Stuffed Wheat Bread Recipe
Ingredients
| 12 oz. ground raw chicken breast or ground raw chicken | ||
| Fennel | 1/3 Cup (16 tbs), chopped | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| 1 Tbsp. olive oil or cooking oil | ||
| 1 8-oz. tub cream cheese with chive and onion | ||
| 1/2 of a 10-oz. pkg. frozen chopped spinach, thawed and drained | ||
| 1/3 cup purchased pesto | ||
| 1/4 cup fine dry bread crumbs | ||
| 1 16-oz. loaf frozen whole wheat bread dough, thawed | ||
| Butter margarine | 2 Teaspoon, melted | |
Directions
1. For filling, in a large skillet cook chicken, fennel, and onion in hot oil till chicken is browned and vegetables are tender. Remove from heat; stir in cream cheese, spinach, pesto, and bread crumbs.
2. On a lightly floured surface, roll dough into a 12 x 9-inch rectangle; transfer to a greased baking sheet. Spread filling lengthwise in a 3-inch-wide strip down center of rectangle to within 1 inch of ends. Along both sides make 3-inch cuts from edges toward center at 1-inch intervals. Moisten end of each cut strip with water. Starting on an end, alternately fold opposite strips of dough at an angle across filling, sealing ends in center. Cover; let rise in a warm place till nearly double (about 30 minutes).
3. Bake in a 350° oven about 25 minutes or till golden brown. Brush top with melted margarine. Cool slightly before cutting.
2. On a lightly floured surface, roll dough into a 12 x 9-inch rectangle; transfer to a greased baking sheet. Spread filling lengthwise in a 3-inch-wide strip down center of rectangle to within 1 inch of ends. Along both sides make 3-inch cuts from edges toward center at 1-inch intervals. Moisten end of each cut strip with water. Starting on an end, alternately fold opposite strips of dough at an angle across filling, sealing ends in center. Cover; let rise in a warm place till nearly double (about 30 minutes).
3. Bake in a 350° oven about 25 minutes or till golden brown. Brush top with melted margarine. Cool slightly before cutting.
Chef
