Cooking

Stuffed Bread

Hello my sweet friends, today I’m sharing a recipe for another stuffed bread I shared on Instagram.

I enjoy coming up with different fillings for breads.  As I mentioned in my pepperoni bread post HERE these have been family tested and approved.

Once again, I used dough from a restaurant near John’s office.  

Remember, I’m not a food blogger.  I enjoy sharing recipes on Cloches and Lavender that we enjoy and I think would be enjoyed by others.  I love cooking and feeding people.

When making this bread I use frozen spinach that is thawed and the excess water is squeezed out.

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I buy good Italian spicy sausage, remove it from the casing and sauté and brown. I transfer the browned sausage too glass bowl lined with a paper towel to drain some of the oil.

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Baby Bella mushrooms are usually my mushrooms of choice, they have great flavor and consistency.  You could use white mushrooms but for me they don’t add enough flavor.

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Normally, I have to slice the mushrooms but during the lockdown, you take what can be found.  Sauté on medium high heat with 1 tablespoon of oilive oil added to the leftover oil from the browned sausage, that has great flavor  Don’t salt or stir for a few minutes, to begin getting the mushrooms brown.

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At this point, I add salt ad dried thyme love it, it’s very versatile.

I apologize but I forgot to take a picture of cut up sundried tomato pieces.  I buy them in a bag and cut them into small slices and sauté them with the mushrooms towards the end of their cooking.  They add tons of flavor and a touch of sweetness.

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Place the nice and brown mushrooms in a bowl.

The bits of yellow you see is cornmeal.  We have started using cornmeal when making pizza and flatbreads, we enjoy the texture and the way the dough cooks better than flour.

John is my dough spreader, ha, ha. The dough should be around this size. 

Spread your pizza dough.

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Begin layering, I start with the sausage.

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Next add spinach and mushrooms.

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Sprinkle freshly grated gouda chees.  You won’t be disappointed with gouda cheese, it’s a great melting cheese and great mild flavor.

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Fold one side half across as I shared in my pepperoni bread post then fold the other side over.  Put slight pressure on the seams.

Egg was with slightly beaten egg.

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Bake in a preheated 400 degree oven for 10 minutes on bottom shelf.  After 10 minutes move to the middle shelf for another 10 minutes.

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Slice and enjoy.  We cut our breads in half and freeze the other half for another time since we are only too.

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This bread is fantastic!  Hope you may give this a try.

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4 thoughts on “Stuffed Bread”

  1. This is such a great idea for a quick meal! I don’t like mushrooms, but I know there are lots of different combinations that one could make for this stuffed bread idea. Thanks for sharing!

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