BROCCOLI CHEESE STROMBOLI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F. Oil a baking sheet with 1 tablespoon olive oil and set aside.
- Heat the butter in a large skillet over medium heat. Add the onion and garlic and cook for 2 minutes. Add the broccoli and season to taste with salt and pepper. Cook until the broccoli has softened slightly and become bright green, about 1 minute. Remove from the heat and set aside.
- Lightly flour a clean work surface and stretch or roll the dough into a large rectangle, about 11-by-13 inches. With the long side closest to you, spread the pesto on the dough, leaving about a 1-inch border on all sides. (You'll want to maintain the 1-inch border when adding the remaining toppings.) Top the pesto with the broccoli mixture and sprinkle over the Cheddar. Shingle the mozzarella slices over the Cheddar. Sprinkle on the basil leaves.
- Fold the short sides in, then roll the dough into a log. Place the stromboli seam-side down on the prepared baking sheet. Using a sharp knife, make 5 to 6 diagonal slits on top of the dough. Brush the top with the remaining tablespoon olive oil and sprinkle with the grated Parmesan.
- Bake until golden brown, about 20 minutes.
- Allow to cool for about 5 minutes before slicing and serving. Serve the warmed marinara alongside and top each serving with some more fresh basil.
BROCCOLI CHEESE FAN
With broccoli, bacon and cheese, this delectable bread has the taste of a stuffed baked potato. Brunches at our house wouldn't be complete without this pretty bread. Even beginner bakers will soon master this attractive loaf.
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 1 loaf (16 slices).
Number Of Ingredients 14
Steps:
- In a large bowl, combine 2-1/4 cups flour, sugar, yeast and salt. In a saucepan, heat water and butter to 120°-130°. Add to dry ingredients. Beat on medium speed for 2 minutes. Add eggs and 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 4 minutes. Cover and let rest for 10 minutes., Meanwhile, in a large bowl, combine the broccoli, cheese, bacon, egg, onion and oregano. On a lightly floured surface, roll dough into a 16x9-in. rectangle with a 16-in. side facing you. Spoon broccoli mixture lengthwise over top two-thirds of dough to within 1 in. of edges. , Starting at the plain long side, fold dough over half of filling; fold over again. Pinch seams to seal and tuck ends under. Place, seam side down, on a greased baking sheet. With a sharp knife, cut into eight strips to within 1 in. of pinched edge. Separate strips slightly; twist to allow filling to show. Cover and let rise until doubled, about 15 minutes. , Beat egg white and cold water; brush over dough. Bake at 400° for 25 minutes or until golden brown. Remove from pan to a wire rack. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 147 calories, Fat 4g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 239mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.
BROCCOLI CHEESE STUFFED CHICKEN
This cheesy broccoli chicken is the perfect comfort food on a cold day. By buying thin-sliced chicken cutlets, you save yourself the work of slicing them yourself, however feel free to cut regular-sized chicken breasts if you prefer. Slice in half horizontally, then pound thin to about a 1/4-inch thickness. Feel free to change up the flavor of The Laughing Cow® cheese for variety.
Provided by France C
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 3
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Pound chicken cutlets to 1/4-inch thickness between two pieces of plastic wrap. Sprinkle both sides of cutlets with salt and pepper. Set aside.
- Mash cheese wedges with a fork in a small bowl and stir to a creamy consistency. Add broccoli and shredded Cheddar cheese and stir to combine.
- Spread broccoli filling evenly over the middle of each cutlet. Start from one end, roll cutlets up and secure edges with toothpicks.
- Combine flour and paprika in a shallow bowl. Dredge chicken rolls in the mixture.
- Heat olive oil in a oven-safe skillet over medium-high heat. Place chicken rolls into skillet and cook until browned, 2 to 3 minutes. Turn over and brown the other side for an additional 2 to 3 minutes.
- Place skillet into the preheated oven and bake until chicken is no longer pink in the center and juices run clear, 14 to 16 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove toothpicks and serve.
Nutrition Facts : Calories 258.3 calories, Carbohydrate 6.5 g, Cholesterol 75.8 mg, Fat 12.4 g, Fiber 1.8 g, Protein 30 g, SaturatedFat 4.8 g, Sodium 444.4 mg, Sugar 1.6 g
SAUSAGE BROCCOLI BREAD
"My husband is in the Air Force, so we move often," relates Kelly Praska of Bellevue, Nebraska. "This lifestyle lets me make friends - and share wonderful recipes like this one - with people from all over the United States."
