COOKS NETWORK TOP 7 FILLED BREADS
CALZONE
INGREDIENTS
6 cans tomato sauce
1 cup half and half
your choice of Italian seasonings
black pepper and sea salt
1 tbs garlic powder or four cloves
(or prepare your normal spaghetti sauce)
2 lbs ground beef and/or turkey
mozzarella cheese or other
2 cans store bought biscuits, any kind
PREPARATION
Heat oven to the biscuit directions. In a big pot add first 5 ingredients to taste; turn to low-med. In a skillet brown meat with a little salt and pepper and Italian seasonings. Cook to your liking; preferably medium to well done. When meat is done drain grease and rinse. Add the meat to your sauce and turn off burner.
Now open the cans of biscuits and roll out to good sized square preferably on a cooking sheet that you will cook them on; add about a tablespoon of meat sauce. Add a small slice of cheese to the middle. Then bring all four sides to the middle; pinching them together. If you’d like at this point, you can add a slice of cheese to the top, for optimal support.
Bake as the directions on the biscuits tell you. Viola! Serve with a salad.
You can also leave out the meat and use mushrooms instead. Sprinkle the top of biscuits with garlic and Italian herbs to make it pretty
NUTRITION INFO
Serving Size: 1 (325 g) Servings Per Recipe: 4
Calories 445.4 Calories from Fat 99 22% Total Fat 11 g 16% Saturated Fat 2.9 g 14% Cholesterol 11.1 mg 3% Sodium 674.1 mg 28% Total Carbohydrate 72.1 g 24% Dietary Fiber 3.4 g 13% Sugars 4.6 g 18% Protein 13.8 g 27%
CUBAN SANDWICH
TRADITIONAL INGREDIENT
3 slices (almost shaved) of boiled ham
3 slices of turkey (optional)
3 slices roast pork hot or cold
3 slices of salami
3 slices of Swiss cheese
3 or 4 slices of pickles
1/3 cut Cuban bread hard crust
Optional Ingredients:
3 slices of tomato
4 slices of green bell pepper
3 slices onion
1/3 cut French or Cuban bread
1 leaf Romaine lettuce
mayonnaise, mustard to taste
PREPARATION
It is important that the sandwich be prepared on Cuban bread, French or Italian bread - any artisan style bread with a hard crust.
All cold cuts should be sliced very thinly; almost shaved. Slice the bread in an open faced fashion and spread lightly with mustard first, then with mayonnaise. Remember this is not entirely traditional, but still good.
Add the ham (roast pork), turkey and salami. Next add a layer of tomato, pepper, onion and lettuce. Top the sandwich and press.
Press the sandwich on a hot skillet with a weight on top. A suitable weight would be a heavy (clean) cast iron skillet that has been heated until sizzling.
Or better yet, use a sandwich press or panini grill if one is available.
Cuban Sandwiches and their variations are sold in almost every Deli or Restaurant in Tampa, Florida.
Cuban sandwiches are good cold and for picnics or take-alongs, too.
NUTRITION INFORMATION
Serving Size: 1 (94 g) Servings Per Recipe: 6
Calories 211.8 Calories from Fat 123 58% Total Fat 13.7 g 21% Saturated Fat 6.2 g 31% Cholesterol 64.9 mg 21% Sodium 556.6 mg 23% Total Carbohydrate 1.4 g 0% Dietary Fiber 0 g 0% Sugars 0.5 g 2% Protein 19.8 g 39%
MUFFULETTA SANDWICH
INGREDIENTS
1 cup warm water
1 tbsp active dry yeast
1 tbsp sugar
2 cups all purpose flour
1 cup bread flour
1 1/2 tsp salt
2 tbsp lard
Sesame seeds
Olive oil
1 egg
2tbsp cold water
3 different kinds of sliced cheeses, preferably Italian
3 different kinds of cold cuts, preferably Italian
PREPARATION
Put the yeast and sugar in the water until in starts to foam or bubble. In the meantime, sift the flours together with the salt and then cut in the lard with a pastry cutter, two knives or your fingers.
Pour the yeast mixture into a Kitchenaid and, on low, gradually add the flour until the ingredients are well blended. Increase the speed to knead and have a glass of iced tea.
When the the dough is smooth and elastic, form into a ball, put into a oiled bowl, turning once to coat with oil. Cover with a towel and put into a warm place to rise for 1 1/2 hours.
Punch the dough down, form into a flat round about 9 inches across, place on a lightly oiled baking sheet or pizza pan. Sprinkle with the sesame seeds, cover with a towel and allow to rise for another hour.
