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Bread Round Stuffed With Baked Cheese Recipe
|White bread loaf||1 Pound (Firm Textured , About 6 Inches In Diameter, Round Loaf)|
|Shredded part skim mozzarella cheese||1 Cup (16 tbs) (Coarsely Shredded)|
|Part skim ricotta cheese||3⁄4 Cup (12 tbs)|
|Sweet green pepper||1 Small, cored, seeded, and finely chopped|
|Sweet red pepper||1 Small, cored, seeded, and finely chopped|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Ground cumin||1 Teaspoon|
|Garlic powder||1⁄2 Teaspoon|
|White pepper||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 1786 Calories from Fat 444
% Daily Value*
Total Fat 46 g70.6%
Saturated Fat 27.9 g139.6%
Trans Fat 0 g
Cholesterol 169.2 mg
Sodium 4025.7 mg167.7%
Total Carbohydrates 226 g75.4%
Dietary Fiber 13.9 g55.5%
Sugars 13.6 g
Protein 92 g184.2%
Vitamin A 188% Vitamin C 539.2%
Calcium 192.9% Iron 22.2%
*Based on a 2000 Calorie diet
Slice 1 inch off the top of the bread and set it aside.
Scoop out the center of the bread, leaving a 1/2 inch shell; set aside.
Cut the scooped-out bread into 1 1/2 inch cubes and set aside.
Combine the mozzarella and ricotta cheeses, green and red peppers, Parmesan, cumin, garlic powder, salt, and white pepper in a medium-size bowl.
Spoon the mixture into the bread shell and replace the top.
Wrap the loaf snugly in foil, then place on an ungreased baking sheet and bake on the middle oven rack for 1 hour.
Meanwhile, spread the bread cubes on an ungreased baking sheet, place on the lower rack, and bake, uncovered, until crisp and golden about 10 minutes.
Carefully remove the foil, lift off the top, and stir the cheese filling until creamy.
Replace the top, slightly askew, and center the stuffed bread on a large round serving platter.
Surround with the bread cubes.