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Stuffed Bread Appetizers Recipe

Stuffed Bread Appetizers Recipe

You may want to double the recipe for this hearty cold appetizer because I've found that folks just can't seem to stop eating it! —Tracy Westrom, Lansdale, Pennsylvania
TOTAL TIME: Prep: 20 min. + chilling YIELD:12 servings


  • 11 ounces cream cheese, softened
  • 1 cup chopped celery
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/2 cup chopped sweet red pepper
  • 1/2 cup chopped water chestnuts
  • 1 teaspoon garlic salt
  • 1 loaf (1 pound) French bread, halved lengthwise
  • 2 tablespoons mayonnaise
  • Dried parsley flakes
  • 4 dill pickle spears
  • 4 slices deli ham


  • 1. Combine first six ingredients. Hollow out top and bottom of bread, leaving a 1/2-in. shell (discard removed bread or save for another use). Spread thin layer of mayonnaise over bread; sprinkle with parsley.
  • 2. Fill each half with cheese mixture. Wrap pickle spears in ham; place lengthwise over cheese mixture on bottom half of loaf. Replace top; press to seal. Wrap in foil; refrigerate overnight. Just before serving, cut into 1-in. slices. Yield: about 2 dozen.

Reviews for Stuffed Bread Appetizers

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Reviewed Mar. 26, 2016

"Loved this recipe. I used a soft french bread, cut it the same way. I used chipped ham from our deli and just laid hamburger drained dill pickle chips on top before I closed it up. I didn't use the water chestnuts, as I didn't have any. Didn't take long for us to scarf this one up!!! You could really add anything you like."

Reviewed Jul. 13, 2015

"I added banana peppers and it was well enjoyed by the family!"

Reviewed Mar. 27, 2015

"I made this and liked the idea of a do ahead. I did make a few changes. used 2 packages of onion chive cream cheese spread, black olices, scallions"

Reviewed Feb. 3, 2015

"It is a good recipe with modifications and would be great for a party. The extra 3 oz. besides the 8 oz. of cream cheese seemed to be too much. Also, needs more veggies - I added extra celery, red onion, pecans and craisins. Did not add water chestnuts however but might next time. Don't use baguette as bread as it's too chewy - bread will tear apart trying to take a bite. Do get soft French bread. Definitely need more ham. I used Claussen pickles, quartered, with ham wrapped around each spear - use 3 slices of deli ham for each spear."

Reviewed Feb. 1, 2015


Reviewed Aug. 16, 2014

"This is a winner. I added some chopped black olives and pimentos and that worked fine. I also left the ham off some of it to offer it to some vegetarian friends."

Reviewed Aug. 18, 2012

"May way 5 stars. We don't any of the raw bell pepper or celery so I added Ortrga, shredded carrots and also pimientos (I know that they are roasted red peppers) 2 8oz. of CC and sharp cheddar. a Good crunchy pickles and good cut of Ham"

Reviewed Mar. 7, 2012

"I made this recipe for a tea party and used a soft baguette. I wrapped it up the night before and put it in the refrigerator and sliced it up right before serving. It was a hit. The ladies loved it. My friend added some shredded carrots to it also and served it at a birthday party for kids and adults and they all loved it. Make sure you use really good crunchy pickles."

Reviewed Apr. 8, 2011

"I was searching for something quick and easy to bring to a "Dish to Pass" banquet. I think I found it....this sounds like the ticket!"

Reviewed Sep. 2, 2009


I think you missed the top line of the directions. It says to fill both halves of the bread with cheese mixture. By pressing both sides together firmly and wrapping in foil or plastic wrap then refrigerating over night, the two halves of of the bread should be pretty well molded together so that slicing in one piece should be easy. DVogt

Reviewed Jun. 22, 2008

"The way I understand this recipe, is to stuff both halves of the bread with the cheese mixture, but put the ham wrapped pickle spears on one half, top with the other (stuffed) half. Wrap and refrigerate overnight. I don't think they would separate after slicing in pieces. This sound like a wonderful appetizer!"

Reviewed May. 3, 2008

"Sounds great, but "Replace top; PRESS TOGETHER TO SEAL...Just before serving...."

is confusing!!! Is ambiguous; do you press the top half right into the hollow of the bottom half, just have the edges of both haves meet, whatever? When you cut thru, will 2 pieces (top & bottom halves) separate for transferring to plate, or will they be melded together following refrigeration?
...Sure would like to know, cause would like to make!
Thanks. Sounds good!"

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