Stuffed mini breads ANY filling
Featured Pinch Tips Video
- loaves frozen bread dough
- 8 oz
- herbed cream cheese spread
- any meat,leftovers, cheeses you want!
- beaten egg (for brushing on top)
1Thaw the bread dough if frozen. You can also make your own dough of course.
Heat oven to 350 degrees.
2Cut each thawed bread loaf into 4 pieces.
Form the 4 chunks into flattened circles. (2 loaves will be 8 stuffed breads total) Or, make them a bit smaller for a snack size treat.
3Spread a small amount of herbed cream cheese into the middle of the circles. Leave the edges so no fillings touch them. They will be easier to encase.
4Top the middles with cheeses,meats, leftovers, scrambled eggs and ham, anything you have left over or ready. The pictured loaves happen to be my PR Pork left overs and a blend of herbed cream cheese and cheddar and mozzarella. :)
5Carefully enclose the filling by lifting up the sides of the dough, and then the top and bottoms. Pinch along the seam to make sure they are fully enclosed.
6Place seam side down on parchment lined or sprayed sheets.
7Cut slits in tops so they do not explode in the oven and run all over the place. Bonus, it looks pretty. :)
8Brush a well beaten egg on top of each loaf. This will ensure a pretty sheen after being baked.
9Place in preheated 350 degree oven for about 12-17 minutes or until they are golden brown and pretty.
10Let cool. Can be stored in the fridge for days and heated as needed/wanted. Can also be frozen. If frozen, thaw and heat until warmed through.
11The sky is the limit to what you can use as fillers! Keep in mind not to have anything to liquid or they will leak. What is your filling choice?