Best 7 Stuffed Bread Appetizers Recipes

STUFFED BREAD APPETIZERS

Steps:

• Combine first six ingredients. Hollow out top and bottom of bread, leaving a 1/2-in. shell (discard removed bread or save for another use). Spread thin layer of mayonnaise over bread; sprinkle with parsley. , Fill each half with cheese mixture. Wrap pickle spears in ham; place lengthwise over cheese mixture on bottom half of loaf. Replace top; press to seal. Wrap in foil; refrigerate overnight. Just before serving, cut into 1-in. slices.

DUBLIN CHEESEBOARD-STUFFED APPETIZER BREAD

Steps:

• Heat oven to 350 degrees F. Line rimmed baking pan with cooking parchment paper or lightly spray with cooking spray.
• Place dough on work surface. Cut in half crosswise to make 2 (6-inch) loaves. Make lengthwise cut down center of each loaf to within 1/2 inch of bottom. Carefully pull apart dough and press to make 2 (7-by-5-inch) rectangles.
• Top each rectangle with Cheddar cheese, salami and goat cheese, to within 1/2 inch of edges. Bring long sides together over filling; pinch and roll top edge down to seal seam. Pinch and turn ends under loaves to seal. Place loaves in pan. Lightly brush loaves with water. Sprinkle with almonds and sea salt; press lightly to adhere. Bake 26 to 30 minutes or until golden brown. Cool 15 minutes.
• Meanwhile, on serving board or large platter, arrange arugula. Spoon preserves into small bowl; place on board. Cut filled loaves into 1-inch slices; arrange over arugula. Place apricots around bread slices on board.

BRIE-AND-CRANBERRY STUFFED BREAD BOWL

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
• Bring the sugar and orange juice to a boil in a medium saucepan over medium-high heat and cook until the sugar has dissolved, about 3 minutes. Stir in the cranberries and 1 teaspoon rosemary and cook, stirring occasionally, until the liquid has thickened and reduced by half, about 20 minutes. Transfer to a baking sheet and refrigerate until cooled, about 1 hour.
• Meanwhile, center the wheel of Brie on top of the bread boule. Using the Brie as a guide, trace a circle a little larger than the wheel of cheese with a paring knife and cut into the top of the bread and pull out the "plug". Trim and flatten it so it can be used as a lid for the bread bowl. Scoop out the insides of the bread boule, leaving about 1/2-inch of bread around the side.
• Starting halfway up the side of the bread boule, use a serrated knife to cut a 1/2-inch deep horizontal slit around the entire bread boule. Now, starting at the rim of the bread boule cut down about 3/4-inch deep to connect to the first horizontal cut. Repeat all around the rim of the bread, spacing these vertical cuts about 1-inch apart. Brush the inside of the bread with the butter and sprinkle with the remaining 1 teaspoon rosemary, 1/2 teaspoon salt and a few grinds of pepper.
• Reserve 1/4 cup of the cranberry sauce and spread the remaining sauce into the bottom of the bowl. Slice the top off the Brie and place into the bread on top of the cranberries. Transfer to the prepared baking sheet. Place the lid back on top and bake until the cheese is warm and gooey and the bread has turned a golden brown, 45 to 50 minutes.
• Transfer to a serving platter and remove the lid and top with the reserved cranberry sauce. Rip the pull-apart pieces off around the outer edge and dip. Toast the extra scooped out bread and serve as extra dippers on the side.

ITALIAN STUFFED BREAD

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.

STUFFED ITALIAN BREAD

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.

PARTY CHEESE BREAD

Steps:

• Preheat oven to 350°. Cut bread into 1-in. slices to within 1/2 in. of bottom of loaf. Repeat cuts in opposite direction. Insert cheese in cuts., Mix all remaining ingredients except chives; drizzle over bread. Wrap in foil; place on a baking sheet., Bake 20 minutes. Unwrap; bake until cheese is melted, about 10 minutes. If desired, sprinkle with chives.

20 SINFUL STUFFED BREADS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!