Pizza Swirl Bread

September 19, 2011 § 3 Comments

Anyone that knows me or my family knows that we are always equipped with snacks. Long distance car trips (or, in WV, 30 minute ones), trips to the movies, trips to the park…we know how to pack snacks. Another thing that is totally “my family” is not falling for for the overpriced food that’s often served at events.

So, yesterday morning pizza swirl bread was made. My sister is in town, and the 3 of us were headed to the Austin City Limits music festival. They do actually have awesome food there, so we didn’t mind buying some, but I figured if I packed hearty lunch snacks we could just splurge on dinner. In past years, food was allowed but alcohol was prohibited. But this year, we saw people getting their food taken away and I was a little worried. There was no way I was going to toss my freshly made pizza swirl bread. Somehow I was sneaky and got through without them even looking in my food bag. Ssshhhh.

I saw this recipe and it reminded me of this bread we used to make all the time when I was teaching in Memphis. That was before my days of making things from scratch so I had only ever made it with store bought dough. I followed this recipe for the dough, but then did my own thing with the toppings.


  • 3-4 T butter
  • 1/4 cup lukewarm water- not hot
  • 1/3 cup milk
  • 2 1/4 tsp active dry yeast
  • 1 tsp sugar
  • 1 large egg
  • 2 1/4 cups flour
  • 1/2 tsp salt
  • tomato sauce (we used about 1/2 cup of mushroom marinara)
  • Toppings: we used turkey pepperoni, mushrooms, minced garlic, mozzarella, green peppers, parmesan, oregano, and crushed red pepper
Other: Loaf pan- you could probably make it without one too, it just wouldn’t be as bread-shaped.

{butter, milk, yeast, water, flour, salt, sugar, egg}

Heat 2T butter and milk over low heat until bubbles form on the side, then set aside. Mix yeast, water, and sugar and leave it for 5-10 minutes until it becomes frothy. Whisk the egg into the butter/milk mixture. In the bowl of an electric mixer, lightly mix flour and salt to combine. On low speed, using a dough hook, add in milk/butter/egg mixture and then yeast mixture. Leave it to mix for a few minutes until the dough forms a ball. Meanwhile, melt the rest of the butter and grease a medium bowl. Flour a workspace (and your hands) for the dough.

When the dough is done, place it on the floured workspace and hand-knead it for a couple minutes. Place it in the buttered bowl, rolling it around until it’s coated. Cover, and let it sit in a warm place to rise for 1 hour.

{tomato sauce, toppings}

10-15 minutes before your dough is finished rising, start chopping up your toppings and keep them ready. Preheat the oven to 350°. Re-flour your workspace and hands. Grease your loaf pan.

When the dough is ready, punch it down. Spread it around on the floured space until it forms roughly an 8×12 rectangle. If it is too sticky, add more flour. Spread the sauce on the dough- as much or little as you’d like. I like things saucy. Evenly lay out the toppings. Tightly roll the dough (from the shorter end) into a log and place in the loaf pan. Brush butter over the top, and any other toppings you’d like. I sprinkled fresh Parmesan, oregano, a little sea salt, and crushed red pepper. Put it in the oven for about 35-45 minutes (depending on your oven) until the crust is golden brown.

Place the pan on a cooling rack for about 30 minutes, then remove the loaf. It’s probably easier to slice when fully cooled, but more delicious when still warm- your call 🙂


§ 3 Responses to Pizza Swirl Bread

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