Spiral Stuffed Bread with Ham and Cheddar

Name: Spiral Stuffed Bread with Ham and Cheddar
Prep time: 35 min
Cook time: 1 h
Total time: 1 h 35 min
Yield: 4
Cuisine: Italian
Ingredients: 1 pound purchased whole wheat pizza dough; Corn meal or flour for dusting; 1 tablespoon olive oil; 3 large lacinato kale leaves (stemmed and sliced thin); 1 medium onion, peeled and sliced thin; 1 large apple, peeled and sliced thin; ¼ teaspoon sugar; 6 ounces Cabot Seriously Sharp Cheddar, grated (about 1¾ cups); 6 ounces sliced honey ham or uncured Canadian bacon; 1 egg, beaten; 1 teaspoon poppy seeds (optional

Servings

4

Prep Time

35 minutes

Cook Time

1 hour

This stuffed bread recipe is not only beautiful, but it’s also a delight to eat, with the delicious flavors of Cabot Seriously Sharp Cheddar cheese, sliced honey ham (or uncured Canadian bacon) and apple perfectly complementing each other. Spiral stuffed bread is a great easy family dinner option and also makes a nice appetizer for a variety of events, from potlucks and tailgating parties to holiday gatherings and other special celebrations. Make it into a lunch for four by simply adding a side salad or a warm bowl of soup! Please feel free to share this recipe with friends and family on Facebook, Twitter, Pinterest or Instagram (tag us @cabotcheese when posting on Instagram).

To make this stuffed bread, lightly dust your pizza dough with cornmeal or flour to prevent sticking.

Roll the dough out to a rectangle, about 15” x 10” (it should fit comfortably on a baking sheet or pizza stone). Note: Roll it out on a Silpat baking mat or parchment paper for nonstick baking and easier cleanup.

Preheat oven to 425°F and let the dough sit while you prepare the remaining ingredients.

Heat the olive oil in a sauté pan over medium-high heat. Add the kale, onions and apple. Sauté the vegetables for 10-15 minutes, or until the onions and apples are golden brown. (Note: Turn down the heat if it starts to brown too quickly.) Add the sugar to the mixture and stir to combine.

Place the honey ham or Canadian bacon slices over the dough, leaving a 1-inch border on all sides. Top the meat with the vegetable-apple mixture and spread it evenly over the meat slices. Sprinkle grated Cabot Seriously Sharp Cheddar cheese evenly over the vegetables.

See detailed instructions for rolling the bread in the recipe directions below. Once rolled,

carefully position the bread on a baking pan so that the seam side is on the underside of the loaf. Cut about 7 shallow gashes into the top of the bread loaf, about 1½ to 2-inches apart, so the steam can escape. Brush the bread loaf with some of the beaten egg and, if desired, sprinkle with poppy seeds.

Bake at 425°F for 15-20 minutes or until the loaf is golden brown. Rest for 20 minutes.

Note: This recipe can be made up to a day ahead and served cold or at room temperature.

Looking for more stuffed bread recipes? Check out this Cheddar Tailgating Bread. Did you know Cabot is a co-operative of farm families who continuously strive to produce the best dairy products around? We’d really appreciate it if you could rate and review this Spiral Stuffed Bread with Ham and Cheddar recipe when you have the chance.

Ingredients

1 pound purchased whole wheat pizza dough
Corn meal or flour for dusting
1 tablespoon olive oil
3 large lacinato kale leaves (stemmed and sliced thin)
1 medium onion, peeled and sliced thin
1 large apple, peeled and sliced thin
¼ teaspoon sugar
6 ounces Cabot Seriously Sharp Cheddar, grated (about 1¾ cups)
6 ounces sliced honey ham or uncured Canadian bacon
1 egg, beaten
1 teaspoon poppy seeds (optional

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Directions

LIGHTLY dust your pizza dough with corn meal or flour to prevent sticking. Roll the dough out to a rectangle, about 15” x 10”. It should fit comfortably on a baking sheet or pizza stone. Note: Roll it out on a Silpat baking mat or parchment paper for nonstick baking and easier cleanup. Preheat the oven to 425°F and let the dough sit while you prepare the remaining ingredients.
HEAT the olive oil in a sauté pan over medium high heat. Add the kale, onions, and apple. Sauté the vegetables for 10-15 minutes, or until the onions and apples are golden brown. Turn down the heat if it starts to brown too quickly. Add the sugar to the mixture and stir to combine.
PLACE the ham or Canadian bacon slices over the dough, leaving a 1-inch border on all sides.Top the meat with the vegetable-apple mixture and spread it evenly over the meat slices. Sprinkle the shredded cheese over the vegetables evenly.
BEGINNING with the long edge closest to you, roll the bread lengthwise, tucking any loose filling inside and using the parchment paper or Silpat to help with even rolling. You will have a 15” bread roll.
CAREFULLY position the bread on a baking pan so that the seam side is on the underside of the loaf. Cut about 7 shallow gashes into the top of the bread loaf, about 1½ to 2-inches apart, so the steam can escape. Brush the bread loaf with some of the beaten egg, and sprinkle with poppy seeds if desired.
BAKE at 425°F for 15-20 minutes or until the loaf is golden brown. Rest for 20 minutes. Alternatively, you can make this up to a day before and serve it cold or at room temperature.