To Die For Stuffed Garlic Bread Food

TO-DIE-FOR STUFFED GARLIC BREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
• Pull the soft middle section out of each side of French bread and tear middle sections into pieces.
• Stir Monterey Jack cheese cubes, sour cream, spinach, mushrooms, and seasoned salt together in a large bowl.
• Melt butter in a large skillet over medium heat. Cook and stir garlic in hot butter until fragrant, 1 to 2 minutes. Stir bread pieces into garlic mixture; cook and stir until bread soaks up butter and begins to toast, 3 to 5 minutes. Remove from heat and add bread mixture to sour cream mixture; stir.
• Stuff each bread crust with sour cream-spinach mixture and place loaves crust-side down on the prepared baking sheet.
• Bake in the preheated oven until cheese is melted and tops begin to brown, about 30 minutes. Let sit for 10 minutes before slicing.

STUFFED GARLIC BREAD

Steps:

• Cut top from bread and set aside.Carefully scoop out inside of bread and tear into small pieces.
• Place torn bread into a large bowl.
• In a large skillet heat butter and oil until bubbley.
• Add garlic and stir fry for 30 seconds.
• Add spinach,mushrooms,artichoke hearts,parsley,and anchovies.
• Cook until everything is thoroughly heated through; remove from heat and add to bread pieces in the bowl.
• Toss until well mixed.
• Add cheeses,olives, capers,seasonings and toss well again.
• Pack bowl contents into hollowed out loaf and replace top.
• Wrap in foil and bake in a preheated 350 degree oven for 30 minutes.
• Unwrap and drizzle a little olive oil on top crust.
• Bake uncovered for an additional 5 minutes.
• Slice and serve warm. Enjoy!

TO-DIE-FOR STUFFED GARLIC BREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
• Pull the soft middle section out of each side of French bread and tear middle sections into pieces.
• Stir Monterey Jack cheese cubes, sour cream, spinach, mushrooms, and seasoned salt together in a large bowl.
• Melt butter in a large skillet over medium heat. Cook and stir garlic in hot butter until fragrant, 1 to 2 minutes. Stir bread pieces into garlic mixture; cook and stir until bread soaks up butter and begins to toast, 3 to 5 minutes. Remove from heat and add bread mixture to sour cream mixture; stir.
• Stuff each bread crust with sour cream-spinach mixture and place loaves crust-side down on the prepared baking sheet.
• Bake in the preheated oven until cheese is melted and tops begin to brown, about 30 minutes. Let sit for 10 minutes before slicing.

STUFFED GARLIC BREAD - EMERIL LAGASSE

Steps:

• Preheat oven to 375°F and line baking sheet with aluminum foil.
• Cut bread in half lengthwise.
• Lay two halves on baking sheet.
• In small bowl, combine butter, olive oil, parmesan, 2 teaspoons garlic, parsley, and salt.
• Mix well and spread evenly over 2 halves of bread.
• Bake about 10 minutes or until bubbly but not browned.
• Remove from oven.
• While bread is baking, heat oil in large skillet over medium-high heat.
• Add sausage and cook, stirring and breaking into pieces until crumbly.
• Cook about 5 minutes and remove with slotted spoon; drain on paper towels.
• Add onions, peppers and red pepper to grease and cook until soft, about 3 minutes.
• Add garlic and cook another minute.
• Remove from heat.
• Add sausage back to pan and mix with vegetables.
• Spread sausage mixture evenly over bottom half of bread and cover with top half.
• Wrap in foil and return to oven for about 5-6 minutes or until warmed through and flavors blend.
• Remove from oven.
• Slice and serve.