Stuffed Bread

We may earn money or products from the companies mentioned in this post.

 Stuffed Bread filled with savory meat and cheese is a  tasty appetizer and great for game days, but could easily be a stand-alone meal.

We used to get stuffed bread at a little gas station back home. I know that might sound weird, but in Louisiana a gas station could potentially have really good food. There is delicious gas station Greek food, boudin balls, cracklins … all found in gas stations or little express grocery stores. The stuffed bread we used to get was, I’ll just say it, INCREDIBLE.

We would go to church and leave really hungry and it was the perfect solution. It was right next door, hot and delicious. Plus, we could eat it with our hands in the truck and didn’t need a fork.

We decided to try our hand at making them as we do with most things we try and like. Turns out it wasn’t very hard to make and we came pretty close to how it tastes at the gas station.

Every year during football season my husband has a very clear idea in his mind of what he is “craving” for each game. This year the first thing he asked for on college game day was stuffed bread.

For this recipe I used a blend of our grass-fed ground beef, and local ground pork I got from our friends at Bales Farms. I normally like to chop up some smoked sausage and throw it in there, but this time I was out of smoked sausage which is unheard of really. I only used the ground pork and beef and it was pretty good, but that smoked sausage really adds another level of flavor. I wouldn’t recommend leaving it out.

Also, I am huge fan of scratch-made cooking, but I also really like semi-homemade. On game days,  which sometimes are Sunday when I don’t like to do anything too strenuous after church, I like easy. Like the song. On those days, I reach for FROZEN bread dough and I am not ashamed.

Sure, you can absolutely make bread dough and stuff that, but sometimes ain’t nobody got time for that. I use frozen. It is easy. It is fast. It is delicious and nobody knows the difference. Except you now. Haha.

Bonus: if you buy a pack of two loaves you can defrost them both and make one stuffed bread and one monkey bread for the next morning. Mmmmm.

It is very simple to make. You allow the bread dough to defrost and rise in the oven with the oven off and the light on until it has doubled in size.

Meanwhile, brown the ground meat, pork and add the smoked sausage. Add the diced onions and creole seasoning and cook until translucent. Top with shredded cheese and stir together.

Once the dough has doubled in size remove it from the oven, punch it down and roll it into a large rectangle about 9”x13”. Then place the meat filling mixture onto the rectangle leaving about 2” all around the edges. Roll it up lengthwise and place it on a cookie sheet on parchment paper with the seam side down, pinching the ends underneath as well.

Bake in a preheated oven at 350 for about 25-35 minutes or until golden brown. Remove it from the oven and brush with melted butter. Let it rest for 10 minutes, slice and serve warm.

Stuffed Bread

Stuffed bread is a hearty appetizer made with savory meat and frozen bread dough.

Print Recipe Pin Recipe

Cook Time 35 minutes mins

Resting Time 10 minutes mins

Course Appetizer

Cuisine American

Ingredients

  

• 1/2 lb grass-fed ground beef
• 1/2 lb Hot Pork Sausage
• 1 link smoked sausage chopped
• 1.5 cups shredded Colby Jack cheese
• 1/2 cup onion diced
• 1 tsp Tony’s Chachere’s Creole Seasoning
• 1 TBSP melted butter

Instructions

 

• Defrost the bread dough according to the package instructions.
• Preheat the oven to 350 degrees. Brown the ground pork sausage and beef in a skillet over medium heat.
• Add the onion, Tony’s and smoked sausage and cook until onions are translucent.
• Remove from heat and top mixture with cheese.
• Stir the cheese into the mixture and set aside.
• Once dough is defrosted punch down and roll into large rectangle (about 9”x13”).
• Spread meat mixture onto dough leaving about 2” from each edge.
• Roll the dough lengthwise and pinch the ends.
• Tuck the pinched ends under the seam and place seam side down onto parchment paper.
• Place the parchment paper onto a cookie sheet and cook for 25-35 minutes until golden brown.
• Remove from oven and brush with melted butter. Let it rest for about 10 minutes. Slice and serve warm.

Keyword beef, beef recipes, grass-fed beef, stuffed bread