Best Stuffed French Bread Recipes

STUFFED FRENCH BREAD

Steps:

• Cut the top third off the loaf of bread; carefully hollow out top and bottom, leaving a 1-in. shell. (Discard removed bread or save for another use.) Set loaf aside., In a large skillet, cook the sausage, mushrooms, onion and green pepper over medium heat until meat is no longer pink; drain. In a large bowl, beat the cream cheese, Parmesan cheese, garlic powder and oregano. Stir in the sausage mixture., Line the bottom bread shell with mozzarella slices; top with sausage mixture. Replace bread top; wrap in foil. Place on a baking sheet. Bake at 350° for 15-20 minutes or until heated through. Cool for 5 minutes before slicing.

BEEF-STUFFED FRENCH BREAD

Steps:

• Cut off top of bread. Carefully hollow out bottom of loaf, leaving a 1/2-in. shell. Cut removed bread into small cubes; set aside. In a skillet, brown beef; drain. Add soup, green pepper, celery, Worcestershire sauce, salt and pepper. Cook and stir 3-4 minutes. Stir in the reserved bread cubes. Spread into bread shell; top with cheese. Replace bread top. Place on an ungreased baking sheet. Bake at 350° for 6-8 minutes or until cheese is melted.

HELEN'S SAUSAGE STUFFED FRENCH BREAD

Steps:

• Preheat the oven to 350 degrees F.
• Using a serrated knife, trim the upper quarter off the length of the top of each loaf. Hollow out the center of the loaves, leaving a 1/2-inch-thick shell. Set aside.
• Brown the sausage in a large skillet over medium-high heat for about 5 minutes, stirring to break up any clumps. Add the jalapenos, bell peppers, and green onions. Cook, stirring, until the vegetables are soft, 3 to 4 minutes. Add the cream cheese, sour cream, and Cheddar and stir until completely melted, about 2 minutes. Add the Essence and remove from the heat.
• Fill the hollowed-out bread loaves with equal amounts of the sausage-cheese mixture and wrap each loaf in aluminum foil. Place the loaves on a baking sheet and bake for 1 hour. Remove from the oven, unwrap, and sprinkle with parsley.
• Serve warm with chips for dipping, if desired, or cut the bread crosswise into 2-inch slices.
• Combine all ingredients thoroughly.

SUPER STUFFED FRENCH BREAD PIZZA RUSTICA

Steps:

• Preheat oven to 425 degrees F.
• Split bread lengthwise and hollow it out. Cut in half across, making 4 shells for pizzas.
• Heat a skillet over medium high flame and brown sausage in extra-virgin olive oil. Brown and crumble sausage. Add red bell pepper, onion and garlic. Cook 3 to 5 minutes, add spinach. Remove mixture from heat and season with a pinch of salt and black pepper, to your taste.
• Transfer to a bowl. Combine sausage and veggies with ricotta, Parmesan, sopressata and pepperoni. Fill bread shells and top with mounded mozzarella and provolone cheeses. Place in hot oven on cookie sheet and bake until cheese melts and bubbles and bread is super crisp, about 10 to 12 minutes. Top pizzas with oregano and hot pepper flakes. Serve immediately, or snack all night!

CAJUN CRAWFISH-STUFFED FRENCH BREAD

Steps:

• Melt butter in medium saucepan on medium high heat. Add onions, bell pepper, and celery and saute' for 5 minutes.
• Add cayenne pepper, black pepper, paprika, and garlic and stir well. Stir in white wine and seafood stock, bring to a boil and then reduce heat to low.
• Add crawfish tails and salt and mix well. Cover and simmer for 20 minutes. If using shrimp, don't add until the last 5 minutes of the 20.
• Gradually add cream cheese until melted, stirring often and cook for 5 minutes.
• Add green onions and parsley and a little more white wine if mixture is too thick.
• Cut bread in half and scoop out center portion of French bread loaf. Fill bottom portion with crawfish mixture. Place top half on top, brush with melted butter and bake in a 350 degree oven for 15 minutes.

