Stuffed!

I like to make pizzaa lot. But sometimes even old standbys need to be shaken up a bit, so this week instead of making pizza, I decided to make stuffed bread for a Real Time Farms (and friends) dinner.

The process of making stuffed bread starts off similarly to pizza. I began by prepping a triple batch of my go-to pizza dough recipe using one-third whole wheat flour and two-thirds all-purpose flour. While the dough was rising we prepped our ingredients. Cara washed greens from Brines Farm while I hard-boiled eggs from Our Family Farm and sliced mozzarella from Zingerman’s Creamery.

After letting the dough rise for an hour or two, I split it into two equal pieces, and rolled each piece of dough out into a long rectangular shape. One piece of dough was topped with smoked mozzarella, the hard-boiled eggs and a healthy pile of greens. The second one was topped with regular mozzarella, leftover roasted veggies mixed with black beans, and a pile of greens.

For each one, after the desired fillings are placed on the dough, start pulling together the sides of dough up over the fillings, and crimp to close and seal the bread. You can leave the stuffed bread long, in which case crimp and seal the ends, or you can turn them into rings like I did. To complete a ring shape, after you’ve crimped the length of the bread, bring the two open ends together and crimp each side to each other to form a continuous ring. Transfer it (carefully) to a baking sheet, and flip it over if you are feeling fancy to hide the seam. Poke a few small slits in the top and pop it into a preheated 350 degree oven until the bread looks deliciously golden – about 35 minutes or so, then slice into wedges and enjoy!

Locally yours,

Lindsay-Jean

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