Stuffed Bread in Italian Style

For stuffed bread you can often change with your stuffing and for today I have some Arugula pesto instead of the traditional pesto. Mini Mozzarella, olives, extra arugula leaves, olive oil and spices. Very simple if you have a little experience with stuffed bread. You can put everything in and this is one of many ideas and you can serve it at the barbecue, or as an accompaniment with a bowl or soup and goes perfect with any salad for lunch!

stuffed bread-arugulapesto


  • 4 white cereal rolls
  • 350g Your favorite pasta sauce
  • 3 large tomatoes, thinly sliced
  • Mini Mozzarella balls
  • Italian grated cheese (Parmigiano Reggiano)
  • 350g Olives in oil sauce
  • 100g Pine nuts
  • Rucula Pesto
  • Olive oil
  • salt and pepper

stuffed bread-arugulapesto-closestuffed bread-arugula-arugula

stuffed bread - arugula pesto
I make always my pesto and is better when it is fresh.
stuffed bread-arugula pesto-op potje
For today with 100g arugula leaves was just enough for another dish.


  1. Preheat oven to 350 ° F.
  2. Line a baking sheet or a baking tin with parchment paper; set aside.
  3. First wet the each loaf with a little water before we start.
  4. Choose a baking pan to put the baking paper in it. * I choose a baking dish not too deep, that helps the heat to circulate better
  5. Cut the loaves into four openings or more if you want
  6. Put the Rucula pesto, pasta sauce, tomato slices in the openings of each bread
    Then place them in the baking tin
  7. In addition to the loaves, put the mini Mozzarella, olives, arugula leaves and finish with salt, pepper and olive oil
  8. Bake at for 15-20 minutes, or until cheese has melted and starts to turn light golden brown.
  9. Add some extra grated cheese and Pine nuts.

stuffed bread-arugula-voor de oven in

stuffed bread-terras
You can serve it at the barbecue, or as an accompaniment with a bowl or soup and goes perfect with any salad for lunch.

stuffed bread-buiten-arugula

stuffed bread-aan tafel-buiten

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