|
|
scott eggers
Posts:
1,034
From:
Chicago
Registered:
8/25/07
|
|
(5 of 5)
Sep 3, 2009 8:27 PM
|
|
Penny,
That sounds good. I would do yours like a swirl bread (think raisin bread). I think every thing would fall to the bottom if it wasn't spread out over a large surface and then rolled. Use a lot of mozzarella to glue the bread together other wise the bread will fall apart when cut. The idea of the bread absorbing the pesto and sun dried tomato juice sounds interesting.
|
|
|
Penny
Posts:
1,394
Registered:
10/9/04
|
|
(4 of 5)
Sep 3, 2009 7:11 PM
|
|
I like this, a little different from regular stuffed bread. I bet you could use lots of stuffing ideas. Off the top of my head I'm thinking spreading the dough with cream cheese, pesto, sun dried tomatoes, some mozzarella. Going to try your recipe first, Scott.
Thanks for sharing... Penny
--
chopsticks are the reason the Japanese did not invent custard
|
|
|
C (P) S
Posts:
4,526
From:
Arkansas: Tag using 'cin'
Registered:
10/17/07
|
|
(3 of 5)
Sep 3, 2009 10:40 AM
|
|
I too use to make something close to this and like adding spinach w\a white cheese
--
>> ~~>*>Cin(\0/)<*<~~ <<
>> ><(((*>Jesus<*)))>< <<
|
|
|
Momof3.
Posts:
755
Registered:
6/14/07
|
|
(2 of 5)
Sep 2, 2009 9:06 PM
|
|
I've made something similar to this years ago.. I have to try to find the recipe. I believe it was a Pampered Chef recipe and it had Roast Beef and Cheese in it..with some spices. You used the refrigerated dough with it... OK..now that my mouth is watering..and I've forgotten about this recipe..I think I will need to really dig it up and make it.. When I find it I will post it!
|
|
|
scott eggers
Posts:
1,034
From:
Chicago
Registered:
8/25/07
|
|
(1 of 5)
Sep 2, 2009 8:41 PM
|
|
I made this for a weekend lunchen. I will be making it again.
1/2 lb. sliced Ham (I used more like 12 oz of black forest ham)
5 hard boiled eggs
1 1/2 cup cheese (I used Fontana and Parmesan, but you could use cheddar, gruyere, mozzarella, etc.)
5-7 large fresh basil leaves, torn (I used some dried, maybe 2 teaspoons)
1/2 - 3/4 cup sun-dried tomatoes (I chopped mine a little)
olive oil
Prepare your basic bread recipe or use frozen dough. After the dough had risen and doubled in size, punch down, then shape into a rough rectangle on a floured surface. On the dough place your ham, eggs, cheese, basil and tomatoes. Over the top drizzle with a touch of extra virgin olive oil.
Pull the dough over the filling to connect the edges - think of it like you're making a giant burrito. Pinch the edges to seal in all your ingredients. Now your burrito is going to become a large donut as you carefully join the ends to meet. Pinch and seal the ends so that you now have an endless ring of stuffed-bread goodness.
Carefully place your ring of bread on a oiled piece of parchment lining a baking sheet. Paint or drizzle the top of the dough with a couple of tablespoons of melted butter. Let the dough rest and rise while you are pre-heating the oven to 350* Bake for 35 minutes or until golden.
Let cool, slice into sandwich size pieces, it really is best served while the contents of the bread are still warm.
I didn't make a circle, just made a log with the seam side down. I use a 1 1/2 # of bread. I didn't use butter on the top but used some of the olive oil of the tomatoes and I used it inside too. I also sliced the eggs in half and staggered them so most of the bread got some of the yoke. You have the cut the last half in half to fit the ends. I made this the day before and reheated it in a 225 oven for 20 min. in foil and 10 min with the foil open.
|
|
|
|
