Stuffed crust Pizza

The stuffed crust pizza has been on my list forever. It is surprising why I haven’t done this before considering I bake pizzas quite regularly. I always plan to make this but then I get into the unnecessary health mode and run miles from the cheese. That was one of the main reasons I picked this theme of ‘Stuffed Dishes’ for this month’s Blogging Marathon.

I didn’t have access to string cheese which is used for these stuffed crust pizzas so I just cut up strips from the mozzarella cheese I had at hand.

Makes 1 pizza


1/2 portion dough from here

2-3 tbsp Pizza sauce

50-60 gms Mozarella cheese cut into strips

Toppings of your choice


  • Preheat the oven to 200C
  • Roll out the dough to 8″ on a greased baking tray
  • Place the cheese strips on the dough 1″ from the edge on all sides
  • Fold the dough to enclose the cheese inside and press it gently to lock the cheese
  • Apply pizza sauce on the rest of the dough and add the toppings
  • Bake for 20 minutes off till the sides begin to brown
  • Serve warm
  • Enjoy!

This is my post for the Blogging Marathon under the theme, ‘Stuffed Dishes’.


Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

Stuffed Pain d’epi

It is so good that the summers are finally over. Not that it was too hot in Bangalore for most of May but I was visiting the hotter parts of the country and felt the full heat of the summer. Literally! But now we have rain and the weather is, well, not hot. That should do for now. Also, the school season starts and while I am a little sad to see the daughter growing up so quickly, I am also partly relieved that I would get a little more time on my own to finish up the ever long to-do list.

I made this bread couple of days ago when the husband suddenly decided to work from home and the daughter wanted something tasty for the evening. I had some dough left in the fridge and some coriander pesto and carrot pesto. So I mixed up the two pestos and stuffed it in the bread and cut it up. They didn’t even let me take pictures because they were in a tearing hurry to gobble it up. So all I have are these hastily clicked ones on my phone. Both of them loved it so much that we finished the entire loaf and skipped dinner. There is no better feeling than that – not having to make dinner, that is. It’s a blessing!

The coriander pesto again, was a result of the fridge cleaning I did a while back. I had some coriander, mint and paneer that needed to be used up. Then this awesome lady, Archana of The Mad Scientist’s Kitchen, visited Bangalore and gifted me a packet of cashew nibs. Ever since I have been churning out pesto after pesto. The creaminess from the cashew is irresistible and combined with the flavour of coriander and a bit of mint, it was heavenly. The carrot pesto recipe and story is for another day….

Serves 2-3


1 portion of dough from here

1 small bunch of coriander

Few mint leaves

1/4 cup paneer

1/4 cup cashew nibs (or finely chopped cashews)

2-3 tbsp olive oil



  • Follow the recipe for the pain d’epi from my previous post till the first rise
  • Take the coriander, mint, paneer,cashew and salt in a blender jar
  • Blend to a coarse paste
  • Add olive oil as needed and blend to a smooth paste
  • Preheat the oven to 250 C with a tray at the bottom rack
  • Take out the dough and roll it out to a 10* 8 inch rectangle
  • Apply the pesto generously on the dough
  • Roll up the dough into a long tube and place it on a greased baking tray
  • Cut a small portion of the dough from one side with a pair of scissors and place it on one side as shown in the picture

  • Bake for 25-30 minutes till the bread is richly brown
  • Take out the tray from the oven and cool for 5-10 minutes
  • Serve warm
  • Enjoy!


  1. The coriander pesto can be made and frozen for a month.

This is my post for the Blogging Marathon under the theme, ‘Stuffed Dishes’.


Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

Yang PaBbang


We are almost at the end of our baking mega marathon. I was quite worried at the beginning because I wasn’t as prepared as I should have been and the strategy was to bake almost everyday. But surprisingly I enjoyed this month immensely. My routine would be to finish the day’s cooking by 7 in the morning and then start with kneading the dough. I would leave it for the first rise and get my daughter ready for school. Once I dropped her off, I would return and shape the dough for the second rise and then bake the bread and click the photos before the natural light went away. Then I would write the blog post for the day and edit the pictures. I am so used to this routine, to this extremely thereupetic alone time simply kneading the dough and feeling the wet shaggy mixture turn into a soft pliant dough, to watch in awe every time the dough rises and chew my nails nervously every time it doesn’t rise as fast, to hover around the oven till the nicely golden brown is reached and grab it out before it runs a risk of turning black. I have a feeling I am going to miss all of this. I hopefully will continue baking breads, just not so many at a time.

Today’s bread is a delightful Korean bread which is both stuffed and topped with vegetables. It also takes lesser time than other breads because it needs only one rise and is baked soon after which makes it perfect for a faster bake. The original is not vegetarian but Varada posted a vegetarian version of it. I followed the recipe except I used half all purpose flour and half whole wheat flour and I changed the vegetables. I did not have capsicum and so I replaced that with some corn and olives and the result was some absolutely yummy bread which I had for breakfast, lunch and dinner.