Beat the egg and water together and brush the top of the bread with this wash.
Bake at 425 F for 10 minutes, decrease to 375 F and continue to bake for 20-25 minutes until the bread browns and sounds hollow when tapped.
Cut the bread in half lengthwise, brush both cut sides with olive oil, layer cheese and meats alternately on the bottom half, then top with the olive salad. Put the top on and press down. Cut into wedges and serve.
NUTRITION INFORMATION
Serving Size: 1 (176 g) Servings Per Recipe: 4
Calories 1335.5 Calories from Fat 1124 84% Total Fat 124.9 g 192% Saturated Fat 29.1 g 145% Cholesterol 105.3 mg 35% Sodium 3046.9 mg 126% Total Carbohydrate 23.8 g 7% Dietary Fiber 3.7 g 14% Sugars 9.1 g 36% Protein 33.6 g 67%
COOK'S NETWORK SANDWICH
INGREDIENTS
As with any sandwich, the fillings are up to you—the only thing you can't switch out is the round loaf of crusty bread. We've listed the ingredients we used below:
1 large, crusty, round loaf of bread
olive oil and/or pesto
Salami
Cheese
Turkey
Tomatoes
Lettuce
Pickles
Basil
PREPARATION
Slice off the top of your loaf of bread and set it aside for later. Then, hollow out the soft bread filling, leaving just the crust to form a shell. Make sure not to hollow out too much, as this will make the walls thin and the bread soggy. For us, we like to leave about 1 inch of soft filling (as you can see in the picture below).
Brush the inside and top of the bread wall with olive oil. Pesto works well, too. If you want, you can totally skip this step too and go dry.
Layer the loaf with salami, cheese, turkey, tomatoes, lettuce, and marinated artichokes, ending with the basil on top. Make sure to press down on each layer as you do so, to ensure a well-filled loaf. Just be careful about how much you stuff into your bread, as you don't want the fillings to go above your bread.
Once all of your ingredients are tightly packed into your bread bowl, add the top to your bread and wrap your sandwich in plastic wrap or aluminum foil to keep the sandwich together (and preserve it while you make your way to your picnic destination).
Once you've reached your destination, simply unwrap and cut your loaf with a sharp knife into slices, like cake. Get ready to fend off jealous stares from your fellow picnic-mates (or, if you're feeling generous, give them a slice
NUTRITION INFORMATION
Serving Size: 1 (287 g) Servings Per Recipe: 1
Calories 298.4 Calories from Fat 81 27% Total Fat 9 g 13% Saturated Fat 2.4 g 11% Cholesterol 29.6 mg 9% Sodium 589.6 mg 24% Total Carbohydrate 37.4 g 12% Dietary Fiber 2.6 g 10% Sugars 10.7 g 42% Protein 17.2 g 34%
SICILIAN PANINI
INGREDIENTS
1/2 lb. mortadella
1/2 lb. hot capicola
1/4 lb. prosciutto
1/2 lb. provolone
pickle slices (sweet or sour)
hot pepper relish
extra virgin olive oil
4 grinder style sub rolls
PREPARATION
Set panini press to "Sear" (High). Cut grinder rolls in half lengthwise. Brush outside, top and bottom with olive oil. Spread inside, top and bottom with hot pepper relish On bottom roll. Line with 3 pieces Mortadella, then top with 3 pieces of hot capicola.
Top that with 2 pieces of prosciutto. Place pickles over the meats.
Fold 2 pieces Provolone in half and cover pickles.
