Food From Home

Cooking at home for fun, health and frugality!

Stuffed Bread With Buffalo Chicken

on April 10, 2016

Hagbard is very happy tonight. We are having stuffed bread which has been one of his favorites since we married 16 years ago. The man loves stuffed food. He also loves clothes with tons of pockets. I think they are related somehow. He’s a complicated person.
Back to the stuffed bread making!

I made slow cooker shredded buffalo chicken to use tonight. http://hostthetoast.com/5-bc-recipes/  I also made some basic white bread dough today. You can use canned bread dough. I usually make my own because it is cheaper and I like kneading dough. It feels kind of therapeutic. I vary the filling and type of bread dough I use for stuffed bread so if one day you want to use crescent roll, French bread or pizza dough with other meats, cheeses or vegetables you can. Just follow these basic steps for whatever variation you choose. This is the first time I’ve used buffalo chicken as the filling.
I like to bake my stuffed bread on a preheated pizza stone. I inherited my pizza stone completely unused from my parents. They had it for years gathering dust in the original packaging- wisely they passed it on to me. I’ve used it like crazy ever since for making pizza, naan, pita bread, and stuffed bread. If you don’t have one just use a baking sheet.

Stuffed Bread With Buffalo Chicken
1 loaf raw bread dough
About 1 c shredded buffalo chicken
8 oz shredded mozzarella
Optional: grated Parmesan, dill, butter

Preheat oven to 350°F. Heat the pizza stone for at least 10 minutes if you are using it. Grease your baking sheet if you are using that instead.
On a lightly floured surface, roll the dough out in a rectangle about 1/4″ thick. Put chicken and cheese in center leaving stopping about 1″ from the ends and about 2″ from the sides. Cut in from the edges to the center in 1″ intervals on both sides. Fold ends in and overlap alternate side pieces over the filling.
Optional: Before baking, butter or spray the top with cooking spray. Sprinkle with Parmesan cheese and dill weed.
Place loaf on baking sheet or pizza stone. Bake 20-30 minutes. Let stand about 10 minutes before slicing. Makes 4-6 servings.

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Let’s wrap this up!

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Tuck in the ends first.

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Ready to bake.

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Look at that warm melty cheese oozing out! Yum!

Verdict:

Hagbard- This is really tasty. I want the leftovers for lunch tomorrow… if we have any leftovers!

Lounmoun- This IS tasty but oozy. I have to alternate which end I eat from so I don’t squish all the filling out! I think maybe some red pepper flakes would be good in or on this. Some onion or blue cheese might be nice in it too.

Amethesto- Did not eat dinner here with us tonight. Did not inherit her father’s love of stuffed food anyway. More for us!

From my home to yours,
Lounmoun

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