Swiss chard and potato filled bignolati are a vegetarian variation of the popular stuffed Sicilian bread traditionally filled with pork. The perfect snack food or appetizer, bignolati are so easy to prepare with my no knead pizza dough recipe!
Bignolati, 'mbriulati, mignolate, miscateddri, or perhaps dare I say, pizza rolls in English. They are originally from Agrigento, in southern Sicily, and may be called by any of the names listed above.
No matter what you call them, they consist of pizza dough wrapped around a filling which traditionally contains sausage or ground pork as in this sausage bread recipe I previously posted.
However, I came across this vegetarian version in a bakery in Sicily made with swiss chard; potatoes; onions and black olives and this recipe is my recreation of these bignolati.
And the best part is that it's is so easy to prepare my swiss chard and potato bignolati with my no knead pizza dough recipe!
Ingredient List
- One recipe no knead pizza dough recipe
- Swiss chard: one bunch
- Potatoes: 3 medium sized, about 300 grams
- Black olives: pitted. I use those wrinkly black olives that are dry cured in salt and most definitely not canned black olives!
- Onions
- Garlic
- Pepperoncino: optional for a spicy kick
- Olive oil
- Salt and pepper, to taste
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
Step by Step Instructions
Prepare the dough and filling
- Prepare one recipe of no knead pizza dough recipe until step # 6.
- After the initial 6-24 hour rising period shape the dough into a ball, cover and set aside while you prepare the filling ingredients.
- Chop the vegetables.
- Cook the vegetables separately as detailed in the recipe card below.
- When all ingredients have cooled to room temperature, gently toss them together in a large bowl.
To assemble the bignolati
- Divide the dough into 10 -80 gram pieces, shape into a ball, cover and let sit for 20 minutes.
- Preheat oven to 400 degrees F and line 2 baking sheets with parchment paper.
- Flour your work surface, as needed, and use your finger tips or a rolling pin to flatten a ball of dough into roughly a 4 x 9 inch oval shape.
- Place 2 generous heaping tablespoonfuls of filling in a line in the center of the dough.
- Fold both long edges dough over the filling, stretching the dough as needed to cover the filling.
- Roll the dough onto itself, very much like a snail, to form a round bundle.
- Place on the prepared baking sheets and continue with the remaining dough and filling.
- Cover and let sit for 30 minutes.
- Brush lightly with olive oil before baking for 25 minutes or until golden brown both on top and underneath each bignolati. Let cool slightly before serving.
Recipe Notes
-Swiss chard may be replaced with spinach.
-Black olives may be replaced with olives of your choice.
Keep refrigerated for up to 3 days.
Well wrapped bignolati may be frozen for up to 1 month. Defrost at room temperature and reheat in your oven.
Did you try this bignolati recipe?
If so, let me know how much you enjoyed it by rating it in the recipe card below!
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Check out more delicious recipes made with no knead pizza dough!
- Olive and Cheese Buns
- No knead Italian Panini Bread
- Parigina Pizza
- No Knead Skillet Focaccia Bread
- No Knead Fig and Rosemary Focaccia
- Mortadella, Pistachio and Mozzarella Stuffed Rolls
- No Knead Fig and Walnut Bread
- Scacciata with Potato and Sausage Filling
- Scacciata with Cauliflower and Black Olives
- Pizza with Cauliflower and Crispy Breadcrumbs and Ricotta Salata
- Sfincione Bagherese
Ingredients
- 1 recipe Easy no knead pizza dough
- 1 bunch swiss chard
- 2 cloves garlic finely minced
- 3 medium potatoes about 300 grams
- 2 large onions
- pinch pepperoncino optional
- ¾ cup black olives, pitted about 100 grams
- 5 tablespoon olive oil divided
- salt and pepper to taste
Instructions
Prepare the dough
- Prepare one recipe of no knead pizza dough recipe until step #6. After the initial 6-24 hour rising period, flour your hands generously and shape the dough into a ball, cover and set aside while you prepare the filling ingredients.
Prepare the filling
- Prep the vegetables: Wash the swiss chard well. Remove the stems and finely chop, keep separate from the chard leaves. Roughly chop the leaves. Peel and cut the potatoes into 1 cm cubes. Thinly slice the onions. Pit and chop the olives.
- Place cubed potatoes in a medium sauce pan, cover with water and a pinch of salt. Bring to a boil and cook for 6-7 minutes until just fork tender. Drain, place the potatoes in a bowl and set aside to cool.
- Pour 2 tbsp. olive oil in a large skillet and add the chopped chard stems. Add a pinch of salt, a couple of tbsp. of water and cook, stirring occasionally, for 5 minutes.
- Stir in the chopped chard leaves, a pinch of salt and cook, stirring occasionally, for 5 minutes until the leaves are wilted. If the pan becomes too dry, add a drizzle of olive oil. Add the minced garlic and cook 1 minute longer. Adjust seasoning (salt and pepper) as needed. Transfer to a bowl and set aside to cool.
- Add 3 tbsp. more olive oil to the same pan and cook onions, along with a pinch of salt and pepperoncino (if using) over medium heat, stirring frequently, for 15 minutes until golden but not browned. Transfer to a bowl and let cool.
- When all ingredients have cooled to room temperature, gently toss them together in a large bowl.
To assemble
- Divide the dough into 10 -80 gram pieces, shape into a ball, cover and let sit for 20 minutes.
- Preheat oven to 400 degrees F and line 2 baking sheets with parchment paper.
- Flour your work surface, as needed, and use your finger tips or a rolling pin to flatten a ball of dough into roughly a 4 x 9 inch oval shape.
- Place 2 generous heaping tablespoonfuls of filling in a line in the center of the dough. Fold both long edges dough over the filling, stretching the dough as needed to cover the filling.
- Roll the dough onto itself, very much like a snail, to form a round bundle. Place on the prepared baking sheets and continue with the remaining dough and filling.
- Cover and let sit for 30 minutes.
- Brush lightly with olive oil before baking for 25 minutes or until golden brown both on top and underneath each bignolati. Let cool slightly before serving.
Notes
-Black olives may be replaced with olives of your choice. Storage Keep leftovers refrigerated for up to 3 days. To Freeze Freeze well wrapped for up to 1 month. Defrost at room temperature and reheat in your oven.
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