ACTIVE PREP TIME: 15 minutes
COOK TIME: 25-30 minutes
TOTAL TIME START to FINISH: 45 minutes
SERVES: 4-6 depending on appetites
WHY I’LL MAKE IT AGAIN: This is a comfort food perfect for ANY Fall evening! It’s a quick cinch to make on a weeknight too.
NOTES: Don’t over stuff your bread (like I obviously did 😀 )
CHILI STUFFED BREAD
3/4 pound ground beef
1-2 cloves garlic, FINELY minced
2 teaspoons ancho chile pepper
FRESH ground sea salt and black pepper
1 can ROTEL tomatoes ORIGINAL, drained WELL
1 can SHOEPEG corn, drained WELL
1 tablespoon GREEN Tabasco sauce
1 tube Pillsbury PIZZA dough
1 egg, beaten
1/2 cup shredded Jack cheese
1/4 cup shredded cheddar cheese
- Preheat oven to 400°.
- Line 9 1/2 x 5 loaf pan with foil. Leave a couple inches hanging over on ALL sides to use as handles to remove the bread at the end.
- Lightly spray the foil with non-stick cooking spray. Set aside.
- Lightly spray a large skillet with non-stick cooking spray.
- Add ground beef, onions, garlic, ancho chile powder, salt and pepper. Cook until beef is browned and everything is well incorporated.
- Add tomatoes and corn, stirring well.
- Stir in the Tabasco sauce and half of each cheese.
- Cool slightly.
- Unroll dough and form into an 8×14 rectangle.
- Cut a 4 inch section off the short end so you have a 4×8 section and a 10×8 section.
- Fit the large section into the loaf pan, GENTLY stretching the dough into the loaf pan so the dough goes up the sides.
- Add cooled meat filling.
- Top with half of the remaining cheeses.
- Roll reserved dough into an 11 inch long piece.
- Cut crosswise into 14 pieces.
- Arrange cut pieces into an overlapping basket weave pattern over the top of the meat mixture, sealing the edges.
- Brush with the egg.
- Top with remaining cheeses.
- Bake 25 minutes.