Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

December 2018

Healthy Recipes

Chili Recipes

Red Chili Biscuits

Red Chili Biscuits Recipe
1 recipe dry baking mi 1 tablespoon chili powder 1 teaspoon red pepper 1/2 teaspoon dried red ...

read more

Cheddar and Vegetable Stuffed Grill Bread Recipe

Cheddar and Vegetable Stuffed Grill Bread recipe and other healthy recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Cheddar and Vegetable Stuffed Grill Bread recipe  PDF



1 tablespoon active dry yeast (1 package)
1 1/2 cups warm water
1 1/2 cups whole wheat flour
1 tablespoon ground cumin
1 tablespoon ground coriander
2 teaspoons salt
2 tablespoons light sesame or peanut oil
2 1/2 cups unbleached white flour (2 1/2 to 3)
2 cups chopped grilled vegetables
4 ounces sharp cheddar shredded
Cooking spray
Use leftover grilled vegetables or grill some fresh ones while the dough rises. Try onion, zucchini, potato, bellpepper, or eggplant, to name a few.
1. In a large bowl, dissolve yeast in water and let stand until it bubbles, about 10 minutes. Slowly stir in whole wheat flour, cumin, and coriander. Mi well, cover, and set aside to rise in a warm place for about 45 minutes. 2. Stir in salt, oil, and 2 cups of unbleached white flour to form a stiff dough. Turn out onto a lightly floured surface and knead for 10 minutes, adding more flour as necessary to keep from sticking. Shape into a ball, place in a large, lightly sprayed bowl, and turn oiled side up. Cover with plastic wrap and set aside to rise until doubled in size, about 1 hour. 3. Divide dough into si pieces and roll into smooth balls. On a lightly floured surface, roll balls into 7 inch circles (about 1/4 inch thick). Place equal amounts of vegetables and cheese in center of each circle. Pull edges up to center, pinch closed and press to flatten. Cover with a cloth, and let rise for 20 minutes. 4. Preheat grill to medium hot. Gently place calzones on grill, pinched side down, and cook about 5 minutes on each side, until well marked and browned.
I used 1 tablespoon of oil and substituted Healthy Choice brick cheese for the cheddar.
Makes 6 breads.
PER SERVING: 218 CAL (22 from fat), 8g PROT, 5.5g FAT, 33g CARB, 418mg SOD, 10mg CHOL, 3g FIBER

Cheddar and Vegetable Stuffed Grill Bread recipe and other healthy recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
572 people have voted
Last Reviewed on 2018-12-17



Monday, Dec 17 2018 Download & Print Cheddar and Vegetable Stuffed Grill Bread recipe  PDF   Healthy recipes RSS   New

2018 Best Cooking Recipes

New Recipes

Broccoli and Chicken Casserole

New Cooking Recipes

Chicken Gumbo
Chicken Gumbo Recipe


2 Chickens, cut into 8 pieces each, wing tips trimmed 2 t Dried mustard 2 t Sweet paprika 1/4 t Salt 1/4 t Freshly ground pepper 1/8 t Ground allspice pn Cayenne pepper 2 tb Olive oil 4 Celery stalks, cut into 1/2 dice 2 md Onions, coarsely chopped 2 Red bell peppers, cored and cut into 1/2 dice 1 Green bell pepper, cored and cut into 1/2 dice 1 tb Finely chopped garlic 4 c Sliced okra, fresh or frozen 1 cn Plum tomatoes, drained (reserve tomato juices), with tomatoes coarsely chopped 2 tb Tomato paste 1 t Dried thyme 1 Bay leaf 1...

Cooking Magazines: Rost Chicken Recipes » December 2018   Rost Chicken recipes RSS   Thumsb up

Dish Of The Day

Bean Rice Burgers

Bean Rice Burgers Recipe
1 c Cooked brown rice 1 1/2 c Cooked beans pink, kidney, navy, 1/2 c Wheat flour (or white) 1 ...
read more

Category: » Hamburger Recipes

View more dishes

>