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Mozzarella Filled pull-apart bread

Mozzarella filled pull-apart bread

Chef Suzanne

Basic Bread


500g. Flour

25g. Margarine

7ml. Salt

5ml. Sugar

±350ml. Luke warm water

10g Yeast.


  1. Mix all the ingredients, rubbing in the margarine before adding the yeast.

  2. Add the lukewarm water to form soft dough. Then knead the dough well until smooth and elastic.

  3. Cover and place in a warm, NOT HOT, to rise.

  4. Knock down and form into 8-10 even sized balls


125 g Mozzarella cheese cut in blocks

125 g Butter, melted

1 garlic clove

5 ml Parsley

30 ml Parmesan, grated


1. Press the dough ball a little flatter and place mozzarella block in the middle.

2. Pinch the dough closed around the cheese.

3. Roll on the table to make sure the ball is round and properly closed.

4. Place on a lined baking tray 1 cm apart.

5. Cover and let rise until about double.

6. Bake in a 180°C oven until golden brown and sound hollow when knocking on it.

7. Melt butter and add garlic, parsley and Parmesan.

8. Brush over rolls and place back into the oven for another 5 minutes.


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