FRENCH BREAD STUFFED WITH BEEF

Steps:

• In a large skillet, cook the beef and onion over medium heat until meat is no longer pink; drain. Add the potato, soup, mushrooms, parsley, garlic powder, pepper and hot pepper sauce; cover and simmer for 10 minutes., Meanwhile, cut the loaf of bread in half lengthwise. Hollow out bottom of loaf, leaving a 3/4-in. shell; set aside. Place the removed bread in a blender; cover and process until crumbled. Add 1 cup of crumbs to beef mixture (save remaining crumbs for another use). Stir in cheese. , Spoon beef mixture into bread shell; replace bread top. Wrap in heavy-duty foil; place on a baking sheet. Bake at 350° for 20 minutes. Let stand for 5 minutes before slicing.

HAMBURGER STUFFED FRENCH BREAD

Steps:

• Cut loaf of bread in half, lenghtwise and hollow it out, (save the crumbs).
• Brown hamburger and drain.
• Mix all ingredients except cheese slices in a LARGE frying pan.
• Simmer for 5 minutes.
• Stir in bread crumbs and fill shell with mixture.
• Cut cheese slices in half to make triangles and put on top.
• Bake for 5-8 minutes at 350 degrees to melt cheese.

GRILLED STUFFED FRENCH BREAD

Steps:

• Heat coals or gas grill for direct heat. Spray 18-inch piece of heavy-duty foil with cooking spray.
• Cut bread loaf diagonally into 12 slices to within 1/2 inch of bottom of loaf. Spread pesto on both sides of slices. Sprinkle slices with cheese. Securely wrap loaf in foil.
• Grill bread uncovered 5 to 6 inches from medium heat about 10 minutes, turning once, until hot.

"CHEESEBURGER-STUFFED" FRENCH BREAD

Steps:

• Cook hamburger and onion, drain grease.
• Add soup and spices, simmer 5-10 minutes.
• Meanwhile, slice top third off bread, hollow out bottom half of loaf, leaving a 3/4-inch shell, save bread chunks, or feed to the birds!
• Spread top slice of bread (cut side), with butter.
• Place hollowed out bread on cookie sheet and broil till lightly browned.
• Take out of oven and fill with meat mixture, top with cheese slices.
• Place buttered top next to it, put back in oven at 350º; bake till heated through and top is toasted a little.
• Put the top on, slice into wide slices for sandwiches, about 4-5 inches wide.
• 4-6 servings.

BUFFALO CHICKEN-STUFFED FRENCH BREAD

Steps:

• Preheat oven to 350 degrees F.
• Slice about 2 inches deep through the top of the bread and continue to cut a large rectangle, being careful not to cut through the bottom of the bread. Remove top of bread and hollow out middle to create a rectangular bread bowl. Set aside.
• Whisk together cream cheese, sour cream, mayonnaise, hot sauce, ranch seasoning, salt, chili powder, cumin, paprika, garlic powder and onion powder in a bowl until well combined. Stir in blue cheese, 3/4 cup Cheddar and 3/4 cup mozzarella, followed by chicken.
• Spoon Buffalo chicken dip into prepared French bread and top with remaining Cheddar and mozzarella cheeses. Bake on a baking tray for 35 to 45 minutes or until cheese is melted and golden brown. Let bread sit approximately 10 minutes to set and slightly cool, then slice. Best served warm. Garnish with blue cheese if desired.

SUPER-STUFFED FRENCH BREAD PIZZA RUSTICA

Steps:

• Preheat oven to 425°; defrost spinach in the microwave, 6 minutes on high; wring spinach dry in a clean kitchen towel.
• Split bread lengthwise and hollow it out; cut in half crosswise, making 4 shells for pizzas.
• Heat a skillet over med-high heat; add in olive oil, then the sausage; brown and crumble sausage using a wooden spoon.
• Add in bell pepper, onions, and garlic; cook 3-5 minutes, then add in the spinach.
• Remove pan from heat; season with salt and pepper; transfer mixture to a bowl.
• Mix the sausage mixture with the ricotta, parmesan, sopressata, and pepperoni.
• Fill pizzas with the mixture; top with mounded mozzarella and provolone cheese.
• Place pizzas on a cookie sheet and bake 10-12 minutes until cheese melts and bubbles and bread is super crisp.
• Top pizzas with oregano and hot pepper flakes; serve immediately.

