Cheesy Chili Italian Bread Food

ITALIAN CHEESE BREAD

Steps:

• In a large bowl, combine 2 cups flour, yeast, sugar and salt. Beat in water and oil until blended. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead for 1-2 minutes or until smooth and elastic. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place for 20 minutes. , Punch dough down; place on a greased 12-in. pizza pan and pat into a 12-in. circle. Brush with salad dressing. Combine the seasonings; sprinkle over top. Sprinkle with cheeses. , Bake at 450° for 15 minutes or until golden brown. Serve warm.

ITALIAN CHEESE BREAD

Steps:

• Place ingredients in the pan of the bread machine in the order suggested by the manufacturer.
• Select White Bread or Basic cycle. Start.

CHEESY ITALIAN BREAD

Steps:

• In a large bowl, dissolve yeast in water. Add 2 cups flour, sugar, salt, garlic salt, and cheese. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each half into a 14-in. loaf. Place on a greased baking sheet that has been sprinkled with cornmeal. Cover and let rise until doubled, about 45 minutes. , Brush loaves with water. Make three diagonal slashes about 1/2 in. deep with a very sharp knife in each loaf. , Fill a 13-in. x 9-in. baking pan with 1 in. of hot water and place on the bottom oven rack. Bake bread at 400° for 20-25 minutes or until golden brown. Remove to wire racks to cool.

CHEESY CHILI ITALIAN BREAD

Steps:

• Heat oven to 350°F.
• Mix cheese spread and chilies. Cut bread loaf diagonally into 1-inch slices to within 1/2 inch of bottom. Spread both sides of each slice with cheese mixture. Place loaf on 18x8-inch piece of aluminum foil. Bring foil up around loaf, pressing against sides and leaving top uncovered.
• Bake about 20 minutes or until hot and crusty. Serve warm.

SPICY CHEESY PULL-APART BREAD

Steps:

• Preheat the oven to 375 degrees F. Lightly grease a 6-inch cast-iron skillet with canola oil spray.
• Remove the biscuits from the package and lay them out on a clean work surface. Gently pull the layers apart at the middle to divide the biscuits in half. Gently pull each of the halves apart so you are left with four thin, round biscuits each (32 in all). Don't worry if any biscuits tear: just press the torn pieces back together.
• Place 1 teaspoon of the mozzarella in the center of each biscuit round; you will use about 1 1/2 cups of the mozzarella for this. Fold the dough around the cheese and roll into balls. Arrange the balls in a circle around the edge of the prepared skillet, then work your way in until you have completely filled the cast-iron pan with the dough balls. If you start to run out of room as you get closer to the center of the skillet, gently push the dough from the center towards the edges of the pan to make more space.
• Melt the butter in a medium skillet over medium-high heat. Once melted, stir in the scallions, garlic, red pepper and salt. Cook until the butter is just beginning to brown and the garlic is lightly toasted and very fragrant, 2 to 3 minutes. Remove the pan from the heat and stir in the vinegar. Pour the melted butter evenly over the top of the dough and sprinkle with the remaining 1/2 cup mozzarella.
• Bake until the dough is cooked through and golden brown, 25 to 30 minutes. Remove from oven and let cool slightly, about 10 minutes. Serve in the skillet.

GIARDINIERA BRUSCHETTA

Steps:

• Place an oven rack in the middle position. Preheat the oven to 450 degrees F.
• Line a baking sheet with aluminum foil. Split the loaf lengthwise and place cut-side-up on the baking sheet.
• In a small bowl, combine the butter, mayonnaise, provolone, oregano, parsley, basil, red pepper flakes, Worcestershire sauce, garlic, salt and pepper and mix with a small rubber spatula until fully combined.
• Spread an even layer of the butter mixture on the cut sides of the bread. Bake until the cheese has dark spots and the edges of the bread are golden brown and crisp, begin checking at 12 minutes. Remove from the oven.
• Scatter the giardiniera all over the bread. Top with Parmesan and fresh herbs. Slice and serve immediately.

ITALIAN CHEESE BREAD

Steps:

• In a bowl, combine the first four ingredients.
• Combine water& oil and add to flour mixture.
• Add additional flour if needed to form soft dough.
• Turn onto floured surface& knead 1 to 2 minutes.
• Place in greased bowl, turning once to grease top.
• Cover and let rise in warm place for 20 minutes.
• Punch dough down& place on greased 12" pizza pan and pat into a 12" circle.
• Brush with salad dressing.
• Combine seasonings and sprinkle over top.
• Sprinkle with cheeses.
• Bake at 450 degrees for 15 minutes or until golden brown.
• Serve warm.

CHEESY ITALIAN BREAD

Steps:

• Heat oven to 400 degrees.
• Slice the bread into thick slices (about 1/2 inch thick).
• Place on baking sheet. Put about a tsp or so of Italian dressing on each slice and spread it around. Let it soak in a little bit.
• Sprinkle shredded cheese on top of each slice. I've used cheddar, co-jack and slices of mozzarella with good results.
• Bake for about 8-10 minutes. Your time may vary due to size and dryness of the bread.

