Stuffed football bread

Name: Stuffed football bread
Cook time: 25 min
Total time: 25 min
Yield: 12
Ingredients: 2 Branches of rosemary; 2 Garlic cloves; 100 g Parmesan (piece); 75 g Salami in thin slices; 1 (approx. 500 g) crumbled wheat mix bread; 75 g soft butter; baking paper

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 12

2 Branches of rosemary
2 Garlic cloves
100 g Parmesan (piece)
75 g Salami in thin slices
1 (approx. 500 g) crumbled wheat mix bread
75 g soft butter
baking paper

Directions

1
Wash the rosemary. Peel the garlic. Chop both finely. Grate the parmesan finely. Mix everything. Pluck the salami into pieces. Cut bread crosswise (see tip).
2
Spread the parmesan mixture and salami into the incisions, pressing the incisions apart. Place the bread on a baking tray lined with baking paper. Spread butter in pieces on top. Place in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see
3
manufacturer) Bake for 10-12 minutes. Serve warm.