Country – Korea

Makes one 12″ loaf

Recipe adapted from here


For the dough

All purpose flour               1 cup

Whole wheat flour            1 cup

Instant yeast                       1 tsp

Olive oil                               2 tbsp

Salt                                       1/2 tsp

Lukewarm milk                 1 cup

For the filling & topping

Mozzarella                          1/4 cup

Onion, small, chopped      1

Olives, pitted & chopped   2-3 tbsp

American corn,  cooked     1/4 cup

Cayenne pepper                   1/2 tsp

Salt & pepper

  • Mix all the ingredients for the dough and knead well for 5 minutes till the dough is soft and pliant
  • Cover and set it aside in a greased bowl for it to double in volume, around an hour or so
  • Mix all the ingredients for the filling and set aside
  • Preheat the oven to 190C
  • Grease a 10″ loaf pan
  • Roll out the dough into a rectangle of 12″ breadth
  • Place 3/4 of the filling in the middle and close it lengthwise to seal the ends of the dough
  • Transfer the dough to the loaf pan
  • Top the balance ingredients on the dough
  • Bake for 45 minutes or till it is nicely brown and leave it in the oven for another 15 minutes
  • Take out and let cool 
  • Enjoy!


This is my post for the Mega Marathon under the letter ‘Y’.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75

Stuffed and Braided Bread

This is a simple stuffed bread / masala bread. here we bake the bread with some spicy stuffing in it. You can have a sweet stuffing as well. I used a mix of paneer, mushroom, herbs, spring onion, coriander leaves, chilly powder and salt. I did not cook or fry it. I just mixed all of the stuffing in a bowl.

Pan Br filling

Use this bread recipe for this bread. After Step No.8 in that recipe, roll out the dough into a thin sheet.

Pan Br Rolled

Make cuts in the dough on both sides with a pizza cutter or a simple knife. Try to keep the cuts on both sides at the same level.

Pan Br cut

Place the filling in the centre. Do not keep too much since the filling can spill out.

Pan br fill in

Start covering the filling with each strip of dough till the entire filling is covered.

Pan Br fold

You can either leave the last part of the dough as is to take the shape of a fish. You can cut and place some olives as its eyes and carve a mouth.

Pan br fish

Else you can cover up the entire dough after adding a little filling at the tail end.

Pan Br full fold

Leave it covered by a damp cloth for 30 minutes. Brush the dough with milk or a beaten egg just before baking. Bake for 15-20 minutes till the top of the bread turns into a nice brown color.

Paneer Bread

If you are adding vegetables like potatoes, onions, etc., then you need to fry them in a little olive oil before stuffing them in the bread.

Happy Baking.

Bread Rolls – anyway and everyway

There are few things to beat a good bread roll – the slightly crisp exterior and the soft elastic interior and the way it is chewy yet easy to make and eat.
I love bread rolls and have been searching for a good recipe. Finally I found one here.
The best part is you can make it anyway you like – plain, stuffed, different shapes, etc. what fun!



For the bread
1 1/2 cup All purpose flour (maida)
1/2 tbsp instant yeast / active dry yeast
1/2 tbsp sugar
1/4 cup warm water
1 tbsp olive oil
1/2 tsp salt

1. Mix water, sugar and yeast and set aside.
2. Mix the flour, oil and salt
3. Pour the yeast mixture into the flour mix
4. Mix thoroughly and knead for 15 mins till it is soft
5. Coat the dough in olive oil and keep it in a large bowl which is also greased in oil
6. Cover the bowl with a damp cloth and set aside for an hour till the dough doubles in volume
7. Punch down the dough and knead for 2-3 minutes
8. Divide it into 4 or 5 parts
9. Use a different technique for each part to make the bread in different shapes and sizes.
10. I made – one simple ‘8’ shaped dinner roll, 2 flat breads with holes in the middle and 2 stuffed breads. In order to cut out portions in the middle of the flat bread, use a knife to make the required shape and cut it with scissors.
11. Roll out one portion of the dough like a rectangular roti, put the stuffing on the dough and roll it to close. Press the dough lightly so that it sticks and does not open. The stuffing I used for this was tomatoes, garlic, spring onions, cream cheese, onions, mixed Italian herbs and green chillies.
12. Roll out and stuff another portion of the dough just like the one above. Bring the two ends together to form a circle. Cut half of the dough from the outer end and turn it slightly to face upwards. The stuffing I used for this was mushroom, spring onion, carrots, garlic, Italian herbs, onions, grated cheese and green chillies.
13. Beat an egg nicely and coat all the bread dough with it
14. Set aside for 10-15 minutes
15. Bake at 200C for 20-25 minutes till the bread gets a golden brown color.
16. Coat the breads with butter immediately on removing from the oven. It keeps the crust soft.
17. Cool on wire rack

1. For more detailed instructions on the bread designs please refer to the original recipe. It has pictures and is easier to understand
2. The stuffings are completely based on your imagination. You can use various combinations according to your taste
3. The most important thing is the kneading of the dough. It is slightly difficult to knead for 15 minutes or so but that is what impacts softness and elasticity to the dough and is well worth the effort
4. The damp cloth as a cover to the dough hugely benefits the rising of the dough. It rises faster so please use the damp cloth. I did not use it for quite some time and used to get irritated waiting for the dough to double in size.
If you need to add more dough or water when you start kneading you can do so. But ideally you will not need more than an additional sprinkle of dough to get the consistency right.
5. In case you are baking the flat bread, note that it gets done in around 15-18 minutes. So keep it on the tray closest to the oven door and pull it out. Let the others bake for 20-25 minutes.

Happy Baking!