Place on panini press and close for about 2-3 minutes until lightly browned and grilled lines appear
NUTRITION INFORMATION
Serving Size: 1 (290 g) Servings Per Recipe: 4
Calories 599.4 Calories from Fat 284 47% Total Fat 31.6 g 48% Saturated Fat 15.9 g 79% Cholesterol 58.7 mg 19% Sodium 1313.4 mg 54% Total Carbohydrate 49.7 g 16% Dietary Fiber 8.7 g 34% Sugars 1.9 g 7% Protein 31.8 g 63%
PIZZA RUSTICA
INGREDIENTS
Crust
3 cups all-purpose flour, plus more for dusting
3/4 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons unsalted butter, cut into cubes, chilled
2 large eggs
1/2 cup ice water
Filling
8 ounces sweet Italian sausage, casings removed, meat crumbled
1½ pounds ricotta
3 large eggs
8 ounces packaged mozzarella, cut into 1/2-inch dice
8 ounces Genoa salami, cut into 1/2-inch dice
8 ounces pepperoni, cut into 1/2-inch dice
4 ounces smoked ham, cut into 1/2-inch dice
2 ounces prosciutto, cut into 1/4–inch dice
2 tablespoons grated Parmesan
2 tablespoons parsley, chopped
1 large egg yolk mixed with 1 tablespoon water
Crust
3 cups all-purpose flour, plus more for dusting
3/4 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons unsalted butter, cut into cubes, chilled
2 large eggs
1/2 cup ice water
Filling
8 ounces sweet Italian sausage, casings removed, meat crumbled
1½ pounds ricotta
3 large eggs
8 ounces packaged mozzarella, cut into 1/2-inch dice
8 ounces Genoa salami, cut into 1/2-inch dice
8 ounces pepperoni, cut into 1/2-inch dice
4 ounces smoked ham, cut into 1/2-inch dice
2 ounces prosciutto, cut into 1/4–inch dice
2 tablespoons grated Parmesan
2 tablespoons parsley, chopped
1 large egg yolk mixed with 1 tablespoon water
PREPARATION
For the Crust:
1. In a food processor, combine the flour, baking powder and salt. Add the butter and pulse until the mixture resembles coarse meal. Add the eggs and water and pulse until evenly moistened and just coming together. Turn the dough out onto a board and knead several times. Divide the dough into 2 pieces (one is 1/3 and the other is 2/3). Wrap and let sit at room temperature for 15 minutes.
2. Preheat the oven to 375° and butter and flour a 9-inch spring form pan. Roll the larger piece of dough on a floured surface, to a 15-inch round. Ease it into the pan without tearing and tuck it into the corners. Refrigerate while you make the filling.
For the Filling:
3. Meanwhile, cook the sweet Italian sausage in a medium skillet over moderately high heat, breaking it into small lumps, until lightly browned, about 8 minutes. Drain and transfer to a large bowl. Add the ricotta, the 3 eggs, mozzarella, salami, pepperoni, ham, prosciutto, Parmesan and parsley and stir to combine.
4. Scrape the mixture into the crust and spread to an even layer. Brush the edges of the crust with some of the egg yolk mixture.
5. On a floured surface, roll the remaining, smaller piece of dough to a 10-inch round. Place on top of the filling, pressing the pastry edges together. Trim the edges to 1/2-inch and tuck the overhang underneath. Crimp with a fork and brush the surface with the egg yolk mixture. Cut a small steam vent.
6. Bake on the bottom rack until golden and the filling is bubbling, about 75 minutes.
7. Loosely cover with foil halfway through to prevent over browning. Transfer to a rack to cool, then refrigerate for at least 3 hours. Remove the ring and slide the pizza rustica onto a cutting board or platter.
8. Cut into wedges and serve
NUTRITION INFORMATION
Serving Size: 1 (234 g) Servings Per Recipe: 8
Calories 615.1 Calories from Fat 391 64% Total Fat 43.5 g 66% Saturated Fat 18.2 g 91% Cholesterol 246.7 mg 82% Sodium 1133 mg 47% Total Carbohydrate 25.2 g 8% Dietary Fiber 1.9 g 7% Sugars 0.9 g 3% Protein 29.9 g 59%
BBQ CHICKEN STUFFED BREAD
INGREDIENTS
3 cups shredded chicken ,I use rotisserie chicken
1 1/2 cups shredded mozzarella cheese ,divided
1/4 of a red onion ,chopped
1/4 cup chopped fresh cilantro
3/4 cup barbecue sauce ,divided
1 baguette crusty bread
PREPARATION
To a large mixing bowl, add chicken, 1 1/4 cups mozzarella cheese, onion, cilantro, and 1/2 cup of barbecue sauce. Stir well to combine. Add a tiny bit more barbecue sauce if the mixture seems too dry.
Cut the top edge of the bread loaf off and hollow out 1 1/2 inches deep to create a well for the filling. Spoon the BBQ chicken mixture into the loaf. Sprinkle with the remaining 1/4 cup mozzarella cheese. Drizzle with remaining BBQ sauce.
Place on a baking tray and bake at 325 F degrees for about 20 minutes or until warmed through.
NUTRITION INFORMATION
Serving Size: 1 (186 g) Servings Per Recipe: 10
Calories 370.8 Calories from Fat 173 47% Total Fat 19.3 g 29% Saturated Fat 3.8 g 18% Cholesterol 43.6 mg 14% Sodium 907.7 mg 37% Total Carbohydrate 30 g 10% Dietary Fiber 3 g 12% Sugars 3.9 g 15% Protein 17.1 g 34%
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