How To: The BEST Stuffed Bread Ever! [Rolled Bread] #SundaySupper #FridayDinner

When it comes to stuffed bread, most people put a bunch of meat at one end and roll it up – How Un-Creative!

This is not only better, but easy.

While at the market, grab a bag or 2 of your favorite frozen bread dough, white, wheat, whatever.

Also pick up all your favorite sandwich meats, and some veggies – if you like veggies and if you like sauce, pick up one of those also.

I cover the table with wax paper and tape it to the bottom of the table. (when we had that glass table I would wrap the glass table top in plastic wrap – very easy clean up)

Roll the dough as thin and flat as possible. Then start layering your meats leaving a good 8 inches at the top empty.

And here are the variations:

Meat Lovers!
Just start piling on meat in layers.
If you plan to use sausage I suggest starting with a layer of ham or another flat meat and make the bulkier meats for the top.
Here I used Ham, Pastrami and Pepperoni

Meat and Cheese
Start with your layers of meat and top with cheese.
Here I used Kraft Pizza Cheese and Provolone.

Go Nuts
Sauce, Ham, Pastrami, Pepperoni, Capicola, Onions, Peppers, Mushrooms, Shredded Cheese, and Provolone.

Hopefully you remembered to leave 8 inches empty.
Starting at the full end of the dough roll the dough and other ingredients, like you would a jelly roll. That empty 8 or so inches at the top gives you an extra layer or 2 to keep the meat and cheese on the inside.
Twist the ends and stick them underneath and place the stuffed bread roll on a greased cookie sheet.

I cook my stuffed bread on the bottom rack at 400 degrees until it’s cooked through – usually when it is golden brown. What you have to look out for is the center, if you don’t cook it long enough the bread won’t cook in the middle. Also it’s hard to tell if it’s cooked through to the middle just by cutting it open because of all the cheese. Uncooked dough and melted cheese look a lot alike.

Serve Warm with sauce and large bottle of Tums or your favorite antacid – we find large amounts of Chocolate Milk works best.

After it’s cooked, you can freeze it, reheat it a half dozen times, microwave or oven. It lasts for a few days if stored in the fridge. It’s the perfect party food.

I don’t have a finished picture for you, because in never lasts long enough to get the camera out. However, I got a quick picture of it at Thanksgiving this afternoon, before it vanished.

Elements used to create Featured image Artwork provided by Created by Jill.

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