STUFFED FRENCH BREAD
In only half an hour, prepare a quick and tasty dinner for your family! Stuffed French Bread is a simple recipe for a crispy loaf of bread stuffed with cheesy ground beef. You can serve it cut into pieces, as a Philly cheesesteak sandwich, or as an appetizer!
Provided by Vera Zecevic
Categories Lunch
Time 40m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 F.
- Slice French bread in half (lengthwise), scoop the center of each half and crumble it in a large bowl.
- Place the halves of bread onto a baking sheet and set aside.
- In a large skillet place 1 Tablespoon of olive oil and ground beef and cook over medium-high heat until the beef is browned, stirring occasionally. Add chopped onion, chopped leek (or other vegetables) and minced garlic and cook a few minutes until the vegetable is tender.
- Add soup, mustard, salt and pepper to taste and cook for at least 5 minutes.
- If the mixture is too thick add a little milk.
- Add cooked beef mixture to the bread and stir to combine.
- Spread the mixture in the center of one half of the french bread.
- Spread shredded cheese in the center of other half of the french bread. and place the bread carefuly back on top of first half.
- Bake 10-15 minutes (until the cheese is melted). If you don't want to brown the bread too much or to become too crispy, cover with aluminium foil.
- Let it cool 5-10 minutes before slicing. Garnish with chopped parsley if you like.
Nutrition Facts : ServingSize 1 sandwich, Calories 528 calories, Sugar 6 g, Sodium 977.6 mg, Fat 9 g, SaturatedFat 2.6 g, TransFat 0.1 g, Carbohydrate 77.8 g, Fiber 4.1 g, Protein 32.8 g, Cholesterol 45.8 mg
STUFFED FRENCH BREAD BREAKFAST
This is not only easy, but really, really good. When I make it, I mix the filling the night before, then fill the loaves in the morning and bake.
Provided by Felix4067
Categories Breakfast
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Slice loaf of bread in half lengthwise and hollow out. Place removed chunks in a large bowl.
- Brown sausage, bacon, onion, and bell peppers in a large skillet; drain.
- Mix sausage mixture with bread chunks, milk and cheeses.
- Fill hollowed out loaf halves with sausage and bread mixture.
- Wrap halves in aluminum foil, and bake for 30-45 minutes.
- Slice to serve.
Nutrition Facts : Calories 534.6, Fat 33.6, SaturatedFat 12.5, Cholesterol 81, Sodium 1056.7, Carbohydrate 33.2, Fiber 2.1, Sugar 1.1, Protein 23.4
HELEN'S SAUSAGE STUFFED FRENCH BREAD
Provided by Emeril Lagasse
Categories main-dish
Time 2h7m
Yield 12 to 16 servings
Number Of Ingredients 19
Steps:
- 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 a 1/2-inch-thick 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 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 loaf in aluminum foil. Place the loaves 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.
- Combine all ingredients thoroughly.
STUFFED BREAKFAST LOAF
My favorite hobby for the past 38 years has been collecting cookbooks. Presently I have close to 500! I found this recipe in one of my favorite books and it's been part of our holiday breakfast tradition for years.
Provided by Taste of Home
Time 45m
Yield 4-6 servings.
Number Of Ingredients 8
Steps:
- Cut bread in half horizontally; hollow out top and bottom, leaving a 3/4-in. shell. Save removed bread for another use. , In a large skillet, cook the sausage, onion, green pepper and mushrooms until sausage is no longer pink and vegetables are tender. Remove mixture and set aside; drain all but one tablespoon of drippings. Add eggs; cook and stir gently until set. Stir in sausage mixture; remove from the heat. , Place bread bottom on a large sheet of foil. Combine cheeses; sprinkle half in the bread bottom, Spoon in egg mixture and cover with remaining cheese. Replace bread top and wrap tightly with foil. Bake at 400° for 25 minutes or until filling is heated through.
Nutrition Facts :
WAKE-UP STUFFED FRENCH BREAKFAST PANINI
This is a recipe that I found awhile ago online somewhere. I thought it sounded very good, so I am putting it her for safe keeping!
Provided by Shelby Jo
Categories Breakfast
Time 6m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Cut two slices French bread diagonally, each slice about an inch thick, OR.
- Cut just one slice French bread diagonally, about 2 inches thick, and carefully open one end and remove some of the bread, making a pocket.
- Mix cream cheese and preserves.
- Spread cream cheese/preserve mixture on one side of sliced bread, and top with remaining slice, making a sandwich OR.
- Stuff pocket in the 2 inch slice of bread with cream cheese/preserve mixture.
- Spread the outside of bread with melted butter.
- Place on grill.
- When browned to your likeness, dust with powdered sugar.
- NOTE: You may add cinnamon, raisins, nuts, cranberries, etc. Or you may make it with cream cheese only, and drizzle with syrup.
Nutrition Facts : Calories 2959.4, Fat 18.7, SaturatedFat 5.1, Sodium 5253.1, Carbohydrate 578, Fiber 24.6, Sugar 26.2, Protein 120.3
STUFFED FRENCH BREAD SANDWICH RECIPE - (4/5)
Provided by á-11135
Number Of Ingredients 11
Steps:
- Preheat oven to 350° F Slice the french bread in half, lengthwise, so you have two equal pieces. Scoop out the bread in the center of each piece. Place bread in a large bowl and tear into small chunks. Set the two halves of french bread onto a large baking sheet. Set aside. Brown the ground beef and onion in a large skillet, over medium-high heat. Drain any grease. Add the celery and garlic to skillet. Cook a few minutes until celery is tender. Next, add soup, milk and Worcestershire sauce. Season with salt and pepper. Stir and cook mixture until heated; another 5 minutes or so. Add the beef mixture to the bread in the large bowl. Stir to combine. Pour mixture into the center of one-half of the French bread. Spread out evenly. Top the mixture with the shredded cheese. Top with the other half of bread. Bake for 10 to 15 minutes, or until cheese is melted. Remove from oven and let stand 5 minutes before slicing and serving. Enjoy!
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- Using a sharp knife, slice around the edges of the french bread and lift the top off. (See Video) Scrape out some of the interior bread to make room for your filling.
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- Place 1 loaf Rhodes white bread on a greased baking sheet. Cover with sprayed plastic wrap. Let it thaw slightly without letting it rise too much. Remove the plastic wrap and roll the bread into a longer loaf (the length of the pan). Place the plastic wrap back on top of the bread and let rise at room temperature until double in size. Cut 5 slits diagonally across the top of the loaf with a serrated knife. Bake at 350 degrees Fahrenheit for 15-20 minutes or until golden brown. Remove from oven and allow to cool. (TIP: Thaw loaf in the refrigerator overnight. Take it out of the fridge in the morning, roll it, and continue with the rising and baking instructions.)
- Whisk the eggs, sour cream, and sliced green onions together. Season with salt and pepper. Melt 1 Tbsp of butter in a skillet and soft scramble the eggs. Set aside (keep warm).
- Cook and crumble sausage; drain any fat. If using pre-cooked sausage crumbles, heat in microwave until hot (keep warm).
- Cut the loaf of bread in half width-wise. Flatten the inside of the bread slightly to make room for the fillings, by pressing down with your fist/fingers. Sprinkle 1 cup of cheese inside the bottom half. Top with scrambled eggs, then sausage crumbles. Place the remaining 1 cup of cheese inside the top half of the loaf. Stack the two halves together carefully, so as to not spill the filling.
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