OLIVE CHEESE BREAD
"The recipe for this rich cheesy bread was given to me by a co-worker's wife, and I've used it often," notes Nancy McWhorter of Bridge City, Texas. "With the tasty addition of ripe olives and onions, it's a perfect complement to seafood, Italian food or barbecue fare."
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 12-16 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the first five ingredients. Slice bread in half widthwise and lengthwise. , Place on an ungreased baking sheet. Spread cheese mixture over cut sides of bread. Bake at 350° for 15-20 minutes or until the cheese is melted.
Nutrition Facts : Calories 223 calories, Fat 16g fat (7g saturated fat), Cholesterol 27mg cholesterol, Sodium 360mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
OLIVE & CHEESE TWISTY BREAD
This is something I made today because I wanted olive & cheese bread. This would be good with some oregano added to the cheese part or some tomato paste smeared over the cheese part before the cheese is put onto the dough.
Provided by LilKiwiChicken
Categories Yeast Breads
Time 2h20m
Yield 1 large loaf
Number Of Ingredients 9
Steps:
- Heat the oven to 190 degrees Celsius.
- Dissolve the sugar in the water in a large measuring cup. Add the yeast & stir until combined. Leave until the yeast is frothy (about 10-15 minutes).
- Grate the cheese & drain the olives - put to one side.
- Put the flour & salt into a large bowl.
- Add the yeast mixture & olive oil. Stir until well combined.
- Tip the dough onto a lightly floured bench & knead for 5-10 mintues, or until the dough is elastic & smooth.
- Divide the dough into two equal parts.
- Roll the first part out into a long rectangle, approximately 6in by 14in. Thickness of the dough doesn't matter.
- Evenly scatter the grated cheese & half of the crushed garlic over the dough, gently press the cheese down, and fold the short end (at each end) in over the cheese (approx 1 inch).
- Start rolling the long side of the dough over swiss roll style, the aim is to end up with a long sausage with the filling fully contained within it. Gently press the seam to flatten & turn over to rest seam side down.
- Repeat with the remaining dough, this time using the olives & half of the crushed garlic.
- Place the two sausages side by side, seam side down, and weave them over each other creating a spiral/braid.
- Place onto a baking paper lined sheet & cover with a clean dry cloth. Leave until doubled in size (about 1 hour or so).
- Bake in the oven for about 40 minutes, or until golden on top.
Nutrition Facts : Calories 2769.6, Fat 64.2, SaturatedFat 27.6, Cholesterol 118.7, Sodium 3640.6, Carbohydrate 448.4, Fiber 19.9, Sugar 11, Protein 91.4
OLIVE CHEESE BREAD
Provided by Ree Drummond : Food Network
Categories appetizer
Time 35m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F.
- Roughly chop both the black olives and pimiento-stuffed green olives. Slice the green onions into thin pieces.
- Combine the butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined.
- Spread the mixture onto the French bread. Bake until the cheese is melted and browning, 20 to 25 minutes.
OLIVE - CHEESE QUICK BREAD
Very pretty presentation! Loaded with salty green olives in a savory cheesy bread, this really hits the spot along-side a thick soup on a cold winter's evening. Try it with Potato & Ham Soup OR Clam Chowder. Enjoy the colors when you cut the slices!
Provided by Debber
Categories Quick Breads
Time 45m
Yield 1 loaf, 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Grease a loaf pan; set aside. Preheat oven to 350.
- In a large bowl, combine dry ingredients and the cheese; set aside.
- In a medium bowl, lightly beat egg; stir in milk and oil, mixing well.
- Add onion to the egg-milk, mix; then stir into flour mixture--do not over-mix, just get things moist.
- Spoon half of batter into prepared pan. Arrange 28 olives on their sides, 4 rows of 7 olives each.
- Spoon remaining batter over the olives, smoothing the top with the back of the spoon.
- Place remaining 7 olives evenly spaced down the center of the top of the loaf.
- Brush with olive oil (or spray).
- Bake 35-45 minutes until wooden pick comes out clean.
- Let stand 10 minutes---this is really important or the loaf will sort of fall apart when you cut it :-(.
- VARIATIONS: Use a different type of cheese for a whole different flavor. How about a different kind of olive? Mmmmm -- .
Nutrition Facts : Calories 268.9, Fat 14.1, SaturatedFat 4.7, Cholesterol 44.5, Sodium 350.4, Carbohydrate 27, Fiber 0.8, Sugar 1.8, Protein 8.3
OLIVE CHEESE BREAD
Make and share this Olive Cheese Bread recipe from Food.com.
Provided by F-16 momma
Categories Breads
Time 33m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325°F.
- Roughly chop: black olives, green olives, and onions.
- In large bowl, combine butter, mayonnaise, cheese, olives, and onions.
- Stir until well combined.
- Slice bread in half lengthwise.
- Spread olive-cheese mixture in even layer on each half.
- Bake for 20-25 min, until cheese mixture is thoroughly melted and beginning to turn light brown and bubbly.
- Cut into diagonal slices and serve immediately.
Nutrition Facts : Calories 494.1, Fat 35.3, SaturatedFat 16.3, Cholesterol 68, Sodium 1292.7, Carbohydrate 30.1, Fiber 3.3, Sugar 1.3, Protein 15.9
OLIVE - CHEESE QUICK BREAD
Very pretty presentation! Loaded with salty green olives in a savory cheesy bread, this really hits the spot along-side a thick soup on a cold winter's evening. Try it with Potato & Ham Soup OR Clam Chowder. Enjoy the colors when you cut the slices!
Provided by Debber
Categories Quick Breads
Time 45m
Yield 1 loaf, 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Grease a loaf pan; set aside. Preheat oven to 350.
- In a large bowl, combine dry ingredients and the cheese; set aside.
- In a medium bowl, lightly beat egg; stir in milk and oil, mixing well.
- Add onion to the egg-milk, mix; then stir into flour mixture--do not over-mix, just get things moist.
- Spoon half of batter into prepared pan. Arrange 28 olives on their sides, 4 rows of 7 olives each.
- Spoon remaining batter over the olives, smoothing the top with the back of the spoon.
- Place remaining 7 olives evenly spaced down the center of the top of the loaf.
- Brush with olive oil (or spray).
- Bake 35-45 minutes until wooden pick comes out clean.
- Let stand 10 minutes---this is really important or the loaf will sort of fall apart when you cut it :-(.
- VARIATIONS: Use a different type of cheese for a whole different flavor. How about a different kind of olive? Mmmmm -- .
Nutrition Facts : Calories 268.9, Fat 14.1, SaturatedFat 4.7, Cholesterol 44.5, Sodium 350.4, Carbohydrate 27, Fiber 0.8, Sugar 1.8, Protein 8.3
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