Grilled Herbed Stuffed Bread Food

GRILLED HERBED STUFFED BREAD

Steps:

• Heat gas or charcoal grill for indirect heat as directed in owner's manual. Cut two 12x8-inch pieces of heavy-duty foil.
• In small bowl, mix cream cheese, Italian seasoning and garlic salt. Spread on cut sides of rolls. Place each roll on center of foil piece. Fold foil over roll so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
• Place packets over unheated area on grill. Cover and grill over medium heat 7 to 10 minutes or until rolls are heated through.

RUSTIC BREAD STUFFED WITH GREEN SALAD AND GRILLED VEGETABLES

Steps:

• Slice the top off the bread loaf producing a lid that is approximately 8 inches in diameter. Pull out the soft bread from inside the loaf with your fingers. Tear half of it into pieces like croutons and bake a preheated 300 degrees F. oven until hardened.
• Mix the grilled vegetables with the salad along with the croutons. Coat with the olive oil and stuff into the bread cavity. Put both halves of the lemon inside the cavity, then put on the lid.
• When serving, squeeze the lemons into the salad.

HERBED GARLIC BREAD

Steps:

• Preheat oven to 350 degrees F.
• For the bread, stir together the butter, mashed garlic, and herbs in a small
• bowl and season with salt and pepper. Tear open the loaf of bread
• lengthwise, spread the herb-garlic mixture over both halves and sprinkle with a little olive oil. Bake for 15 minutes.

FETA-STUFFED GRILLED FLATBREAD

Steps:

• In a small bowl, whisk together 2 cups warm water and the honey. Sprinkle yeast over warm water. Stir to dissolve. Gradually stir in whole-wheat flour. Stir about 1 minute. Let mixture rest, uncovered, 15 minutes.
• Sprinkle salt over mixture. Stir in yogurt and 1 tablespoon oil. Stir in 2 cups all-purpose flour, then add more a little at a time, until dough is too stiff to comfortably stir. Turn dough out onto a floured surface and knead until smooth and elastic, about 10 minutes. Sprinkle in additional flour as needed to yield a smooth and only very slightly sticky dough.
• Let dough rise at room temperature in a lightly oiled bowl, loosely covered with a dish towel, until doubled in bulk, about 2 to 3 hours. Alternatively, cover the bowl with plastic wrap and refrigerate overnight.
• In a blender or food processor, purée basil leaves, 1/2 cup oil, a large pinch of salt and the garlic. Scrape mixture into a bowl.
• Divide dough into 8 equal portions. If you let your dough rise at room temperature, chill dough balls for at least 30 minutes and up to 4 hours. (If you refrigerated the dough overnight, you can skip this second chilling if the dough still feels cool.)
• On a lightly floured surface, roll out 1 dough ball to a 6-inch circle (keep remaining balls on a baking sheet loosely covered with a dish towel). Brush top of circle with basil oil and sprinkle with 1 tablespoon oregano and 2 tablespoons feta. Fold edges of dough over the center of the filling and press together to seal, so filling is no longer visible. Use hands or a rolling pin to reroll dough to a 6-inch circle. Repeat with remaining dough balls.
• Brush both sides of dough rounds with olive oil and grill for 5 to 6 minutes, flipping halfway through, or until each side has grill marks. The bread is ready to be flipped when it begins to puff and bubble. Sprinkle with salt while hot and serve with remaining basil oil for dipping. Note: Measurements for dry ingredients are given by metric weight for greater accuracy. The equivalent measurements by volume are approximate.

HERBED BREADCRUMB STUFFING

Steps:

• Heat olive oil in a saute pan. Cook onion and garlic until translucent, stirring frequently, about 5 minutes. Remove from heat and let cool completely.
• Stir together onion mixture, almond flour, breadcrumbs, herbs, and butter in a bowl; season with salt and pepper. Stir in just enough clam broth to moisten stuffing.

HERB-STUFFED FRENCH BREAD

Steps:

• Preheat the oven to 400 degrees.
• Split the bread lengthwise in half, but do not cut through, leaving it hinged on one side.
• Heat the oil in a saucepan, and add the scallions, parsley, salt and pepper.
• Cook, stirring, until scallions are wilted. Spoon the filling onto half of the bread. Cover with the second side, sandwich fashion.
• Wrap the bread closely in foil, and bake about 10 minutes.

SPINACH-STUFFED BREAD

Steps:

• Thaw bread dough according to package directions; let rise until doubled. Meanwhile, in a skillet, saute onion and garlic in oil until tender. Stir in spinach. , On a lightly floured surface, roll dough into a 14x10-in. rectangle. Spread the spinach mixture to within 1/2 in. of edges; sprinkle with cheese. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a baking sheet coated with cooking spray; tuck ends under. , Bake at 350° for 25-30 minutes or until golden brown. Remove from pan to a wire rack; let stand for 10 minutes before slicing. Serve warm.

GRILLED HERB GARLIC BREAD

Steps:

• Prepare grill for cooking.
• Heat butter with garlic and salt over moderate heat, stirring, until melted. Transfer to a bowl and cool. Stir in parsley and pepper to taste.
• Brush cut sides of bread with half of garlic butter. Grill bread, cut sides down, 5 to 6 inches over glowing coals 2 minutes. Turn bread over and brush with remaining garlic butter. Grill until golden brown, 2 to 3 minutes more.
• Note:.
• Herb-garlic butter can be prepared 1 day ahead and chilled, covered. Melt before proceeding.

HERBED BREAD STUFFING

Steps:

• Preheat oven to 325°F.
• Toast bread in a large shallow baking pan in middle of oven until just dry, 25 to 30 minutes. Cook onions, celery, and herbs in butter in a large heavy skillet over moderately low heat, stirring occasionally, until celery is softened, about 10 minutes. Stir together bread, vegetables, broth, water, and salt and pepper to taste, then cool completely, uncovered.

GRILLED HERB GARLIC BREAD

Steps:

• Prepare grill for cooking.
• Heat butter with garlic and salt over moderate heat, stirring, until melted. Transfer to a bowl and cool. Stir in parsley and pepper to taste.
• Brush cut sides of bread with half of garlic butter. Grill bread, cut sides down, 5 to 6 inches over glowing coals 2 minutes. Turn bread over and brush with remaining garlic butter. Grill until golden brown, 2 to 3 minutes more.