Stuffed Chicken & Spinach Bread Roll
A soft golden homemade bread rolled around a hearty filling of shredded chicken, fresh spinach, tomato, and cream cheese — simple ingredients, stunning results. Every slice reveals a beautiful colourful swirl that impresses guests without any fuss. Great for family lunches, lunchboxes, or casual gatherings.
🛒 Ingredients
10 servings
- 500 g (4 cups) all-purpose flour
- 250 ml (1 cup) warm milk
- 125 ml (½ cup) vegetable oil
- 15 g (½ oz) fresh baker's yeast
- 1 tablespoon granulated sugar
- 1 pinch of salt
- 1 egg yolk, for brushing
- 400 g (14 oz) cooked shredded chicken breast
- 80 g (3 oz) fresh spinach
- 1 medium onion, thinly sliced into rings
- 1 ripe tomato, deseeded and diced
- Dried oregano, to taste
- Cream cheese spread (tube or spreadable)
- Fresh parsley, chopped
- Salt and pepper, to taste
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Directions
- 1
Crumble the fresh yeast into a bowl, add the sugar and let sit for 1 minute. Mash with a fork until fully dissolved into a liquid.
- 2
Add the warm milk (around 35 °C / 95 °F), oil, and salt. Whisk together until smooth and uniform.
- 3
Gradually stir in the flour, first in the bowl, then turn out onto a lightly floured surface and knead for 8–10 minutes until the dough is smooth and elastic.
- 4
Shape into a ball, return to the lightly floured bowl, cover with a clean towel, and let rise for 30 minutes in a warm spot (a turned-off oven works perfectly) until doubled in size.
- 5
While the dough rises, mix together the shredded chicken, spinach, onion, and tomato. Season well with oregano, parsley, salt, and pepper.
- 6
On a floured surface, roll out the dough into a 35 × 50 cm (14 × 20 in) rectangle.
- 7
Spread the filling over the dough, leaving a 2 cm (¾ in) border on the sides and the far edge. Pipe cream cheese in an 'X' pattern across the filling.
- 8
Roll up tightly from the near edge, fold the ends under to seal, and place seam-side down on a floured baking tray.
- 9
Brush the entire surface generously with the egg yolk. Let rest for a further 10 minutes.
- 10
Bake at 180 °C (355 °F, fan) for 25–30 minutes until deep golden brown. Cool for 10 minutes before slicing.
💡 Chef's Tip
Make sure your milk is warm, not hot — anything above 40 °C (104 °F) will kill the yeast and prevent the dough from rising. For extra flavour, stir roasted red peppers or black olives into the filling. Leftovers reheat perfectly in the microwave for 20 seconds.
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Same category — Poultry
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