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Old 04-24-2005, 09:07 PM   #1
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ISO Stuffed Bread

My sister buys a stuffed bread but also makes her own from time to time. Anyone here make their own stuffed bread? My homemade bread never comes out good, so I think I will use ready made dough and then stuff it. Her suggestions were great: pepperoni and mozzarella, sausage, broccoli and cheese, tomatoes, ham and cheese.

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Old 04-25-2005, 02:21 AM   #2
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TNT Pesto & Feta Log

EVOO
1-lb bread dough
1/3 c pesto
9-oz fresh spinach, chopped on the fine side
1/2 onion, chopped fine
4 oz crumbled feta
4 oz grated mozerarella

Grease a baking sheet liberally with EVOO. (If using frozen bread dough, oil it also and let it thaw on the greased pan.)

Spread the dough out to make an 8x12" rectangle.

Spread the top with pesto, layer with spinach, chopped onions, feta and mozzarella.

Stretch the bread dough up around the filling and pinch it together to seal.

Bake @ 350 degree F for 35 minutes or until bread is golden.

Cut into 1" slices and serve.
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Old 04-25-2005, 02:49 AM   #3
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How you stuff the bread and what you stuff it with is only limited by your imagination. You could roll the bread like a jam roll, creating a swirl of stuffing, you could create little pocket rolls etc etc.
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Old 04-25-2005, 07:44 AM   #4
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how do you make your pesto
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Old 04-25-2005, 10:27 AM   #5
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TNT Pesto

Basil Pesto:
2 cups fresh basil leaves
1/4 cup toasted pine nuts
2 garlic cloves, peeled
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup (about) extra-virgin olive oil
1/2 cup grated Parmesan

In a blender or food processor, pulse the basil, pine nuts, garlic, salt, and pepper until finely chopped. With the blender/processor still running, slowly add enough oil to form a smooth and thick consistency.


Transfer the pesto to a bowl and stir in the parmesan cheese. Season the pesto with more salt and pepper, to taste.


This recipe makes about 1 cup of pesto.



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Old 04-25-2005, 01:29 PM   #6
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Thanks everyone! Zereh your bread recipe sounds good, I'm not keen on pesto, but all the other ingredients I love, so thanks very much for the suggestion. I like fresh basil so maybe I will use that in place of pesto.
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Old 04-25-2005, 02:14 PM   #7
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amber - since you like fresh basil but don't like pesto maybe you could still use the same ingredients but not blend them together i.e., fresh basil leaves, fresh sliced garlic that has been lightly sauteed, same with pine nuts (lightly sauteeing), drizzle olive oil and then sprinkle with fresh Parmesan.

If you like reubens you can either mix or layer the sliced corned beef, rinsed and squeezed dry sauerkraut, and thousand island dressing.

You could also do a mushroom, sauteed onion, garlic, salt/pepper, and some kind of cheese. A Gruyere, Fontina, or even a Gorgonzola would be good.

Here's one I have tried:
1/4 pound deli ham (in package)
1/4 pound fresh broccoli flowerettes
1 very small onion
1/2 cup fresh parsley
6 oz. grated Swiss cheese
2 TBS Dijon mustard
1 tsp fresh lemon juice

Just finely chop/dice everything and use like you would any other stuffing.
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Old 04-25-2005, 03:11 PM   #8
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Thanks Kitchenelf, I like the idea of a reuben version, though no one else but me would eat it, so what, I'll make one just for me and freeze it for now. I have 5 loaves of frozen dough, and one is thawing out and rising right now, and the rest I will attempt to make tomorrow pending the outcome of this first one I like the ham version you mentioned too, good idea to add some mustard to it!

So I think I will make a pepperoni and mozzarella version, a broccoli , cheese, and onion version, a ham, cheese, onion and broccoli version, and a basil, garlic, spinach, onion, feta, and mozzarella version. I have some marinara sauce in the freezer which I think would be good for dipping the pepperoni and mozzarella bread into. Thanks everyone.
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Old 04-25-2005, 03:17 PM   #9
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One more question. When I make all these stuffed loaves and then freeze them, should I bake them first, or freeze them as is, then let thaw and bake?

On edit, I made my stuffed bread today (broccoli, cheese, sauted onion, and a bit of dill), it came out good but the bread was too thick so I might cut the dough in half next time.
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Old 04-25-2005, 08:17 PM   #10
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This is the next one I'm making

Looks awesome in the bundt pan, and as mentioned, you can stuff it with your favorites.

Lee

http://www.biggreenegg.com/archives/...ges/186967.htm
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