Stuffed bread is similar to a Stromboli and this one stuffed with Portuguese chorizo, fresh garlic and shredded Mozzarella cheese is sure to please.
This recipe for Portuguese Chorizo Stuffed Bread was one of my father in laws favorite appetizers. He had many favorites over the years like my mussels on Christmas day, stuffed mushrooms on Easter and in the end couldn’t get enough of my Fiesta Chicken Spinach Dip.
I’m pretty sure that I’ve mentioned that we purchase our chorizo from a market in Fall River, MA and have it shipped to us here in Jersey. We just haven’t found a good brand locally that makes it the same way.
This brand is seasoned perfectly with actual pieces of meat in the links. Of course, since the owners are Portuguese like my father in law, he liked that even better.
We visited my niece and nephew in their new home a few weeks ago and I offered to bring some appetizers. Since we hadn’t had this stuffed bread in a long time, I decided to bring that along with Buffalo Chicken Dip.
Not only did my father in law love this bread, but all of the kids do as well. I say kids, but the youngest is now 17 and the oldest is over 30. I don’t know why I thought one loaf would have been enough, because it was devoured instantly.
What do you need to make Portuguese Chorizo Stuffed Bread?
For this recipe you’ll need Portuguese chorizo, garlic, pizza dough, Mozzarella cheese and EVOO. I like to use either defrosted frozen or refrigerated pizza dough, but you can make your own using this recipe.
I’m all about saving time in the kitchen so when you can get a good crust already done for you, why go through all of the trouble of making that part homemade? Many times, you can also purchase dough through your local pizza place too.
How do you prepare Portuguese Chorizo Stuffed Bread?
Chorizo is considered a raw meat and must be cooked before adding it to a recipe; unless it’s in a stew. It also has a thick casing so you’ll want to remove that as well.
After the casing is removed, dice the chorizo into small bite sized pieces. Next, heat some EVOO in a skillet and cook 3-5 minutes so that it’s lightly browned.
Add some minced garlic and saute for another minute; then drain the mixture on paper towels to remove any excess oil. Stretch out the dough until you can get it as close to a rectangle as you can.
I add a bit of EVOO to a large cutting board and this tool to help stretch it out. If the dough is room temperature, it will spread a bit easier. You want the dough to be about 1/4-inch thick. If you can see through it, it’s too thin.
Next, sprinkle the chorizo mixture on top of the dough, then add the cheese. Roll the dough towards you so you form a longer log. Place on a baking sheet that has been greased with EVOO seam side down; then pinch the ends together so nothing oozes out.
Finally, brush a little EVOO on top of the bread; then bake for 15-20 minutes. Remove from the oven and slice into 14 slices.
Now can you see why this Portuguese Chorizo Stuffed Bread is one of our favorites? It doesn’t have a lot of ingredients, it’s easy and quick to make and it’s super delicious! We use mild chorizo, but you can get the hot version if you like things a little spicier. ~Enjoy!
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- Preheat oven to 425 degrees F.
- Remove the casing from the chorizo; then into bite sized pieces. Add a little oil to a skillet and cook the chorizo 3-5 minutes so that it's lightly browned.
- Next, add the garlic and saute for another minute; then drain the mixture on paper towels to remove any excess oil. Stretch out the dough until you can get it as close to a rectangle as you can.
- Next, sprinkle the chorizo mixture on top of the dough, then add the cheese. Roll the dough towards you so you form a longer log. Place on a baking sheet that has been greased with oil seam side down; then pinch the ends together so nothing oozes out.
- Finally, brush a little oil on top of the bread; then bake for 15-20 minutes until the top is lightly browned and the cheese is melting. Remove from the oven and slice into 14 slices.
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