Stuffed Cheesy Bread
Cook Time
30
mins
Calories
247
Serving Size
8
Carbs
27.9
Fat
9.9
Protein
11.6
description
It's just a technique, your dough would work too
ingredients
For the dough (you can use any dough you like of course)
- 2 teaspoons granulated sugar
- 3/4 cup warm water (about 110 degrees F)
- 2 1/4 teaspoons (1 packet) active dry yeast
- 2 tablespoons vegetable oil
- 2 cups unbleached all-purpose flour
- 3/4 teaspoon salt
- 2 tablespoons cornmeal
Filling/Topping
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup shredded sharp cheddar cheese
- 1 tablespoon grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon dried parsley flakes
directions
- If you already have your dough just skip to Step 5!
- In a small bowl, stir together the sugar and water. Sprinkle top with yeast and let stand until foamy, about 10 minutes. Stir in vegetable oil.
- In a large bowl, whisk together flour and salt. Make a well in the center and add yeast mixture; stir to combine. Using dough hook, knead dough on medium speed until smooth and elastic, about 3 minutes (OR, knead by hand on a lightly floured surface until smooth and elastic, about 5 minutes). Shape dough into a ball and transfer to a lightly greased bowl; turn to coat. Cover bowl with plastic wrap and let rise in a warm place until doubled, about 1 hour to 1 hour, 30 minutes.
- When dough is risen, heat oven to 450 degrees F. Place an inverted baking sheet on the middle rack. Line a second baking sheet with parchment paper; sprinkle with cornmeal.
- In a medium bowl, toss together cheeses, garlic powder, salt and parsley flakes.
- Divide dough in half; press each piece on the cornmeal-covered parchment paper into an 8-inch square.
- Top one side of each square with 1/2 cup (for each) of the cheese mixture. Fold over and press edges lightly to seal.
- Use a sharp knife to slice dough into 8 1-inch strips, stopping just before the folded edge.
- Sprinkle evenly with remaining cheese mixture.
- Carefully slide dough on parchment paper on top of inverted baking sheet in oven. Bake until golden brown and bubbling, about 12 to 15 minutes.
- Let cool slightly before pulling apart into breadsticks.