DUBLIN CHEESEBOARD-STUFFED APPETIZER BREAD
When my husband and I celebrated our 25th anniversary, we took a trip to Ireland. After our first day of sightseeing in Dublin, we were tired but wanted a small bite to eat. At our hotel, we ordered a cheeseboard that was adorned with meats, different types of cheese, crackers, bread, fruit, nuts and preserves. It was by far one of the best meals we had the whole vacation. My Dublin Cheeseboard-Stuffed Appetizer Bread is inspired by the goodness of our Dublin visit.
Provided by Food Network
Categories appetizer
Time 1h10m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees F. Line rimmed baking pan with cooking parchment paper or lightly spray with cooking spray.
- Place dough on work surface. Cut in half crosswise to make 2 (6-inch) loaves. Make lengthwise cut down center of each loaf to within 1/2 inch of bottom. Carefully pull apart dough and press to make 2 (7-by-5-inch) rectangles.
- Top each rectangle with Cheddar cheese, salami and goat cheese, to within 1/2 inch of edges. Bring long sides together over filling; pinch and roll top edge down to seal seam. Pinch and turn ends under loaves to seal. Place loaves in pan. Lightly brush loaves with water. Sprinkle with almonds and sea salt; press lightly to adhere. Bake 26 to 30 minutes or until golden brown. Cool 15 minutes.
- Meanwhile, on serving board or large platter, arrange arugula. Spoon preserves into small bowl; place on board. Cut filled loaves into 1-inch slices; arrange over arugula. Place apricots around bread slices on board.
STUFFED BREAD
Make and share this Stuffed Bread recipe from Food.com.
Provided by Annette1
Categories < 60 Mins
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 295.3, Fat 22.7, SaturatedFat 10.2, Cholesterol 103.8, Sodium 1060.4, Carbohydrate 1.4, Sugar 0.7, Protein 20.3
STUFFED BREAD APPETIZERS
You may want to double the recipe for this hearty cold appetizer because I've found that folks just can't seem to stop eating it! -Tracy Westrom, Lansdale, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield about 2 dozen.
Number Of Ingredients 11
Steps:
- Combine first six ingredients. Hollow out top and bottom of bread, leaving a 1/2-in. shell (discard removed bread or save for another use). Spread thin layer of mayonnaise over bread; sprinkle with parsley. , Fill each half with cheese mixture. Wrap pickle spears in ham; place lengthwise over cheese mixture on bottom half of loaf. Replace top; press to seal. Wrap in foil; refrigerate overnight. Just before serving, cut into 1-in. slices.
Nutrition Facts :
ITALIAN APPETIZER BREAD
Steps:
- Stir together butter and garlic in bowl. Roll out bread dough on lightly floured surface to 12-inch square. Place on lightly greased baking sheet; brush with butter mixture.
- Layer salami, cheese, olives and onions in 3-inch strip down center of dough to within 1/2-inch of top and bottom, leaving 4 1/2 inches of dough on each side of filling.
- Cut twelve 3-inch long strips, 1-inch apart, along both sides of filling. Fold strips across filling at an angle, alternating sides to give a braided effect. Pinch dough at bottom and top to seal.
- Cover; let rise in warm place 30-45 minutes or until almost double in size. Combine egg and water in bowl; brush over braid. Sprinkle with poppy seed, if desired.
- Heat oven to 350°F.
- Bake 25-35 minutes or until golden brown. Remove from baking sheet; cool 10 minutes. Cut into slices.
Nutrition Facts : Calories 160 calories, Fat 8 grams, SaturatedFat grams, Transfat grams, Cholesterol 30 milligrams, Sodium 420 milligrams, Carbohydrate 14 grams, Fiber
STUFFED ITALIAN BREAD
An easy way to dress up a plain loaf of bread! Great as an appetizer or as a side dish to grilled steaks. My local grocery sells a blend of mozzarella and provolone cheese that I use.
Provided by Beth Goldsmith
Categories Appetizers and Snacks Garlic Bread Recipes
Time 40m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix melted butter, parsley, olive oil, and garlic together in a bowl.
