Publisher Photo
Publisher Photo
If you need a hearty appetizer, look no further than this savory stuffed bread. No dipping sauce is required for these cheesy slices.
MAKES:
20 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.
MAKES:
20 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.

Ingredients

  • 1 loaf (1 pound, about 20 inches) unsliced French bread
  • 1 pound bulk Italian sausage
  • 1 cup sliced fresh mushrooms
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 8 slices part-skim mozzarella cheese

Directions

Cut the top third off the loaf of bread; carefully hollow out top and bottom, leaving a 1-in. shell. (Discard removed bread or save for another use.) Set loaf aside.
In a large skillet, cook the sausage, mushrooms, onion and green pepper over medium heat until meat is no longer pink; drain. In a large bowl, beat the cream cheese, Parmesan cheese, garlic powder and oregano. Stir in the sausage mixture.
Line the bottom bread shell with mozzarella slices; top with sausage mixture. Replace bread top; wrap in foil. Place on a baking sheet. Bake at 350° for 15-20 minutes or until heated through. Cool for 5 minutes before slicing. Yield: 20 slices.
Originally published as Stuffed French Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p40

Nutritional Facts

1 each: 226 calories, 14g fat (7g saturated fat), 37mg cholesterol, 468mg sodium, 14g carbohydrate (1g sugars, 1g fiber), 10g protein.

  • 1 loaf (1 pound, about 20 inches) unsliced French bread
  • 1 pound bulk Italian sausage
  • 1 cup sliced fresh mushrooms
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 8 slices part-skim mozzarella cheese
  1. Cut the top third off the loaf of bread; carefully hollow out top and bottom, leaving a 1-in. shell. (Discard removed bread or save for another use.) Set loaf aside.
  2. In a large skillet, cook the sausage, mushrooms, onion and green pepper over medium heat until meat is no longer pink; drain. In a large bowl, beat the cream cheese, Parmesan cheese, garlic powder and oregano. Stir in the sausage mixture.
  3. Line the bottom bread shell with mozzarella slices; top with sausage mixture. Replace bread top; wrap in foil. Place on a baking sheet. Bake at 350° for 15-20 minutes or until heated through. Cool for 5 minutes before slicing. Yield: 20 slices.
Originally published as Stuffed French Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p40

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