Cheddar Chili Braid Recipes

CHEDDAR CHILI BRAID

Steps:

• In a large bowl, combine the contents of the roll mix and yeast packets; stir in the water, one egg, cheddar cheese and chilies. Turn onto a floured surface; knead dough until smooth and elastic, about 5 minutes. Cover and let rest for 5 minutes., Divide into thirds. Shape each into a 14-in. rope. Place ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Cover and let rise in a warm place until doubled, about 30 minutes. , Beat remaining egg; brush over dough. Sprinkle with Parmesan cheese. Bake at 375° for 30 minutes or until golden brown. Remove from pan to a wire rack.

CHEDDAR MELT CHILI

Steps:

• In 4-quart Dutch oven, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
• Stir in hot water, sauce mix and uncooked pasta (from Hamburger Helper box), salsa, milk, chili powder and beans. Heat to boiling, stirring frequently.
• Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until pasta is tender.
• Remove from heat; stir. Sprinkle each serving with 2 tablespoons cheese and tomato.

CHEDDAR-CHILI BREAD TWISTS

Steps:

• In a large saucepan, heat the buttermilk and cheese over low heat, stirring until cheese is melted (mixture will appear curdled). Cool to 110° to 115°. In a large bowl, dissolve sugar and yeast in warm water. Add the buttermilk mixture, eggs, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, for topping, combine cheddar cheese and chilies; set aside., Punch dough down; turn onto a lightly floured surface and divide in half. Roll each portion into an 18x12-in. rectangle. Spray one half with cooking spray. Top with cheese mixture and remaining dough., Cut into twelve 1-1/2-in. strips. Cut each strip in half and twist. Place 1 in. apart on greased foil-lined baking sheets. Sprinkle with Parmesan cheese. , Bake at 375° for 15-20 minutes or until lightly browned. Remove to wire racks. Serve warm. Refrigerate any leftovers.

CHEDDAR CHILI BRAID

Steps:

• In a large bowl, combine the contents of the roll mix and yeast packets.
• Stir in water, 1 egg,cheddar cheese, and chilies.
• Turn onto a floured surface, knead dough until smooth, and elastic, (about 5 minutes).
• Cover and let rest for 5 minutes.
• Divide into thirds, and shape each into a 14 inch rope.
• Place ropes on a greased baking sheet, and braid. Pinch ends to seal, amd tuck under.
• Cover and let rise in a warm place until doubled, (30 minutes).
• Beat remaining egg, and brush over dough.
• Sprinkle with parmesan cheese, and bake 375 degrees for 30 minutes or until golden brown.
• Remove from pan to a wire rack.

CHILI CHEESE BRAID

Steps:

• Spray board or counter. Roll dough into a 12 x 18-inch rectangle. With a clean ruler, gently mark a 4-inch space down the center. Then mark dough into 2-inch strips horizontally. Pour chili down the center of the dough. Top with green onions, green peppers and cheese. Make cuts on marked lines from filling to dough edges. Begin by folding strips left over right, right over left. Fold bottom end towards filling and finish by stretching last strip and tucking under. Support braid with both hands and place on a sprayed baking sheet. Cover with sprayed plastic wrap and let rise 30 minutes. Remove wrap and bake at 350°F 30-35 minutes or until golden brown. Garnish with more cheese while still hot, if desired.

CHEESE BREAD BRAID

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Rub bread dough with olive oil on all sides and place between 2 pieces of parchment paper. Roll dough into an 8x12-inch rectangle.
• Using a sharp knife or a pizza cutter, make 7 cuts on a slight angle down towards the middle of the dough. Repeat on the other side, leaving about 4 inches in the middle for the filling.
• Mix together mozzarella cheese, butter, oregano, and garlic salt in a bowl for the filling. Spread filling down along the middle of the dough.
• Starting at the bottom, take the right strip and gently pull up towards the middle; then take the left and pinch together with the folded right strip. Repeat with all the dough strips.
• Brush braid with beaten egg and sprinkle with Parmesan cheese and coarse salt. Transfer braid onto the prepared baking sheet.
• Bake in the preheated oven until golden brown, 25 to 30 minutes. Allow to rest for 5 minutes before serving.

CHEDDAR CHILI BRAID

Steps:

• In a bowl, combine contents of roll mix and yeast packet; stir in water, one egg, cheddar cheese and chilies. Turn onto a floured surface; knead dough until smooth and elastic, about 5 minutes. Cover and let rest for 5 minutes.
• Divide into thirds. Shape each into a 14-in. rope. Place ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Cover and let rise in a warm place until doubled, about 30 minutes. Beat remaining egg; brush over dough. Sprinkle with Parmesan cheese. Bake at 375 degrees F for 30 minutes or until golden brown. Remove from pan to a wire rack.

CHILI CHEESE BRAID

Steps:

• Spray counter lightly with non-stick cooking spray. Roll loaf or combined dinner rolls into a 12x16-inch rectangle. Cover with plastic wrap and let rest 10-15 minutes. Remove wrap and pour chili lengthwise in a 4-inch strip down center of dough. Top with green onions, green pepper and cheese. Make cuts 1 1/2-inches apart on long sides of dough to within 1/2-inch of filling. Begin braid by folding top and bottom strips toward filling. Then braid strips left over right, right over left. Finish by pulling last strip over and tucking under braid. Lift braid with both hands and place on a large sprayed baking sheet. Cover with sprayed plastic wrap and let rise 30 minutes. Remove wrap and bake at 350°F 30-35 minutes or until golden brown. Cool slightly to serve.

CHILI CHEDDAR BISCUITS

Steps:

• Make biscuits: Into a bowl, sift together flour, baking powder, baking soda and the salt; add the butter and blend the mixture until it resembles coarse meal.
• Stir in the cheddar and the chilies; add the sour cream and stir the mixture until it just forms a soft, but not sticky, dough.
• Knead the dough gently for 20 seconds (about 6 turns) on a lightly-floured surface.
• Roll or pat it out ½ inch thick and with a 3 ½ inch cookie cutter, cut out 8 rounds.
• Bake on an ungreased baking sheet in the middle of a preheated 430F oven for 15-17 minutes, or until they are golden.