Stuffed Turkey and Cheese Bread

Sundays are wacky around here. Because we go to church so very early, we wind up eating “brunch” at about 9:15 in the morning. Obviously, we can’t then make it all the way until suppertime without eating something.


Often, we’ll have popcorn and yogurt or some such simple thing. But, on days when we need something a little heartier (or I’m out of popcorn!), a snack like this fills in nicely.

The bread is totally homemade, but comes together quickly. From start-to-finish, this stuffed bread can be made in about a half hour.


It is the end of the month and I’m working with dregs, my friends, so I used what we had. Feel free to substitute whatever meats and cheeses you either have or prefer!


Let’s get started–


Stuffed Turkey and Cheese Bread



(for bread)

  • 1 cup very warm water
  • 1 tablespoon yeast
  • 1 teaspoon honey
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 1 cup whole wheat flour
  • 1 1/2 cups unbleached white flour

(for filling)

  • 1/3 cup ricotta (or cottage cheese– never fear, the curds will all melt)
  • 5 thin slices turkey (lunch meat size)
  • generous squirt of mustard (I used dijon.)
  • 1 cup shredded mozzarella cheese



1. Preheat oven to 400 degrees. Grease a large cookie sheet (or line with parchment or sil-pat.)


2. Stir water, yeast, and honey in large bowl. Let sit for a few minutes until nice and foamy. Add salt and oil. Add the flours about a cup at a time. When you get to that final 1/2 cup, you might need to switch from a spoon to your hands.


3. Knead a few times (really, only a minute– this is low-maintenance) and form into a ball. Place dough ball in bowl with a little bit of olive and turn to coat. Cover and let rise in a warm place for 10-15 minutes.


4. Punch down any puffiness and press dough into a large oval. Spread ricotta (cottage cheese) over half of the oval, leaving about an inch uncovered along the edge for sealing.


5. Lay turkey in an even layer over the ricotta. Top turkey with a squiggle of mustard. Evenly scatter shredded cheese over the mustard.


6. Fold oval to form what will resemble a giant calzone. Press along edges to seal.


7. Bake for ten minutes. Remove and rub cold stick of butter over the top until glistening. Return to oven for two more minutes.


8. Let rest a few minutes before slicing. Due to the ricotta (cottage cheese), the filling might slide out if you slice it immediately.




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