- Slice bread diagonally without cutting all the way through; do the same on the opposite diagonal to create cube-shaped sections still attached to the bottom crust.
- Spoon butter mixture carefully between sections; stuff in shredded Italian cheese blend. Wrap loaf in aluminum foil.
- Bake in the preheated oven for 15 minutes; unwrap and bake until cheese is melted, about 10 minutes more.
Nutrition Facts : Calories 401.1 calories, Carbohydrate 35.2 g, Cholesterol 49.3 mg, Fat 23 g, Fiber 1.9 g, Protein 13.6 g, SaturatedFat 12.4 g, Sodium 732.4 mg, Sugar 0.6 g
MEATBALL-STUFFED FOOTBALL BREAD
Calzones will never be the same: This giant, doughy football has a meatball surprise inside.
Provided by Food Network Kitchen
Categories appetizer
Time 1h55m
Yield 10 to 12 servings
Number Of Ingredients 15
Steps:
- Position the oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line two baking sheets with parchment.
- Whisk together the garlic, milk, parsley, Parmesan, crushed red pepper, 2 eggs, 1 1/2 teaspoons salt and a few grinds of black pepper in a large bowl. Add the beef and use your hands to mix everything together until well combined.
- Drop heaping tablespoons of the meat mixture onto the prepared baking sheets (you should have about 40 mounds). Use slightly damp hands to roll the mounds into balls. Bake until just browned and almost cooked through, about 20 minutes.
- Bring the marinara to a simmer in a large saucepan over medium-high heat. Add the meatballs, bring back to a simmer, and cook, stirring occasionally, until the meatballs are just cooked through, 7 to 8 minutes.
- Discard the parchment from the baking sheets and wipe one baking sheet clean. Coat the back of the baking sheet with nonstick cooking spray. Using your hands, spread one package of dough into a 15-by-12-inch rectangle on the baking sheet (it should be about the size of the baking sheet). Draw the outline of a football shape in the dough, about 1- inches-wide and 15-inches-long. Spoon half of the meatballs, tapping off any excess sauce, inside of the football outline on top of the dough. Sprinkle with 1 cup of mozzarella. Repeat with the remaining meatballs and remaining 1 cup mozzarella.
- On a lightly greased surface, spread the remaining package of dough into a rectangle big enough to cover the meatballs. Place the dough on top of the meatballs and press the dough together around the meatballs. Cut out the football shape leaving a 1-inch border around the edges, reserve the scraps. Tuck and tightly secure the edges underneath the dough to prevent any cheese from leaking out.
- Beat the remaining egg with 1 tablespoon water in a small bowl. Brush the top of the football with the egg wash. Pour the sesame seeds onto a plate.
- Using the scraps, roll out two 12-inch-long ropes to make the lines for the football. Gently roll the strips in the sesame seeds to coat. Press the ropes on the sides of the football, widthwise, so they are about 9-inches apart. Roll out one 9-inch-long rope and then roll in the sesame seeds. Place the rope lengthwise in between the two widthwise ropes. Roll out three 3-inch-long ropes then roll them in the sesame seeds. Place the ropes equidistance apart on top of the 9-inch rope.
- Mix the butter with the garlic salt and brush the entire football. Bake until the dough is a deep golden brown and completely cooked through, 55 to 60 minutes. Let cool for 10 minutes and serve with the remaining marinara sauce.
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- Place dough on work surface. Cut in half crosswise to make 2 (6-inch) loaves. Make lengthwise cut down center of each loaf to within 1/2 inch of bottom. Carefully pull apart dough and press to make 2 (7x5-inch) rectangles.
- Top each rectangle with Cheddar cheese, salami and goat cheese, to within 1/2 inch of edges. Bring long sides together over filling; pinch and roll top edge down to seal seam. Pinch and turn ends under loaves to seal. Place loaves in pan. Lightly brush loaves with water. Sprinkle with almonds and sea salt; press lightly to adhere.
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