Stuffed Bread with Mozzarella and Pesto by La Cesarina Patrizia M

Ingredients

• 500g (4 cup) all-purpose flour
• 300ml (1 1/4 cup) lukewarm water
• 7g (1 packet) active dry yeast
• 10g (2 tsp) sugar
• 10g (2 tsp) salt
• 30ml (2 tbsp) olive oil
• 200g (7 oz) mozzarella, diced
• 100g (3.5 oz) pesto
• 100g (3.5 oz) cooked ham, diced
• 1 egg, beaten (for egg wash)

Instructions

1. In a large bowl, dissolve yeast and sugar in lukewarm water. Let stand for 5-10 minutes until foamy.
2. Add flour, salt, and olive oil to the yeast mixture. Mix until a shaggy dough forms.
3. Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
5. Punch down the dough and divide it into 8 equal portions until ready to serve.
6. Flatten each portion into a disc. Spread a tablespoon of pesto and a spoonful of diced ham and mozzarella in the center until ready to serve.
7. Carefully fold the dough edges to enclose the filling, forming a ball. Pinch to seal tightly over medium heat until heated through, about 5 min.
8. Place the stuffed balls on a baking sheet lined with parchment paper, leaving space between them until ready to serve.
9. Cover loosely and let rise for another 30 minutes.
10. Preheat oven to 200°C (400°F).
11. Brush the tops of the bread balls with the beaten egg wash until ready to serve.
12. Bake for 20-25 minutes, or until golden brown and cooked through.