stuffed bread

Cheesy Buffalo Chicken Stuffed French Bread.

French bread

olive oil (for drizzling)

kosher salt + pepper

garlic

parmesan

cream cheese (at room temperature)

ranch dressing (homemade

buffalo sauce +

smoked paprika

-2 cups shredded chicken*

cheddar cheese

blue cheese

cilantro

Preheat the oven to 375 degrees F.

Take your french bread and place it on a rimmed baking sheet. Remove the top 1/3 of the bread and then pull out some of the insides to create a space for the chicken filling. Just be careful not to remove all of the bread, you want a thick layer of bread for your boat. Rub the inside of your french bread with olive oil and sprinkle with salt + pepper. Now grab the scraps of bread and tear them into pieces. Toss with 2 tablespoons olive oil, the garlic, parmesan, salt and pepper. Place both the french bread and the bread scraps in the oven. Bake for 8-10 minutes or until the breadcrumbs are toasted. Remove everything from the oven.

In a medium mixing bowl, beat together the cream cheese, ranch dressing, buffalo sauce and paprika until combined. Stir in the chicken, half the cheddar cheese, and all of the blue cheese. Gently spread the filling into the french bread in an even layer. Top with the remaining cheddar cheese. Bake for 20-25 minutes or until the cheese has melted and the filling is warmed throughout. Remove and top with the breadcrumbs, cilantro, jalapeños and green onions. Serve with more buffalo sauce and ranch if desired. Eat!

This easy Sausage, Pepper and Onion Stromboli (Stuffed Sausage Bread) is stuffed with Italian chicken sausage, peppers, onions, spicy pomodoro fresco, and mozzarella cheese.

Sausage, Pepper and Onion Stromboli (Stuffed Sausage Bread)

pizza dough

olive oil

onion

red bell pepper (sliced 1/4 inch thick)

Delallo Spicy Arrabiatta Pomodoro Fresco

Italian Chicken Sausage Links (5 1/2 ounces total removed from casing)

mozzarella cheese

egg white (beaten)

sesame seeds (optional for topping)

Prepare the pizza dough as instructed on the package.

This will need to rest about 1 hour. Once it’s ready, set aside 16 ounces and refrigerate the other half for another use.

In a medium pot over medium heat cook the sausage 3 minutes, then set aside. Reduce heat to low and add the olive oil and onions, cook stirring 5 minutes. Add the peppers and Spicy Arrabiatta Pomodoro Fresco. Cover and simmer low to medium low 15 minutes, until tender. Set aside to cool completely.

Preheat the oven to 500F and set rack in the center of the oven. Spray a nonstick sheet pan with oil.

With a rolling pin, roll out the dough on a floured surface to a 16 x 10 inch rectangle.

Place the onions and peppers leaving about 1 1/2 inch from the edge. Top the sausage over the peppers and onions. Top with cheese. Use the egg wash and brunch along the edge of the dough.

Fold one side of the dough over to cover the filling, then the short edges, followed by the other side, stretching slightly to seal, pinching the ends so nothing oozes out.

Lay the bread seam side down on the prepared pan. Cut small slats in the top and brush with egg white. Top with sesame seeds, if using.

Bake 10 minutes 500F, then reduce the heat to 375F and cook 18 to 20 minutes longer,  until golden brown on top and cooked in the center.

Remove from the oven and let it cool before slicing into 8 pieces.

Sausage Pepper and Onion Stromboli (Stuffed Sausage Bread) 

PRINT RECIPE: https://www.skinnytaste.com/sausage-pepper-and-onion-stromboli/

Sausage Pepper and Onion Stromboli (Stuffed Sausage Bread)

This cheesy vegetarian stromboli is stuffed with mushrooms, spinach, and mozzarella cheese. It’s a little messy, so prepare to get your hands dirty!

Veggie Stromboli

refrigerated pizza dough

olive oil (extra virgin)

tsp kosher salt

cremini mushrooms (stems trimmed)

baby spinach

garlic (crushed)

marinara sauce (for serving)

If the dough is refrigerated let it rest to room temp 1 hour before starting.

