Cheese Stuffed Bread Food

EASY, BREEZY, CHEESY STUFFED BREAD (DOMINO'S® COPYCAT RECIPE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a large baking sheet.
• Roll dough out into a large rectangle on a flat work surface. Brush with 3 tablespoons melted butter and sprinkle with cornmeal. Flip dough over and scatter mozzarella cheese, Mexican cheese blend, and 1 cup Cheddar cheese on top. Fold the dough in half and press edges together with your fingers to seal.
• Brush remaining 1 tablespoon butter over dough and lightly sprinkle with Parmesan cheese, 1 tablespoon Cheddar cheese, dried parsley, garlic powder, and onion powder. Make shallow cuts 1 inch apart across the top with a knife, so that you can easily pull the bread apart after baking.
• Bake in the preheated oven until bread is golden brown and cheese is bubbly about 25 minutes. Cool 5 minutes before pulling strips apart.

ALMOST-FAMOUS STUFFED CHEESY BREAD

Steps:

• Make the dough: Whisk the sugar and 3/4 cup warm water (about 105 degrees F) in a bowl. Sprinkle the yeast on top and set aside until foamy, about 10 minutes. Stir in the vegetable oil. Whisk the flour and salt in a large bowl. Make a well in the center, pour in the yeast mixture and stir with a wooden spoon to make a shaggy dough. Turn out onto a generously floured surface and knead until smooth and elastic, about 5 minutes, dusting with more flour as needed. Form into a ball. Brush a large bowl with vegetable oil; add the dough, turning to coat with the oil. Cover tightly with plastic wrap and set aside at room temperature until doubled in size, about 1 hour, 30 minutes.
• Make the filling and topping: Toss 1/2 cup mozzarella, the cheddar, pecorino, garlic salt, granulated garlic and dried parsley in a bowl. Preheat the oven to 450 degrees F. Put an inverted baking sheet in the oven; preheat for 10 minutes. Line another inverted baking sheet with parchment paper and sprinkle with the cornmeal. Cut the dough in half; transfer 1 piece to the parchment-lined baking sheet and stretch into an 8-inch square (keep the other piece of dough covered). Sprinkle 1 side of the square with 1/2 cup of the remaining mozzarella, then fold the dough in half to enclose the cheese, pressing to seal. Slice the dough crosswise at 1-inch intervals, stopping just before the folded edge. Sprinkle with half of the cheese-garlic mixture. Move the dough to 1 side of the baking sheet. Repeat with the remaining dough, mozzarella and cheese-garlic mixture on the other side of the baking sheet. Slide the bread on the parchment onto the hot baking sheet in the oven. Bake until the dough is cooked through and the cheese is golden brown, 12 to 14 minutes. Let cool slightly, then pull apart into breadsticks.

ITALIAN STUFFED BREAD

Steps:

• Place dough in a large bowl. Cover with plastic wrap and let rise in a warm place until doubled, 45 minutes to 1 hour.
• Roll dough into a 17x20-inch rectangle about 1/4-inch thick on a large piece of parchment paper. Brush olive oil over dough; sprinkle basil and oregano on top. Layer mortadella, provolone cheese, capicola ham, Genoa salami, tomatoes, and mushrooms over dough.
• Roll dough lengthwise into a log. Brush the top with beaten egg; sprinkle sesame seeds on top. Transfer to a baking sheet. Cover with plastic wrap and let rise until puffy, about 30 minutes.
• Preheat oven to 300 degrees F (150 degrees C).
• Bake in the preheated oven until golden brown, about 45 minutes. Let cool for 5 minutes before slicing.

BLUE CHEESE-STUFFED GARLIC BREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Place bread halves on a baking sheet.
• Mix cream cheese and garlic together in a bowl. Spread over the bread in a thin layer. Sprinkle Italian cheese, Gorgonzola cheese, and Italian seasoning evenly over the 2 halves.
• Bake in the preheated oven until lightly browned, about 10 minutes.
• Turn on the broiler. Broil garlic bread until crisped and top is bubbly, 2 to 3 minutes.
• Let cool for about 5 minutes before cutting garlic bread into individual slices.

STUFFED BREAD

Steps:

• Roll out pizza dough, layer with salami, ham, pepperoni,and cheese.
• Roll from top to bottom.
• Brush on beaten egg and sprinkle with garlic powder.
• Bake in oven at 375 degrees for 20 to 25 minutes or until top is golden.

CHEESE STUFFED BREAD

Steps:

• 1. This cooked in a dry skillet on the stove!
• 2. In large mixing bowl, combine water, milk, yeast, sugar, and olive oil and stir together to dissolve sugar. Add in flour and salt. Start with 4 cups of flour and if dough is still sticky add rest of flour(sometimes more) until it comes together.
• 3. Knead in bowl for about 3-4 minutes add dusting of flour to keep from sticking to your hands. Cover with plastic wrap and let rest just 30 minutes.
• 4. While dough is resting, combine in a medium mixing bowl the shredded cheddar cheese (dont use stuff pre-shredded, it will change the integrity), cream cheese (the whipped kind helps this filling combine more easily and efficiently), and parsley. Set aside
• 5. After dough has rested for 30 minutes, turn out onto a lightly floured surface. Knead to deflate and form a solid ball without big air pockets. Shape into a log as evenly as possible, cut into 8 equal parts (they should weigh about 4.5 ounces each). Roll into 8 balls and place on tray that has been dusted with flour. Cover with clean towel and let rest 10 minutes.
• 6. While dough is resting again, melt butter and add dried parsley. Mix together and set aside, letting the parsley "rehydrate" just a bit. Set aside.
• 7. After the 10 minutes, roll each ball out to approximately 4 inch circumference circles (dont want dough too thin or else risk cheese fill seeping out while cooking) scoop approxamintly 1/4 cup of cheese filling into center of each dough circle. (I used a large size cookie scoop to make it easier) Bring up edges and pinch together to seal around the filling, keeping a ball shape. Roll in your hands gently to create an even ball. Place back on tray, redusted lightly, and cover with towel again, and let rest 15 minutes.
• 8. After it has rested, roll each ball out on floured surface gently to approximately 4 inch circumference circles. I flip it over frequently to make sure it isn't sticking, very important so as to not tear the dough accidentally when picking up to place on tray. Dont want too thin or else it will break during cooking and seep out the filling. Then place on dusted tray and lightly dust the top of each before putting next rolled out one on top. Let rest for final rest of 10 minutes.
• 9. While resting get out a good nonstick skillet. Lay paper towels down next to your stove on counter. You will need a flat edge wooden spoon for flipping the dough several times while cooking. If you have mad culinary skills, do what I do and flip using the flick of the wrist technique.
• 10. Now after the final resting, heat your nonstick skillet over medium-high heat. Place one dough circle in hot, not smoking, skillet and cook about 90 seconds, flip. Cook another 90 seconds. Flip again and cook 60 seconds. Flip one last time and cook for 60 seconds. Be very carefully to not break the dough during flipping or else the heated filling will leak out and get a little messy. Remove to paper towel. Note: do not need any fat of any kind while cooking to dough.
• 11. After bread has cooked, give the parsley butter a good stir then brush over each side of each bread circle.
• 12. Serve warm or cold. I personally like it warm. I store in a sealed plastic storage container in fridge, and it never has lasted more than two days total because it gets eaten up quickly! Enjoy!