Stuffed Bread Boat Recipes

STUFFED BREAD

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.

KHACHAPURI (GEORGIAN CHEESE BREAD)

Steps:

• Combine milk, water, sugar, and yeast in a large bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Add olive oil, 2 cups flour, and salt. Mix until a sticky dough comes together.
• Turn dough out onto a floured surface. Knead for about 3 minutes, adding in remaining flour as needed, until dough is very soft but still workable. Form into a ball and place in a lightly oiled bowl. Cover and let rise in a warm spot until doubled in volume, 1 to 1 1/2 hours.
• Preheat the oven to 475 degrees F (245 degrees C). Combine Monterey Jack, mozzarella, and feta cheeses in a bowl. Toss together and refrigerate until needed.
• Punch down dough and turn out onto a floured surface. Flatten slightly and cut in half. Dust a large sheet of parchment paper with flour. Place 1 dough half on top and roll out into a square about 1/8- to 1/4-inch thick, stretching out the corners as needed. Arrange 1/4 of the cheese in 2 rows, 1 to 2 inches from the longest sides. Roll sides up tightly over the cheese, forming a canoe shape around the dough. Pinch and twist ends to seal.
• Cut off excess parchment around the dough; lift dough onto a baking sheet. Repeat shaping and stuffing the other dough half. Fill the canoe with the remaining cheese mixture.
• Bake in the preheated oven for 15 minutes. Form a well in the center of each khachapuri using a spoon; crack an egg inside each well.
• Return to oven and bake until eggs are mostly set, 3 to 4 minutes. Place 2 pats of butter over each filling and sprinkle salt and cayenne on top. Plate khachapuri; tear off one end and use it to stir the butter into the egg.

STUFFED ITALIAN BREAD

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.

SPAGHETTI STUFFED GARLIC BREAD

Steps:

• Preheat oven to 350 degrees.
• Place the loaf of Italian bread on a large baking sheet. Cut the top off the bread and use a sharp knife to create a well in the center of the loaf.
• Combine the butter and garlic powder in a small bowl. Brush the mixture over the center and sides of the bread. Place the bread in the oven to toast for 10 minutes.
• While the bread is toasting, heat the meatballs and pasta sauce in a large skillet.
• When the meatballs are thawed, remove them from the skillet and add the cooked spaghetti. Toss to coat the spaghetti the sauce.
• Remove the bread from the oven and scoop the spaghetti into the well in the center. Top the spaghetti with the cooked meatballs. Sprinkle cheese over the top of the meatballs and pasta.
• Place the bread back in the oven and cook for 20 minutes, until the cheese is melted.
• Garnish with parsley and slice the bread to serve

SPAGHETTI STUFFED GARLIC BREAD

Steps:

• Preheat oven to 375 degrees.

CHICKEN, BACON ALFREDO BREAD BOAT

Steps:

• INSTRUCTIONS.
• 1) Pre-heat oven to 400 degrees Fahrenheit.
• 2) Cut the top of the French bread, off, and remove the bread inside to hollow it out. Place on a large baking sheet.
• 3) Spread 2/3 of your Alfredo sauce evenly inside the loaf. Cover with a layer of mozzarella cheese. Mix together Italian seasoning, salt and garlic powder and sprinkle over cheese.
• 4) Continue layering: chicken, bacon, tomatoes, remaining Alfredo sauce, green onions and top with Parmesan cheese.
• 5) Bake for about 15 minutes or until cheese melts.
• 6) Remove from oven, top with chopped parsley if desired, cut into slices and enjoy! Make sure to serve warm!

CHEESE BOAT

Steps:

• Preheat the oven to 350 degrees F.
• Cut an oval in the top of the load of bread, scooping out the bread in the center and make a "bread boat." Place the bread on a cooking sheet.
• In a large bowl, mix the cream cheese, Cheddar, beef, green onions, tomatoes, bell peppers, hot sauce and chili powder until fully combined. Spoon the mixture into the hollow center of the bread loaf. Bake for 30 minutes, until bubbling, and serve warm with corn chips.

STUFFED BREAD BOAT

Steps:

• Cut a thin slice off the top of bread; set top aside. Hollow out the loaf, leaving a 1/4-in. shell. Dice removed bread and set aside. , In a nonstick skillet, cook beef over medium heat until no longer pink; drain. Add the onion, green pepper, spinach and tomato; cook 3-4 minutes longer or until vegetables are crisp-tender. Stir in the oregano, salt, pepper, and diced bread. , Spoon into bread shell; replace top. Wrap tightly in heavy-duty foil. Bake at 400° for 20 minutes or until heated through. Cut into slices.

SPAGHETTI STUFFED GARLIC BREAD

Steps:

• In a large skillet, on medium-high heat, place the olive oil. Once it is hot add the onions, garlic, italian seasoning, dried basil, salt, black and red pepper. Cook for 2 minutes.
• Once the onions and spices have started to soften, add the ground beef and cook for an additional 5-6 minutes or until the meat is no longer pink. Drain any excess grease from the cooked beef.
• Add the crushed tomatoes to the cooked beef and turn the heat to medium-low and simmer the sauce for 15-20 minutes.
• Preheat oven to 375 degrees. Place a piece of aluminum foil onto a large baking sheet and set aside.
• While the sauce is simmering, remove your garlic bread from the package and allow it to thaw completely. Once thawed, cut your bread in half so that you have 4 equal sized portions. Place the pieces of garlic bread onto the prepared baking sheet garlic/butter side up.
• With a sharp knife, carefully cut a slit (following the shape of the bread) about ¼ inch from the sides of the bread. **Make sure you do not go all the way through the bread. You are wanting to create a border to hold the spaghetti and sauce in the bread boat**
• With the bottom of a large soup spoon, press down the center part of the garlic bread making sure to leave your ¼ inch border you created with your knife cut. *You should have created a garlic bread boat*
• In a large bowl add your, cooked & drained, thin spaghetti noodles with 4 cups of your sauce. Combine them so that all of your spaghetti noodles are coated with sauce.
• Divide your sauce coated noodles into 4 equal amounts and fill your garlic bread boats with the spaghetti. Make sure to keep your spaghetti neatly piled onto the garlic bread.
• Top each of your spaghetti filled garlic boats with a ¼ of the shredded mozzarella cheese.
• Bake for 25 minutes, or until the cheese is melted and lightly golden. **If you want your cheese a little more golden, than you can turn on your broiler for 2-3 minutes or until desired doneness**