Fresh Stuffed Bread

Each evening in the summer brings a new group of people to your home. I love having snacks , that are fancy and simple. Stuffed breads are on of my favorite quick snacks.

They can be cheap or get a little pricey. That is up to you. I am going to give you three of my favorites and you choose your favorites. The best part of this is a day old loaf is best for this. That means pinching pennies already! Lets have a Grilled Vegetable Cheese, Italian Trio Cheese, and Cheddar and Bacon. The possibilities are endless but they all start in the same manner.

I always choose a large, round , and crusty loaf. The thicker the crust , tends to lead to a more successful bread. Grilled Vegetable is easy. Choose your favorite summer vegetables, grill with a little bit of Italian dressing to coat and allow to cool. I start by Cross Hatching the Bread, quite simply cutting in one direction slanted and in the opposite to make a large X on the bread. Now, stuff the bread , FULL! Make sure all those veggies are in every slice. Finally , Generously Sprinkle with Good Cheese. I use a mix of Italian classics, Romano , Asiago and Parmesan. Bake in the oven for 10 minutes at 375 degrees.

Italian Trio is a meaty choice. Cross hatch the bread, and dip it in a melted bowl of butter and minced garlic. Let the bread sit for 10 minutes, this will allow it to soak up the goodness. I then stuff it with Salami, Pepperoni and sweet red roasted peppers. I top this one with cheese TOO! Bake in the oven for 10 minutes at 375 degrees.

Cheddar and Bacon is a sure crowd pleaser. I like to do this one with a pretzel type braid bread. Challah works in a pinch. This one is my favorite. I crosshatch the bread and brush it with honey mustard before stuffing it with GOOD Quality Cheddar cheese. You can either use fresh precooked bacon or Bacon bits. I use Candied Bacon, MY SECRET RECIPE, or bacon bits. Bake 10 minutes at 375 degrees.

Toppings are endless, you are only limited by your flavor choices. ANYONE CAN COOK, now you have a crowd pleaser in your recipe book!

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