Best 7 Italian Stuffed Broccoli Bread Recipes

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Italian stuffed broccoli bread is a delicious and savory dish that is perfect for any occasion. This classic Italian bread is made with a soft and fluffy dough that is filled with a mixture of broccoli, cheese, and herbs. The bread is then baked until golden brown and crispy, and it is served hot and fresh from the oven. With its combination of flavors and textures, Italian stuffed broccoli bread is sure to please everyone at the table.

Let's cook with our recipes!

ITALIAN DRESSED BROCCOLI



Italian Dressed Broccoli image

Here's a tangy treatment for broccoli that the whole family will enjoy. It tastes terrific with Italian-themed meals, but would work equally well alongside almost any main dish. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 5 servings.

Number Of Ingredients 9

4 cups fresh broccoli florets
1 medium onion, halved and sliced
2/3 cup water
1/3 cup Italian salad dressing
1 tablespoon butter
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon dried parsley flakes
1/4 teaspoon salt

Steps:

  • Place the broccoli, onion and water in a large skillet. Bring to a boil. Reduce heat; cover and simmer for 3 minutes. Add the remaining ingredients. Cook and stir over medium heat for 2-4 minutes or until vegetables are tender and liquid is reduced.

Nutrition Facts : Calories 107 calories, Fat 8g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 420mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein.

BEEF BRACIOLE (STUFFED ITALIAN BEEF ROLL) RECIPE BY TASTY



Beef Braciole (Stuffed Italian Beef Roll) Recipe by Tasty image

Here's what you need: bread crumbs, shredded pecorino romano cheese, fresh basil, shredded provolone cheese, fresh italian parsley, garlic, kosher salt, freshly ground black pepper, olive oil, flank steak, canola oil, butter, medium carrot, small onion, celery, dry white wine, crushed tomato, dried bay leaves, dried oregano, red pepper flakes, orecchiette pasta, fresh basil

Provided by Matthew Johnson

Categories     Dinner

Yield 8 servings

Number Of Ingredients 22

½ cup bread crumbs
1 cup shredded pecorino romano cheese, plus more for serving
½ cup fresh basil, chopped
⅓ cup shredded provolone cheese
½ cup fresh italian parsley, chopped
8 cloves garlic, minced, divided
kosher salt, to taste
freshly ground black pepper, to taste
¼ cup olive oil
1 lb flank steak
2 tablespoons canola oil
1 tablespoon butter
1 medium carrot, chopped
1 small onion, chopped
1 stalk celery, chopped
1 cup dry white wine
28 oz crushed tomato, 1 can
2 dried bay leaves
1 tablespoon dried oregano
½ teaspoon red pepper flakes
1 lb orecchiette pasta, or polenta, cooked, for serving, optional
¼ cup fresh basil, cut into ribbons, for serving

Steps:

  • In a medium bowl, combine the bread crumbs, pecorino Romano, ½ cup (20 g) chopped basil, provolone, parsley, 5 minced cloves of garlic, salt, pepper, and the olive oil. Stir and set aside.
  • Lay the flank steak on a cutting board. Season both sides with salt and pepper. Cover the the meat with a sheet of parchment paper. Using a meat mallet or rolling pin, pound the steak until it's ¼ inch (6 mm) thick.
  • Remove the parchment and sprinkle the bread crumb mixture evenly over the steak.
  • Starting from the bottom, roll the meat into a log. Using butcher's twine, tie up the roll so it holds its shape while cooking. Season with salt and pepper.
  • Heat the canola oil in a large Dutch oven over high heat. When the oil is shimmering, add the steak roll and, without moving it, cook until a dark brown crust forms on one side, about 3 minutes. Turn the roll and repeat until all sides and the ends have been seared. Remove the roll from the pan and set aside.
  • Preheat the oven to 350°F (180°C).
  • Add the butter, carrot, onion, celery, remaining 3 cloves of garlic, salt, and pepper to the pan and cook until caramelized, about 5 minutes.
  • Add the white wine and stir to loosen any brown bits from the bottom of the pot. Cook until the wine reduces and the pan is slightly dry again.
  • Add the tomatoes, bay leaves, oregano, and red pepper flakes. Stir to combine.
  • Return the beef roll to the pot. Cover and bake for 1 hour, flipping the roll halfway through (if the sauce is drying up too much, add more crushed tomatoes or water), until the beef is tender.
  • Slice the braciole and arrange on a serving platter with the sauce. Serve the braciole with orecchiette or polenta. Garnish with grated pecorino Romano and fresh basil.
  • Enjoy!

