Most stuffed bread recipes call for using a baguette (or the like) hollowing it out, stuffing it and then baking it. This one is different. It’s a fantastic appetizer or can be a complete meal when added to a soup or salad. It takes about 25 minutes to pull together because we use refrigerated pizza dough instead of making it from scratch. It’s stuffed full of big bold Mediterranean flavors and although vegetarian I don’t think you’ll hear anyone complain they’re missing any meat in this version. It’s fantastic warm, room temperature or even cold and definitely won’t last long.
Mediterranean Stuffed Bread
What you’ll need:
1 13.5 ounce can Pillsbury refrigerated pizza dough
1/2 red onion – minced
2 cloves garlic – minced
1 14.5 ounce can black olives – drained, chopped
1/4 cup sun dried tomatoes – chopped
1/4 cup extra virgin olive oil (plus additional to drizzle top of loaf)
2 tablespoons roughly chopped parsley
What to do:
1. Preheat oven to 425. Line a rimmed baking sheet with a silicon mat or parchment paper. Unroll pizza dough onto baking sheet into a rectangle. Set aside.
2. In a small bowl add: onion, garlic, black olives, sun dried tomatoes, olive oil, parsley. Mix to combine. Season with salt and pepper.
3. Place half of mixture onto one half of the pizza dough. Fold pizza dough over creating a square. Gently press sides to seal.
4. Using a rolling pin carefully flatten dough forming a new rectangle. Place remaining mixture onto half of dough. Fold over and gently press to seal.
5. Fold seams under and create an oval shape. Rub top with olive oil. Bake for approximately 20 minutes until golden.
Read Paula’s Food Blog, bell’alimento!
Read all of Paula’s posts on Family Kitchen