Preheat the oven to 400F and set rack in the center of the oven.

Heat a large non-stick skillet over medium-low heat and add 2 tablespoons extra virgin olive oil, when hot add the mushrooms and onions, season with 3/4 teaspoon kosher salt and black pepper, to taste and cook, stirring until tender, about 5 minutes.

Add the spinach, a pinch of salt and cook until wilted, 2 to 3 minutes.

Add garlic and cook 1 minute. Set aside to cool completely. (I usually place this outside in the winter to cool fast).

Spray a nonstick sheet pan with oil or line with a silicone mat.

Place the veggies over the dough leaving about 1 1/2 inch from the edge. Top with cheese.

Use the egg wash and brush along the edge of the dough.

Lay the bread seam side down on the prepared pan.

Cut small slats in the top and brush with egg white. Top with sesame seeds, if using.

Bake 25 to 35 minutes, until golden brown on top and the dough is cooked on the end.

Remove from the oven and let it cool 5 minutes before slicing into 8 pieces.

Serve with marinara sauce on the side.

Sri Lankan tuna filling stuffed coconut roti(pol roti).

A canned tuna filling stuffed into a dough made with scraped coconut and flour. 

Sri Lankan tuna filling stuffed coconut roti(pol roti).

To make the filling

tuna

shallots

curry leaves

scotch bonnet peppers

red chilli flakes

lime juice

bread flour

coconut

warm water(used as needed)

This Cheesy Sausage Stuffed Bread is an easy meal for any night of the week but for game day it would be a smashing success!!

Cheesy Sausage Stuffed Bread

kg. (2 pkg.) Johnsonville Mild Italian Sausage

Large pinch or to taste Red Pepper Flakes

Italian seasoning

Salt and pepper

green pepper, diced

white onion, diced

white mushrooms, sliced

398 ml. (13 1/2 oz.) pizza sauce

bread

Bolillos can be eaten as bread, stuffed as below, as sandwiches (tortas) or open faced (Mollettes).

Bolillos Stuffed Mexican Bread

Cream cheese

Cheddar cheese (mild

½ tsp Cumin ground

Garlic powder

Sea salt

¼ tsp Ground White Pepper

milk

water

TBPS Honey

2¼ tsp Active dry yeast

King Arthur All-Purpose Flour

green olives

TBPS milk

In a small bowl place the cream cheese, cheddar cheese, jalapenos, cumin,  ground garlic, pepper and salt. Mix well and set aside.

Filling

In a 2 cup Pyrex measuring cup add the honey, milk and water. Mix well. Bring the liquid mixture to around 90 degrees and add the yeast.

In a stand mixer bowl add the flour and salt, and mix well.

Using a dough hook pour the liquid into the dry ingredients. Mix well until a dough ball forms.

Remove the dough ball and knead for about 5 minutes.

LIghtly oil a large enough bowl as well as the dough ball and place in the bowl.

Cover the bowl with plastic wrap and place in the the refrigerator. Let it raise over night.

Dough

Mix the egg white and milk, whisk well. Set aside.

Place the dough ball on a floured flat board and punch down.

Roll out the dough into rolls. Using a dough scrapper cut of pieces about golf ball size. Roll into a ball, and flatten.

Using the small rolling pin rolls out to roughly ⅛ inch thick. Using cookie cutter cut circles about 3 to 4 inches in diameter.

Place about 1 TBPS of the filling off center into the circle. Add 3-4 slices of the green olives.

Moisten the edges of the dough circle and fold over into a half moon shape.

Place the filled dumplings onto a parchment paper lined cookie sheet.

Let the dumplings raise for about 20 mionutes.

Brush the egg/water mixture onto the top of the dumplings.

Bake the dumplings at 375 degrees F for 15 minutes, then brush them with the egg wash again. Bake for an additional 15-20 minutes until golden brown.