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 2 loaves.
Number Of Ingredients 7
Steps:
- Thaw dough and let rise according to package directions. Meanwhile, in a skillet over medium heat, cook sausage until no longer pink. Remove sausage with a slotted spoon and set aside. In the drippings, saute the broccoli, tomatoes and onion until crisp-tender; drain and cool. , On a lightly floured surface, roll each loaf of dough into a 12x10-in. rectangle. Spread sausage lengthwise down the center third of each rectangle. Top with broccoli mixture and cheese. Fold the short sides in 1 in.; pinch to seal. Fold long sides over filling; pinch to seal. , Place seam side down on a greased baking sheet. Brush egg over top and sides of each loaf. Bake, uncovered, at 350° for 25-30 minutes or until golden brown.
Nutrition Facts : Calories 167 calories, Fat 9g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 365mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 1g fiber), Protein 8g protein.
ALMOST-FAMOUS STUFFED CHEESY BREAD
Provided by Food Network Kitchen
Time 2h30m
Yield 2 loaves (8 breadsticks each)
Number Of Ingredients 12
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.
BROCCOLI AND CHEESE STUFFED SHELLS
Make and share this Broccoli and Cheese Stuffed Shells recipe from Food.com.
Provided by carolinafan
Categories Pasta Shells
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine ricotta cheese, broccoli, 1/2 cup mozzarella cheese, Parmesan cheese and pepper.
- Spread 1 cup pasta sauce in 3-qt. shallow baking dish.
- Spoon about 2 rbsp. cheese mixture into each shell.
- Place shells on sauce.
- Pour remaining sauce over shells.
- Sprinkle with remaining mozzarella cheese.
- Bake at 400 degrees for 25 minutes or until hot.
STUFFED GARLIC-BROCCOLI BREAD LOAF
For garlic lovers! an absolute killer side kick to a meal, or great to have as a snack, this is absolutely amazing! My advise, is you better prepare two of these, cause you will need it.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Set oven to 350°F.
- Cut the loaf in half lengthwise; tear out the soft center of bread in chunks, don't throw away the chunks of bread, (leaving the crust intact).
- Lay the crust SHELLS on a lightly greased cookie sheet.
- In a large skillet, melt butter, stir in the garlic and sesame seeds; cook for 1-2 minutes.
- Stir in the torn bread chunks, and cook until golden brown, and the butter has been absorbed; remove from heat.
- In a very large bowl, combine the sour cream, Jack cheese, Parmesan cheese, parsley and the lemon pepper (if using).
- Stir in the steamed broccoli, and the buttered toasted bread chunks (add in the garlic bits in the frypan too!).
- Toss all together well, and spoon into bread shells.
- Cover loosely with foil, bake for 20 minutes.
- Remove the foil, and continue to bake for another 10 minutes.
- Serve warm-- delicious!
BROCCOLI BREAD
This is a hearty, savory bread with a thick, crispy crust and a wonderfully soft texture inside. I invented it while searching for new ways to use broccoli stems. Tastes great!
Provided by Lynx
Categories Bread Quick Bread Recipes
Time 2h15m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
- Mix flour, garlic powder, onion powder, salt, baking soda, and baking powder together in a large bowl.
- Mix yogurt, eggs, butter, and sugar together in a small bowl until blended. Pour over flour mixture and stir until moistened. Fold in cottage cheese, grated broccoli stems, and Cheddar cheese. Stir well; pour into the prepared pan.
- Bake in the preheated oven until top is browned, about 1 hour. Cover with aluminum foil. Continue baking until a knife inserted into the center comes out mostly clean, about 45 minutes more. Let sit for 15 minutes. Invert onto a wire rack or plate; continue to cool before slicing.
Nutrition Facts : Calories 296 calories, Carbohydrate 35.8 g, Cholesterol 63.7 mg, Fat 9.8 g, Fiber 1.5 g, Protein 15.4 g, SaturatedFat 5.7 g, Sodium 631.3 mg, Sugar 5.6 g
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