CHEESY ITALIAN OATMEAL PAN BREAD

Steps:

• Spray 13*9 baking pan with no stick spray (other pans work as well - I used a large round baking stone with great success).
• Bring water to a boil in a medium saucepan (or in the microwave); stir in rolled oats and butter.
• Cool to about 100 degrees (I got impatient and added a couple of ice cubes to cool it down quicker).
• Combine sugar, salt, yeast and 1 1/2 cups of the flour in a large mixing bowl, blend well.
• Add rolled oats mixture and egg. Blend at a low speed with an electric mixer till moistened, beat 3 minutes at medium speed.
• By hand, stir in 1 3/4 cup to 2 1/2 cups flour and the mozzarella cheese to form a stiff dough.
• (*I just put everything in my standing mixer bowl and mixed it with the dough hook.).
• If kneading by hand, knead in 1/2-3/4 cup flour on a floured surface till dough is smooth and elastic.
• (Depending on your flour, humidity in your home, etc., you may need more or less flour - you want a smooth, elastic dough that is not too sticky.).
• Shape dough into a ball and let rest for 15 minutes.
• Punch down dough and press into prepared pan. Using a very sharp knife, cut diagonal lines 1 1/2 inches apart, cutting completely through the dough (I didn't cut all the way through and it pulled apart just fine).
• Repeat in opposite direction, creating a diamond pattern.
• Cover and let rise in a warm place till light and doubled in size (about 45 minutes - less if you use rapid rise yeast).
• Heat oven to 375. Uncover dough, redefine diamond pattern if you like.
• Combine parmesan cheese, basil, oregano and garlic powder and set aside.
• Spoon 2-4 T of butter across the dough.
• Bake 10-15 minutes.
• Brush remaining butter over partially baked bread.
• Sprinkle with parmesan/herb mixture. Bake for an additional 10-15 minutes, till golden brown.
• Serve warm or cool.

QUICK & EASY ITALIAN CHEESE BREAD

Steps:

• Spread softened butter over the cut sides of the bread. Place on an ungreased baking sheet.
• Combine the cheese, oregano and garlic salt; sprinkle over the bread.
• Bake at 350 degrees for 12-15 minutes or until the cheese is melted. Slice and serve.

CHEESY CHILI

Steps:

• In a large saucepan, cook the beef, onions and garlic until meat is no longer pink, breaking meat into crumbles; drain. Stir in the tomatoes, chiles and pepper; bring to a boil. , Reduce heat; simmer, uncovered, for 10-15 minutes. Stir in cheese until melted. Serve immediately. If desired, top with sour cream, jalapenos, tomatoes and cilantro. , Freeze option: Freeze cooled chili in freezer containers; it may be frozen for up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

LITTLE CAESAR'S ITALIAN CHEESE BREAD RECIPE

Steps:

• In a large bowl or stand mixer, mix together water, yeast, sugar.
• Add in flour and salt.
• Mix with a dough hook until it comes away from the sides of the bowl - add more flour if necessary.
• Knead by hand or with dough hook for about five minutes.
• Cover the dough ball with oil, place in a bowl, cover with plastic, and let rise at room temperature 30-45 minutes.
• Preheat oven to 400 degrees
• Grease 9×13 glass baking dish with butter
• Press the dough into the pan
• Spread the softened butter over the top of the dough
• Spoon the minced garlic evenly over the top of the butter to make the garlic butter topping.
• Sprinkle cheese over the top
• Sprinkle Italian seasoning over the top
• Cover with tin foil and bake for 15 minutes.
• Remove tin foil and bake for another 10 minutes.

CHEESY CHILLI NAAN BREAD

Steps:

• Preperation:.
• Lightly flour a dry surface.
• Place a sheet of greaseproof paper on a baking tray.
• Place all dry ingredients in a mixer, ensuring that the salt and the yeast are separated.
• Form a well in the centre of the dry ingredients and add the Oil and Water.
• Mix on a low setting for 4 minutes until the dough has formed and has come away from the sides of the mixing bowl.
• Remove from mixing bowl and place onto the floured surface.
• The dough should be relatively stretchy so gently knead for a maximum of 1 minute and then separate the dough into two equal pieces.
• Shape each piece into a ball and place on the baking tray, ensuing they are separated by at least 10cm.
• Cover the tray and leave to rise in a warm area for a minimum of 1 hour. If you are covering with a plastic bag or cling film, lightly rub some oil on the top of the dough to prevent them from sticking.
• Method:.
• Once the dough has risen, place onto a lightly floured surface.
• Roll each ball out to a maximum thickness of 1cm.
• Sprinkle the cheese in the centre of the dough.
• Pull the edges of the dough inward and form together to seal the cheese inside.
• Rollout the dough again to a maximum of 0.5cm thickness. The folds made from sealing should no longer be visible and there should not be any gaps where the cheese can escape from.
• Heat a large, lightly oiled pan.
• Once the oil has heated up, place one of rolled out naans into the pan, folded side down.
• Heat for 4 minutes, on a relatively high heat, lightly shaking the pan after 2 minutes to ensure dough does not stick. Bubbles should now have formed on the top layer.
• Turn over and repeat, heating the other side for 3 to 4 minutes or until nicely browned. Remove from the pan and serve, placing a small amount of butter on top.