Cheese Stuffed French Bread Food

CHEESY STUFFED GARLIC FRENCH BREAD

Steps:

• Preheat oven to 350 degrees.
• Combine softened butter, garlic, basil, and salt until well combined.
• Slice bread almost all the way through, leaving each slice slightly intact.
• Spread both sides of bread with butter mixture. (depending on the size of your bread you may have butter left over).
• Stuff a half slice of Provolone into each slice.
• Slather a tablespoon or two more butter on top of bread.
• Wrap up in foil halfway, leaving top exposed.
• Bake for about 20 minutes or until cheese in center of bread is melted through.
• Serve immediately!

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.

CREAM CHEESE-STUFFED FRENCH TOAST

Steps:

• Preheat a cast-iron griddle over low heat; preheat the oven to 300 degrees F.
• Combine the cream cheese, jam and slivered almonds in a small bowl and beat with an electric mixer.
• Slice the challah into 2-inch-thick slices. With a pairing knife, make a 1/2-inch horizontal slit in the bottom crust of each slice to form a pocket.
• Using a butter knife, fill each slice with some of the cream cheese mixture. Set aside.
• Whisk together the eggs, almond extract, brown sugar and milk in a large baking dish. Dip the stuffed challah slices into the egg mixture, turning to fully coat each slice.
• Increase the temperature on the preheated griddle to medium heat; add the butter, let it melt, and then place the stuffed and dipped challah onto the griddle. Cook until golden brown, about 4 minutes per side. Transfer to a baking sheet fitted with a baking rack, and hold in the oven to keep warm. Serve with slivered almonds and maple syrup.

FRENCH TOAST (STUFFED WITH CREAM CHEESE)

Steps:

• Cut each slice of bread in half.
• Beat eggs with milk and pinch of salt.
• In separate bowl, mash cheese until smooth with cinnamon, sugar, and vanilla, adjusting to taste.
• Spread one-fourth of cheese filling evenly over four slices of bread.
• Top with unspread slices of bread to form half-sandwiches.
• Dip and soak each sandwich in egg-milk mixture, turning so both sides of each sandwich absorb liquid.
• Let excess drip off.
• Heat unsalted butter in 10 inch skillet, and when hot but not brown, add sandwiches.
• Reduce heat and fry slowly for 5 to 7 minutes, or until first side is golden.
• Turn and brown second side over low heat.
• If sandwiches fry too quickly, filling will not be warm.
• Serve immediately, allowing 2 halves to each portion.
• Sprinkle with cinnamon-sugar and top with sour cream and strawberries.

CHEESY STUFFED FRENCH BREAD!

Steps:

• Split the loaf of french bread and hollow (reserve to add to filling.)
• Brown ground beef with dried onion,salt pepper and garlic powder and drain.
• In large mixing bowl combine ground beef, soup, velveeta, sour cream and reserved bread.
• If mixture is too dry add a small amount of water or broth.
• Spoon mixture back into the hollowed out french bread. (I always have mixture left over -- its yummy all by itself!).
• Place top back onto bread, wrap in foil.
• Bake at 325 for about 20-30 mins until sandwich is heated through and top is crusty!

STUFFED FRENCH BREAD

Steps:

• Cut the top third off the loaf of bread; carefully hollow out top and bottom, leaving a 1-in. shell. (Discard removed bread or save for another use.) Set loaf aside., In a large skillet, cook the sausage, mushrooms, onion and green pepper over medium heat until meat is no longer pink; drain. In a large bowl, beat the cream cheese, Parmesan cheese, garlic powder and oregano. Stir in the sausage mixture., Line the bottom bread shell with mozzarella slices; top with sausage mixture. Replace bread top; wrap in foil. Place on a baking sheet. Bake at 350° for 15-20 minutes or until heated through. Cool for 5 minutes before slicing.

CHEESE STUFFED FRENCH BREAD

Steps:

• Heat oven to 400 degrees.
• Saute onions in oil until soft.
• Cut bread in half lengthwise.
• Cream the butter, thyme and Tabasco.
• Spread on both halves of bread.
• Lay onion on the bottom half and sprinkle with cheese.
• Top with other bread half.
• Wrap with foil.
• Bake for 25 minutes in pre-heated oven.
• Slice and serve.

CREAM CHEESE-STUFFED FRENCH TOAST

Steps:

• Preheat a cast-iron griddle or skillet over low heat. Preheat the oven to 300˚ F. Combine the cream cheese, jam and almonds in a bowl and beat with a mixer on medium-high speed until combined.
• Slice the challah into 2-inch-thick slices. With a paring knife, make a 1/2-inch horizontal slit in the bottom crust of each slice to form a deep pocket. Using a butter knife, fill each slice with some of the cream cheese mixture. Set aside.
• Whisk the eggs, milk, brown sugar and almond extract in a baking dish. Dip the stuffed challah slices in the egg mixture to fully coat, about 30 seconds per side.
• Increase the griddle heat to medium. Add the butter and let it melt, then add the stuffed challah to the griddle. Cook until golden brown, about 4 minutes per side. Transfer to a rack set on a baking sheet and keep warm in the oven until ready to serve. Garnish with almonds and serve with maple syrup.

BEEF 'N' CHEESE FRENCH BREAD

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, green pepper, olives, salt, chili powder, garlic, and cumin. Remove from the heat. Cut bread in half lengthwise; place on a baking sheet. Spread meat mixture over sides and sprinkle with cheese. Bake @450 for 10-15 minutes.

CRAB AND CHEESE STUFFED FRENCH BREAD

Steps:

• Preheat oven to 350 degrees.
• Place bread on ungreased baking sheet.
• Sprinkle cheese over bread halves.
• Combine remaining ingredients and spoon over cheese.
• Bake about 20 minutes or until cheese is bubbly.
• Cut into serving size pieces.

"CHEESEBURGER-STUFFED" FRENCH BREAD

Steps:

• Cook hamburger and onion, drain grease.
• Add soup and spices, simmer 5-10 minutes.
• Meanwhile, slice top third off bread, hollow out bottom half of loaf, leaving a 3/4-inch shell, save bread chunks, or feed to the birds!
• Spread top slice of bread (cut side), with butter.
• Place hollowed out bread on cookie sheet and broil till lightly browned.
• Take out of oven and fill with meat mixture, top with cheese slices.
• Place buttered top next to it, put back in oven at 350º; bake till heated through and top is toasted a little.
• Put the top on, slice into wide slices for sandwiches, about 4-5 inches wide.
• 4-6 servings.