Assembly

A hearty blend of Tuscan flavors from your favorite creamy tomato basil soup baked into a fluffy focaccia bread. Serve this with soup or as an appetizer to show off your baking skills. Brush it with garlic butter as soon as it finishes.

Tomato Basil Focaccia Bread

tomato soup plus water

salt

active dry yeast

all-purpose flour

extra virgin olive oil,

cherry tomatoes, halved

cheese,

fresh basil, chopped

garlic cloves, pasted

fresh parsley, minced

In a 2 cup liquid measuring cup, add the tomato soup and heat in the microwave until room temperature. Add warm water until you have 2 cups of liquid.

Mix the warm tomato soup, salt, yeast, and tablespoon of olive oil in a bowl with a spoon until dissolved.

Add flour to the mixture until a shaggy dough forms. The dough should be wet and jiggly. You may need to adjust warm water tablespoon by tablespoon.

Cover mixture with plastic wrap and let rest for 30 minutes.

Preheat the oven to 250° F and par-dry the sliced cherry tomatoes on a sheet tray cut-side up for 1 - 2 hours or however much time you have. Let cool

Set up a bowl of warm water for your hands, then execute four stretch and folds from North, South, East, and West over each side of the dough with wet hands for each fold. Then lift the dough and coil the dough under itself. Cover in plastic wrap and let rest for 30 minutes. Repeat 3 more times.

Gently add the dough to a greased 9x13 pan and spread half the cherry tomatoes, parmesan cheese, and fresh basil all over the dough. Fold the dough into thirds and flip lengthwise in the pan. Lightly press it into the pan without degassing the dough then drizzle with olive oil, and top with remaining toppings.

Cover dough with plastic, and let rest for 1 hour. Preheat the oven to 400° F.

In a bowl, mix together the fresh parsley, garlic and olive oil. Set aside with a pastry brush.

Dimple the focaccia dough lightly from top to bottom, then top with whatever toppings you’d like. Bake for 20 - 22 minutes or until lightly golden and the internal temp registers 190°F.

Let rest for 5 minutes, then remove bread from pan. Brush with garlic herb oil and let cool completely on a wire rack.

Soft bread pockets filled with garlic cream cheese, baked golden and topped with herb butter for an irresistible Korean classic.

Korean Cream Cheese Garlic Bread

tbsp unsalted butter, melted

tsp salt

cream cheese, softened

garlic,

green onions, finely chopped

tbsp fresh parsley, chopped (optional)

tsp black pepper

tsp red pepper flakes (optional)

tbsp minced garlic

tbsp fresh parsley, chopped

Prepare the Cream Cheese Filling

In a mixing bowl, combine the softened cream cheese, minced garlic, chopped green onions, parsley (if using), black pepper, and salt. Mix until smooth and creamy. For added heat, incorporate red pepper flakes. Set aside.

Prepare the Bread

Preheat oven to 175°C (350°F). Using a serrated knife, cut the bread loaf diagonally at 2-5 cm intervals without slicing all the way through, creating pockets for the filling.

Fill the Bread

Generously spread the cream cheese mixture into each bread pocket. In a small bowl, combine the melted butter and salt, then brush this mixture over the exterior of the loaf.

Initial Baking

Place the stuffed loaf on a baking sheet and loosely cover with aluminum foil. Bake for 15 minutes to warm through while retaining moisture.

Finish Baking

Remove the foil and continue baking for 10-15 minutes until the top becomes golden and crispy.

Add Garlic Topping

While the bread bakes, combine the melted butter, minced garlic, and chopped parsley in a small bowl. Once the bread is golden, brush this mixture over the hot loaf and return to the oven for 2-3 minutes to infuse the flavors.

Top 8 stuffed bread recipes from across the web

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Top 8 stuffed bread recipes from across the web

The most viewed stuffed bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cheesy Buffalo Chicken Stuffed Fren...

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Veggie Stromboli

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Cheesy Sausage Stuffed Bread

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Tomato Basil Focaccia Bread

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The most viewed stuffed bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine