Stuffed Beef Bread

Intensity Breakdown:

• Dough handling: Medium (requires kneading and rolling)

• Filling prep: Low (basic stovetop cooking)

• Assembly: Medium (rolling and sealing requires care)

• Baking: Low (oven does the work)

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Ingredients

For the Dough

• 3 ½ cups (440g) all-purpose flour, plus extra for dusting

• 1 packet (2 ¼ tsp) instant yeast

• 1 tsp salt

• 1 tbsp sugar

• 1 cup (240ml) warm milk (110°F/45°C)

• ¼ cup (60ml) warm water

• 3 tbsp olive oil, plus more for brushing

• 1 large egg (for egg wash)

For the Beef Filling

• 1 lb (450g) lean ground beef (85/15)

• 1 small yellow onion, finely diced

• 2 cloves garlic, minced

• 1 small bell pepper (red or green), finely diced

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp smoked paprika

• ½ tsp dried oregano

• ¼ cup (60ml) beef broth or water

• 1 ½ cups (170g) shredded mozzarella cheese (or provolone)

• ½ cup (50g) grated Parmesan cheese

• 2 tbsp fresh parsley, chopped (optional)

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Instructions

Step 1: Make the Dough (15 min active)

In a large bowl, combine warm milk, warm water, sugar, and instant yeast. Let sit for 5 minutes until foamy. Add olive oil, salt, and half the flour. Mix with a wooden spoon until shaggy. Gradually add remaining flour. Turn onto a floured surface and knead for 8–10 minutes until smooth and elastic. Place in an oiled bowl, cover with a damp towel, and let rise in a warm place for 45 minutes (or until doubled).

Step 2: Prepare the Beef Filling (15 min active; medium heat intensity)

While dough rises, heat a large skillet over medium-high heat (Intensity: Medium). Add ground beef. Cook, breaking apart with a spatula, for 5–6 minutes until browned. Drain excess fat. Reduce heat to medium (Intensity: Medium-low), add onion, bell pepper, and garlic. Sauté for 3–4 minutes until vegetables soften. Stir in salt, pepper, smoked paprika, and oregano. Pour in beef broth and simmer for 2 minutes until liquid evaporates. Remove from heat. Let cool for 10 minutes. Mix in shredded mozzarella, Parmesan, and parsley.

Step 3: Assemble the Stuffed Bread (10 min active; high intensity for rolling)

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
On a lightly floured surface, roll the risen dough into a large rectangle, about 12×16 inches (30×40 cm) and ¼-inch thick. (Intensity: High – requires even rolling without tearing). Spread the cooled beef filling evenly over the dough, leaving a 1-inch border on all sides. Brush the borders with water (this acts as glue). Starting from the long side, tightly roll the dough into a log, jelly-roll style. Pinch the seam and ends firmly to seal. Transfer to the baking sheet, seam-side down. Brush the top with beaten egg (egg wash). Using a sharp knife, score 4–5 diagonal slits on top for steam vents.

Step 4: Bake (30 min oven; low intensity)

Bake for 25–30 minutes until deep golden brown and hollow-sounding when tapped. If the top browns too quickly, tent with foil at 20 minutes. Internal temperature should reach 190°F (88°C) for fully cooked bread.

Step 5: Rest and Serve

Remove from oven. Let rest on the baking sheet for 10 minutes (this sets the filling). Transfer to a cutting board. Slice with a serrated knife into 1.5-inch thick rounds. Serve warm.

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Chef’s Notes & Variations

• Make it spicy: Add ½ tsp red pepper flakes to the beef filling.

• Cheese swap: Use cheddar, gouda, or a Mexican blend.

• Dough shortcut: Substitute 1 lb of store-bought pizza dough. Skip Step 1; roll out as directed.

• Freezer-friendly: Assemble but do not bake. Wrap tightly in plastic and foil. Freeze up to 3 months. Bake frozen at 375°F for 40–45 minutes.

• Dipping sauces: Serve with marinara, garlic aioli, or spicy ranch.

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Nutritional Information

Per serving (1 slice, based on 8 servings)