Nutrition Facts : Calories 634 calories, Carbohydrate 66 grams, Fat 25 grams, Fiber 5 grams, Protein 34 grams, Sugar 8 grams

SAUSAGE BROCCOLI BREAD



Sausage Broccoli Bread image

"My husband is in the Air Force, so we move often," relates Kelly Praska of Bellevue, Nebraska. "This lifestyle lets me make friends - and share wonderful recipes like this one - with people from all over the United States."

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 2 loaves.

Number Of Ingredients 7

2 loaves (1 pound each) frozen bread dough
1 pound bulk pork sausage
2-1/2 cups chopped fresh broccoli
1 can (14-1/2 ounces) Italian diced tomatoes, drained
1 large onion, chopped
2 cups shredded Monterey Jack cheese
1 large egg, beaten

Steps:

  • Thaw dough and let rise according to package directions. Meanwhile, in a skillet over medium heat, cook sausage until no longer pink. Remove sausage with a slotted spoon and set aside. In the drippings, saute the broccoli, tomatoes and onion until crisp-tender; drain and cool. , On a lightly floured surface, roll each loaf of dough into a 12x10-in. rectangle. Spread sausage lengthwise down the center third of each rectangle. Top with broccoli mixture and cheese. Fold the short sides in 1 in.; pinch to seal. Fold long sides over filling; pinch to seal. , Place seam side down on a greased baking sheet. Brush egg over top and sides of each loaf. Bake, uncovered, at 350° for 25-30 minutes or until golden brown.

Nutrition Facts : Calories 167 calories, Fat 9g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 365mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 1g fiber), Protein 8g protein.

STUFFED ITALIAN BREAD



Stuffed Italian Bread image

An easy way to dress up a plain loaf of bread! Great as an appetizer or as a side dish to grilled steaks. My local grocery sells a blend of mozzarella and provolone cheese that I use.

Provided by Beth Goldsmith

Categories     Appetizers and Snacks     Garlic Bread Recipes

Time 40m

Yield 10

Number Of Ingredients 6

½ cup butter, melted
3 tablespoons chopped fresh parsley
2 tablespoons olive oil
3 cloves garlic, minced
1 loaf Italian bread
12 ounces shredded Italian cheese blend

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix melted butter, parsley, olive oil, and garlic together in a bowl.
  • Slice bread diagonally without cutting all the way through; do the same on the opposite diagonal to create cube-shaped sections still attached to the bottom crust.
  • Spoon butter mixture carefully between sections; stuff in shredded Italian cheese blend. Wrap loaf in aluminum foil.
  • Bake in the preheated oven for 15 minutes; unwrap and bake until cheese is melted, about 10 minutes more.

Nutrition Facts : Calories 401.1 calories, Carbohydrate 35.2 g, Cholesterol 49.3 mg, Fat 23 g, Fiber 1.9 g, Protein 13.6 g, SaturatedFat 12.4 g, Sodium 732.4 mg, Sugar 0.6 g

STUFFED GARLIC-BROCCOLI BREAD LOAF



Stuffed Garlic-Broccoli Bread Loaf image

For garlic lovers! an absolute killer side kick to a meal, or great to have as a snack, this is absolutely amazing! My advise, is you better prepare two of these, cause you will need it.

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

1 loaf unsliced French bread
6 tablespoons butter
1 head fresh garlic, peeled and chopped fine
2 tablespoons sesame seeds
1/4 cup grated parmesan cheese
1 1/2 cups sour cream
2 cups monterey jack cheese, cut into 1-inch cubes
2 teaspoons lemon pepper (optional)
2 tablespoons chopped fresh parsley
2 cups steamed broccoli, cut into small pieces

Steps:

  • Set oven to 350°F.
  • Cut the loaf in half lengthwise; tear out the soft center of bread in chunks, don't throw away the chunks of bread, (leaving the crust intact).
  • Lay the crust SHELLS on a lightly greased cookie sheet.
  • In a large skillet, melt butter, stir in the garlic and sesame seeds; cook for 1-2 minutes.
  • Stir in the torn bread chunks, and cook until golden brown, and the butter has been absorbed; remove from heat.
  • In a very large bowl, combine the sour cream, Jack cheese, Parmesan cheese, parsley and the lemon pepper (if using).
  • Stir in the steamed broccoli, and the buttered toasted bread chunks (add in the garlic bits in the frypan too!).
  • Toss all together well, and spoon into bread shells.
  • Cover loosely with foil, bake for 20 minutes.
  • Remove the foil, and continue to bake for another 10 minutes.
  • Serve warm-- delicious!

