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Pesto Chicken-stuffed Garlic Bread

by Julie Klink

Inspired by facebook.com

Ingredients

for 6 servings

  • 13.8 oz
    pizza dough, 2 packages (390 g)
  • ½ cup
    pesto (115 g)
  • 2 cups
    shredded mozzarella cheese (200 g)
  • 1 ½ cups
    chicken, cooked and shredded (185 g)
  • ½ cup
    butter, melted (115 g)
  • 1 tablespoon
    garlic powder
  • 1 tablespoon
    onion powder
  • 1 teaspoon
    pepper
  • 3 tablespoons
    fresh parsley, chopped
  • 1 cup
    grated parmesan cheese (110 g)

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Preparation

  1. Preheat oven to 375˚F (190˚C).
  2. Form a rope with one package of pizza dough about 12 inches (30 cm) long, then press flat.
  3. Spread half of the pesto evenly on flattened dough, then sprinkle half of the mozzarella on top of the pesto. Place half of the chicken on top of the mozzarella.
  4. Pinch the dough closed, and squeeze together, making sure the ingredients are not coming out.
  5. Fold the stuffed dough rope into a zigzag shape. Repeat with second package of dough. Transfer one stuffed dough to a greased loaf pan.
  6. Mix together melted butter, garlic powder, onion powder, pepper, and parsley. Spoon half of the garlic butter over first layer of stuffed dough.
  7. Place second stuffed dough on top. Spoon the rest the garlic butter over the top . Sprinkle parmesan cheese over the top of the loaf.
  8. Bake for 30 minutes. Cover the loaf pan with foil, then bake for an additional 30 minutes.
  9. Remove from loaf pan and let cool.
  10. Top with parsley (optional), slice and serve.
  11. Enjoy!
 

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