Post by Loupy on Aug 19, 2013 20:48:52 GMT -7
Cheese stuffed Chicken & Spinach Pizza Bread
From: Tidymom @ tidymom.net/2013/pizza-bread/
recipe adapted from The Ivory Hut
Bread dough sprinkled with seasoned chicken, fresh spinach,sun-dried
tomatoes and stuffed with Mozzarella and provolone cheese.
Prep Time: 2 hours, 20 minutes
Cook Time: 30 minutes
Total Time: 2 hours, 50 minutes
Yield: 1 loaf (6-8 servings, more if serving as appetizer)
Serving Size: 2 - 1" slices
Ingredients
2 teaspoons yeast
1 1/2 cups warm water
3 1/3 cups all-purpose flour
2 teaspoons kosher salt
1 tablespoons sugar
1 tablespoon canola or olive oil
1 large boneless chicken breast
1/2 teaspoon garlic salt
1/2 teaspoon oregano
1/4 teaspoon red pepper
1 cup spinach, chopped
2 tablespoons finely chopped fresh basil
1/4 cup chopped soft sun-dried tomatoes
1/2 cup parmesan
2 cups mozzarella & provalone, shredded
1 tablespoon butter, melted
1 jar Alfredo sauce for dipping
Instructions
Using a sharp knife, chop chicken into small pieces.
Season with garlic salt, oregano, and red pepper.
In a 10-inch skillet, heat oil over medium-high heat.
Sauté chicken, until no longer pink, 5-6 minutes.
Keep a close eye on these and stir them occasionally using wooden spatula to prevent burning.
Set finished pieces aside on a plate.
In a large bowl, sprinkle yeast over warm water in a bowl.
Let it sit for 3 minutes until foamy, then add in flour, salt and sugar.
Using wooden spoon, mix just until it comes together.
Add in chicken, spinach, basil, tomatoes and parmesan and combine well.
If dough is too tacky, dust with a little extra flour.
Cover with towel and let rise for about 1 hour on counter, then another hour in the refrigerator.
Remove dough from refrigerator.
Flour parchment lined counter or table and roll dough out into 11×17” rectangle.
Sprinkle cheese over top.
Fold all four sides in towards center, sealing sides so cheese is not exposed.
Let rest while you preheat oven to 450 degrees.
Place loaf on a pizza stone or lined baking sheet, and bake for 25 to 30* minutes (*loosely cover with foil after 15 minutes if bread is getting dark), until golden brown.
3 minutes before removing from oven, lightly brush the top with melted butter and let it finish baking. Let rest on a wire rack to cool slightly before slicing.
Serve with warm Alfredo sauce for dipping if desired.
From: Tidymom @ tidymom.net/2013/pizza-bread/
recipe adapted from The Ivory Hut
Bread dough sprinkled with seasoned chicken, fresh spinach,sun-dried
tomatoes and stuffed with Mozzarella and provolone cheese.
Prep Time: 2 hours, 20 minutes
Cook Time: 30 minutes
Total Time: 2 hours, 50 minutes
Yield: 1 loaf (6-8 servings, more if serving as appetizer)
Serving Size: 2 - 1" slices
Ingredients
2 teaspoons yeast
1 1/2 cups warm water
3 1/3 cups all-purpose flour
2 teaspoons kosher salt
1 tablespoons sugar
1 tablespoon canola or olive oil
1 large boneless chicken breast
1/2 teaspoon garlic salt
1/2 teaspoon oregano
1/4 teaspoon red pepper
1 cup spinach, chopped
2 tablespoons finely chopped fresh basil
1/4 cup chopped soft sun-dried tomatoes
1/2 cup parmesan
2 cups mozzarella & provalone, shredded
1 tablespoon butter, melted
1 jar Alfredo sauce for dipping
Instructions
Using a sharp knife, chop chicken into small pieces.
Season with garlic salt, oregano, and red pepper.
In a 10-inch skillet, heat oil over medium-high heat.
Sauté chicken, until no longer pink, 5-6 minutes.
Keep a close eye on these and stir them occasionally using wooden spatula to prevent burning.
Set finished pieces aside on a plate.
In a large bowl, sprinkle yeast over warm water in a bowl.
Let it sit for 3 minutes until foamy, then add in flour, salt and sugar.
Using wooden spoon, mix just until it comes together.
Add in chicken, spinach, basil, tomatoes and parmesan and combine well.
If dough is too tacky, dust with a little extra flour.
Cover with towel and let rise for about 1 hour on counter, then another hour in the refrigerator.
Remove dough from refrigerator.
Flour parchment lined counter or table and roll dough out into 11×17” rectangle.
Sprinkle cheese over top.
Fold all four sides in towards center, sealing sides so cheese is not exposed.
Let rest while you preheat oven to 450 degrees.
Place loaf on a pizza stone or lined baking sheet, and bake for 25 to 30* minutes (*loosely cover with foil after 15 minutes if bread is getting dark), until golden brown.
3 minutes before removing from oven, lightly brush the top with melted butter and let it finish baking. Let rest on a wire rack to cool slightly before slicing.
Serve with warm Alfredo sauce for dipping if desired.
