Cooking Lesson #572: Stuff It! Super Bowl Cheese & Meat-Stuffed Appetizer Bread

…from the Pillsbury Bake-Off Awards

credit: Pillsbury

How you doin’? Well, it’s almost Super Bowl time, again, and once again I am loser. Most of my favorite teams are not going to Arizona. My Rams—losers, Chargers—Losers, Packers—losers, Raiders—losers. As of this writing, I still have one lone horse in the race—the 49er’s. Actually, I find it unbelievable that the Super Bowl winner from last year (Los Angeles Rams) couldn’t even make to the playoff, so they can all go stuff it! Am I bitter? Maybe a little bit.
 
Actually, that’s not a bad idea. I’m going to celebrate my Stuff It attitude with this Pillsbury Bake-Off Winning Recipe for Cheese & Meat-Stuffed Appetizer Bread and serve it at my Super Bowl party. Your sports fans will like it, too!
 
Prep time:  30 minutes
Bake time:  26 to 30 minutes
Total time:  1 hour 10 minutes
Yield:  8 servings
 
Ingredients 
1 can (11 oz) Pillsbury refrigerated French bread
4 ounces Irish white Cheddar cheese, cut into thin slices
4 ounces sliced hard salami, cut into thin slices
4 ounces goat (chèvre) cheese, crumbled
2 tablespoons sliced almonds
1/4 teaspoon coarse sea salt
1 cup stemmed arugula leaves
1 cup fig preserves
1 package (6 oz) dried apricots, halved
 
Directions

1. Preheat an oven to 350° F.
2. Line a rimmed baking pan with cooking parchment paper or lightly spray with cooking spray.
3. Place dough on your work surface. Cut in half crosswise to make 2 (6-inch) loaves. Make lengthwise cut down center of each loaf to within 1/2 inch of bottom.
4.  Carefully pull apart dough and press to make 2 (7x5-inch) rectangles.
5. Top each rectangle with Cheddar cheese, salami and goat cheese, to within 1/2 inch of edges.
6. Bring long sides together over filling; pinch and roll top edge down to seal seam.
7. Pinch and turn ends under loaves to seal.
8. Place loaves in pan. Lightly brush loaves with water. Sprinkle with almonds and sea salt; press lightly to adhere.
9. Bake 26 to 30 minutes or until golden brown.
10. Cool 15 minutes.
11. Meanwhile, on serving board or large platter, arrange arugula.
12. Spoon preserves into small bowl; place on board.
13. Cut filled loaves into 1-inch slices; arrange over arugula.
14. Place apricots around bread slices on board.

ChefSecret:  I dress my serving platter with green and black olives, carrot and celery sticks, grapes and whatever else dresses up my presentation.

Quip of the Day: “What did the pencil sharpener say to the pencil? Stop going in circles and get to the point!"
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross.

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