the rolled logs on a baking tray lined with parchment paper. Use a knife to make a slit along the length of each log. Let the dough rise for 30 minutes or until doubled in size.
Mix the grated cheese, diced bell peppers, and chopped red onion in a bowl.
Fill the slits of the rolls with the cheese mixture. Brush the sides with beaten egg and sprinkle sesame seeds on top.
Bake in a preheated oven at 200°C (392°F) for 12-18 minutes, or until golden brown. Let cool slightly before serving.
Heat olive oil in a skillet over medium heat. Add chicken, salt, garlic powder, onion powder, black pepper powder, turmeric powder, and chopped parsley. Cook for 5-6 minutes until the chicken is fully cooked. Let it cool.
In a bowl, mix mayonnaise, mustard, sambal, chopped red onion, and diced pickles to make a sauce.
Add the cooled chicken and mix well.
Heat the heavy cream, cheddar cheese, sambal, and turmeric powder over low to medium heat. Stir continuously until the cheese melts and the sauce becomes smooth and creamy. If the sauce is too thin, let it simmer for 1-2 minutes over low heat while stirring. Remove from heat and stir in diced jalapeños.
Slice the bread open and fill it with lettuce, the chicken mixture, and cheese sauce.
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