If an Italian deli exploded inside a loaf of bread, it'd be this crispy meat- and cheese-stuffed braid made easy with just 5 ingredients, including pre-made pizza dough. Feel free to use homemade dough and/or turn this Italian party into a Spanish one using Serrano ham and Manchego cheese--or even a French one with Gruyere and Dijon!

Recipe Summary

prep:
30 mins
cook:
30 mins
total:
1 hr
Servings:
8
Yield:
1 loaf
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or a silicone mat.

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  • Place pizza dough on a floured surface and roll into a rectangular shape between 1/8-inch and 1/4-inch thick, letting dough relax occasionally if it keeps springing back. Spread pesto on top, leaving about a 1-inch border around the edge. Top evenly with provolone cheese, prosciutto, and peppers.

  • Roll up tightly in the direction that gives you the most length, ending with the seam on the bottom. Press down to flatten slightly and dust the top lightly with flour. Use a pizza wheel to cut dough lengthwise into 3 long, even strips using a pizza wheel.

  • Place strips next to each other but not touching, the middle strip cut-side up and the other two cut-sides facing in. Braid them together, then curl the ends in to form a round wreath shape, tucking any loose ends under the loaf. Transfer onto the prepared baking sheet.

  • Bake in the preheated oven until nicely browned, about 30 minutes. Let cool slightly and serve warm or at room temperature.

Chef's Note:

Any diced Italian-style pickled peppers will work in this, as well as any melting cheese. If using shredded cheese, just press it down.

Nutrition Facts

280 calories; protein 12g; carbohydrates 28.5g; fat 12.7g; cholesterol 19.3mg; sodium 714.6mg. Full Nutrition
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Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/28/2019
I have made this 4 times now and the braiding does get easier every time. I use a grated hard sheep cheese ( due to dietary issues with cow dairy) and olive tapenade instead of the peppers. Everyone who has tried this bread loves it. I did set my oven at 425 degrees. The bread seemed a little too browned baked at 450 in my oven. Read More
(3)
14 Ratings
  • 5 star values: 12
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/28/2019
I have made this 4 times now and the braiding does get easier every time. I use a grated hard sheep cheese ( due to dietary issues with cow dairy) and olive tapenade instead of the peppers. Everyone who has tried this bread loves it. I did set my oven at 425 degrees. The bread seemed a little too browned baked at 450 in my oven. Read More
(3)
Rating: 4 stars
12/13/2019
this turned out absolutely delicious, but unless you are very confident working with dough, i'd suggest stopping at the point where you roll it up, slicing vents in it, and baking it that way. i am not that experienced with pizza dough, so the braiding stage was extremely messy and awkward, and the exposed cheese/meat caused the bottom of the loaf to brown too fast. it was still extremely delicious, just kind of stressful to make. Read More
(2)
Rating: 5 stars
12/09/2019
What I thought was going to be a twisted nightmare turned out to be a delicious dinner/snack. Read More
(1)
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Rating: 5 stars
12/13/2019
1.5 cups flour for the dough (smaller loaf) 33min bake time Read More
Rating: 5 stars
05/09/2020
This is a great food to share, I went a little heavy with the banana peppers but this dish was tasty! Read More
Rating: 5 stars
02/04/2020
Used pizza sauce instead of pesto. Delish! Will try again with artichokes, Oil and garlic, roasted red peppers, and spinach... vegan style! Use the sauce only for dipping. Read More
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Rating: 5 stars
03/05/2020
My new favorite Go To for a quick party dish. Was a little messy with the braid? but it turns out fine. I will bake my next one at 425 for 40 minutes as the middle was still a little raw. Read More
Rating: 4 stars
03/27/2020
450 was too hot for my oven at 6500 feet for that long. But, the dish (red sauce and olives instead of peppers and pesto) was outstanding. Thanks Read More
Rating: 5 stars
05/17/2020
This is amazing! The appetizer for my next party! Read More
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