Wednesday, January 12, 2011

Vegetable Stuffed Bread

I love making these for an easy lunch.  They're filling, nutritious and great to pack for lunch because they're good at room temperature or heated.  The recipe makes 8.

1 lb. of multigrain or whole wheat pizza dough (You can purchase at the food store already made, I use Whole Foods)
10 button or cremini mushrooms
1 orange pepper
1 cup of steamed broccoli
16 black olives (2 per bread)
1/2 yellow onion
3 garlic cloves
2 cups of shredded mozzarella cheese
1 tsp olive oil, additional drizzle for baking sheet

For the mushrooms, first clean them using a damp paper towel and gently wipe the dirt from the surface, then thinly slice them.  Chop the onion and garlic and add it to a pan with the olive oil.  Heat the pan to medium low and saute for about 2 minutes.  Then add the mushrooms.  You want to cook the liquid out of the mushrooms so the bread does not get soggy later.  Cook the mushrooms for about 10 minutes, until they have reduced in size.  While they are cooking, chop the orange pepper in about 1/4 inch squares.  Add them to the pan once the mushrooms have reduced.  Cook for an additional 15 to 20 minutes, then add the steamed broccoli.  Cook the mixture together for another 5 minutes.

To begin assembling the stuffed breads, divide the dough into 8 equal pieces, shred the mozzarella cheese and slice the olives.  Preheat the oven to 350.  Stretch a piece of dough into a thin layer, it doesn't have to be a defined shape.  Add a sprinkle of cheese, 1/8 of the veggie mixture, sliced olives and another thin layer of cheese on top, covering only half of the dough.  Then fold the empty side over and crimp the edges together using a fork.  With a knife, slice an inch long opening on the top to allow steam to escape.  Then place it on a baking sheet that has been lightly drizzled and brushed with olive oil so the breads do not stick.  Repeat these steps to make the rest of the breads. If there is extra cheese at the end, I sprinkle it over the top of the breads to get browned and add extra flavor. Then cook them in the oven for about 25 minutes, the tops should be golden brown.

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