Italian Stuffed Bread


Ingredients


How to make it


  • On lightly floured surface, roll bread dough into 16 x 12-inch rectangle.
  • Combine cream cheese and garlic, spread lengthwise over center third of dough.
  • Top with sausage, peppers, olives and Swiss cheese.
  • Fold dough over filling, pinching seam to seal.
  • Make slits across top of dough every 2 inches.
  • Brush lightly with water and sprinkle with poppy seeds.
  • Bake at 400°F 20 to 25 minutes or until golden brown.
  • Let stand 10 minutes before slicing.

Recipe courtesy Emeril Lagasse,

Show: Emeril LiveEpisode: Emeril’s Potluck

Rated 4 stars out of 5

Helen’s Sausage Stuffed French BreadRecipe courtesy Emeril Lagasse 

 

Ingredients

  • 2 (15-inch) French breads
  • 1 pound bulk breakfast sausage
  • 2 tablespoons chopped jalapenos
  • 1 cup chopped green bell peppers
  • 1/4 cup chopped green onions (green and white parts)
  • 8 ounces cream cheese, at room temperature
  • 8 ounces sour cream
  • 8 ounces grated sharp Cheddar
  • 1 teaspoon Essence, recipe follows
  • Chopped fresh parsley leaves, for garnish
  • Corn or tortilla chips, for dipping, optional

Directions

Preheat the oven to 350 degrees F.

Using a serrated knife, trim the upper quarter off the length of the top of each loaf. Hollow out the center of the loaves, leaving about a 1/2-inch shell. Set aside.

Brown the sausage in a large skillet over medium-high heat for about 5 minutes, stirring to break up any clumps. Add the jalapenos, bell peppers, and green onions. Cook, stirring, until the vegetables are soft, 3 to 4 minutes. Add the cream cheese, sour cream, and cheddar cheese and stir until completely melted, about 2 minutes. Add the Essence and remove from the heat.

Fill the hollowed-out bread loaves with equal amounts of the sausage-cheese mixture and wrap each in aluminum foil. Place on a baking sheet and bake for 1 hour. Remove from the oven, unwrap, and sprinkle with parsley.

Serve warm with chips for dipping, if desired, or cut the bread crosswise into 2-inch slices.

 

Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

 

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

©Television Food Network G.P.
All Rights Reserved.

Ingredients

  • 2 (15-inch) French breads
  • 1 pound bulk breakfast sausage
  • 2 tablespoons chopped jalapenos
  • 1 cup chopped green bell peppers
  • 1/4 cup chopped green onions (green and white parts)
  • 8 ounces cream cheese, at room temperature
  • 8 ounces sour cream
  • 8 ounces grated sharp Cheddar
  • 1 teaspoon Essence, recipe follows
  • Chopped fresh parsley leaves, for garnish
  • Corn or tortilla chips, for dipping, optional

Directions

Preheat the oven to 350 degrees F.

Using a serrated knife, trim the upper quarter off the length of the top of each loaf. Hollow out the center of the loaves, leaving about a 1/2-inch shell. Set aside.

Brown the sausage in a large skillet over medium-high heat for about 5 minutes, stirring to break up any clumps. Add the jalapenos, bell peppers, and green onions. Cook, stirring, until the vegetables are soft, 3 to 4 minutes. Add the cream cheese, sour cream, and cheddar cheese and stir until completely melted, about 2 minutes. Add the Essence and remove from the heat.

Fill the hollowed-out bread loaves with equal amounts of the sausage-cheese mixture and wrap each in aluminum foil. Place on a baking sheet and bake for 1 hour. Remove from the oven, unwrap, and sprinkle with parsley.

Serve warm with chips for dipping, if desired, or cut the bread crosswise into 2-inch slices.

 

Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

 

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

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