ITALIAN STUFFED BREAD



Italian Stuffed Bread image

Stuffed bread that is a savory meal. We have had this at Zenari's restaurant. It is great!

Provided by davey

Categories     Main Dish Recipes     Pork     Ham

Time 2h25m

Yield 6

Number Of Ingredients 12

1 (1 pound) loaf frozen bread dough, thawed
1 tablespoon olive oil, or to taste
1 teaspoon dried oregano
1 teaspoon dried basil
16 slices mortadella
12 slices provolone cheese
12 thin slices capicola ham
12 slices Genoa salami
1 ½ cups sliced Roma tomatoes
1 ½ cups thinly sliced fresh mushrooms
1 egg, beaten
2 tablespoons sesame seeds

Steps:

  • Place dough in a large bowl. Cover with plastic wrap and let rise in a warm place until doubled, 45 minutes to 1 hour.
  • Roll dough into a 17x20-inch rectangle about 1/4-inch thick on a large piece of parchment paper. Brush olive oil over dough; sprinkle basil and oregano on top. Layer mortadella, provolone cheese, capicola ham, Genoa salami, tomatoes, and mushrooms over dough.
  • Roll dough lengthwise into a log. Brush the top with beaten egg; sprinkle sesame seeds on top. Transfer to a baking sheet. Cover with plastic wrap and let rise until puffy, about 30 minutes.
  • Preheat oven to 300 degrees F (150 degrees C).
  • Bake in the preheated oven until golden brown, about 45 minutes. Let cool for 5 minutes before slicing.

Nutrition Facts : Calories 807.1 calories, Carbohydrate 42.4 g, Cholesterol 129.1 mg, Fat 51.8 g, Fiber 4.3 g, Protein 40.6 g, SaturatedFat 21.1 g, Sodium 2108.3 mg, Sugar 4.9 g

ITALIAN STUFFED BREAD



Italian stuffed bread image

If you like strombolis, you will love this. It is bread stuffed with meats and cheese. This is a favorite in my family, and always has been.

Provided by seesko

Categories     Breads

Time 50m

Yield 6-10 serving(s)

Number Of Ingredients 9

hard salami (all your meats should be about equally thick)
pepperoni
ham
green pepper
onion
parmesan cheese
mozzarella cheese
frozen bread dough
cheese or vegetables

Steps:

  • Thaw out bread dough.
  • Dice a green pepper and onion (I make my pieces very small).
  • Roll out dough on a floured surface.
  • (your dough should be just wide enough to put your meats on) Stack the dough with a layer of each meat, cheese, and vegetable.
  • bring edges of dough together.
  • Using a little water will help the dough stick together.
  • Be sure you leave no cracks in the dough, or your cheese will run out when cooking.
  • Bake at 350 until golden brown (usually about 20-26 minutes depending on your oven and thickness of dough).
  • enjoy!

Nutrition Facts :

Tips:

  • To ensure the broccoli is cooked evenly, cut it into small florets and steam them until tender-crisp.
  • For a more flavorful filling, sauté the broccoli with garlic, olive oil, and red pepper flakes before adding it to the bread.
  • Use a variety of cheeses in the filling for a more complex flavor. Mozzarella, cheddar, and Parmesan are all good choices.
  • To prevent the bread from becoming too dry, brush it with melted butter or olive oil before baking.
  • If you don't have a loaf pan, you can also bake the bread in a greased 9x13 inch baking dish.

Conclusion:

Italian Stuffed Broccoli Bread is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. It's perfect for potlucks, picnics, and parties. With its cheesy, flavorful filling and crispy bread crust, this bread is sure to be a hit with everyone who tries it.

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