BONNIE'S RANCH CHICKEN STUFFED FRENCH BREAD

Steps:

• 1. Pre-heat oven to 350 degrees.
• 2. Assemble all the ingredients, and grate the cheese. Reserve 1/4 cup for topping.
• 3. Mix the shredded chicken, cheese, mayonnaise, sour cream, parsley, and ranch dressing mix.
• 4. Chop the onion and add to the mixture.
• 5. Spread the mixture evenly onto the bread.
• 6. Bake for 15 minutes. Remove and sprinkle reserved cheese on top, return to oven for an additional 5 minutes.
• 7. Serve immediately. Here is how it looks! Enjoy! Great with soup!

HERB-STUFFED FRENCH BREAD

Steps:

• Preheat the oven to 400 degrees.
• Split the bread lengthwise in half, but do not cut through, leaving it hinged on one side.
• Heat the oil in a saucepan, and add the scallions, parsley, salt and pepper.
• Cook, stirring, until scallions are wilted. Spoon the filling onto half of the bread. Cover with the second side, sandwich fashion.
• Wrap the bread closely in foil, and bake about 10 minutes.

CHEESY STUFFED FRENCH BREAD!

Steps:

• Split the loaf of french bread and hollow (reserve to add to filling.)
• Brown ground beef with dried onion,salt pepper and garlic powder and drain.
• In large mixing bowl combine ground beef, soup, velveeta, sour cream and reserved bread.
• If mixture is too dry add a small amount of water or broth.
• Spoon mixture back into the hollowed out french bread. (I always have mixture left over -- its yummy all by itself!).
• Place top back onto bread, wrap in foil.
• Bake at 325 for about 20-30 mins until sandwich is heated through and top is crusty!

BUFFALO CHICKEN STUFFED FRENCH BREAD

Steps:

• Cook the chicken breasts (I like to boil them) and then shred with two forks.
• Mix cheese, ranch dressing, and chili sauce with the chicken.
• Slice the french bread loaf lengthwise. Do not separate the two halves -- just butterfly it. Scoop out the soft bread filling, and break into little bits with your fingers.
• Add the bread pieces in with the chicken mix, and stir well to get everything coated nicely.
• Spoon all the chicken filling back into the french bread shells. Close the loaf together, and wrap tightly in foil.
• Bake at 350 degrees for about 15 minutes to melt the cheese.
• When cool enough to handle, slice into rounds about 1 or 2 inches thick.

STUFFED FRENCH BREAD BREAKFAST

Steps:

• Preheat oven to 350°F.
• Slice loaf of bread in half lengthwise and hollow out. Place removed chunks in a large bowl.
• Brown sausage, bacon, onion, and bell peppers in a large skillet; drain.
• Mix sausage mixture with bread chunks, milk and cheeses.
• Fill hollowed out loaf halves with sausage and bread mixture.
• Wrap halves in aluminum foil, and bake for 30-45 minutes.
• Slice to serve.

SAUSAGE STUFFED FRENCH BREAD

Steps:

• Heat oven to 350.
• Cut very tops off the loaves. Save tops and hollow out the bread,leaving about 1/2 inch border.
• Brown sausage.
• Add bell pepper, green onions and jalpenos. Cook until softened.
• Add cream cheese and let melt.
• Add sour cream and cheddar, stir over low heat until combined.
• Divide mix between the two bread bowls, replace tops.
• Wrap in foil.
• Bake at 350 for 20 minutes or until bread is crunchy.
• Let rest for 5 minutes before slicing into individual sandwiches.Serve warm.

CRAB AND CHEESE STUFFED FRENCH BREAD

Steps:

• Preheat oven to 350 degrees.
• Place bread on ungreased baking sheet.
• Sprinkle cheese over bread halves.
• Combine remaining ingredients and spoon over cheese.
• Bake about 20 minutes or until cheese is bubbly.
• Cut into serving size pieces.

STUFFED FRENCH BREAD

Steps:

• Preheat oven to 350 degrees.
• Place thawed bread loaf on cookie sheet, that is lined with foil.
• Cut bread loaf into 8 slices that DO NOT penetrate to the bottom.
• Spread butter mixture into sliced bread, you are making 'pockets'.
• Into the 'pockets' add sliced cheese, ham, and place partially cooked bacon on top of each slice.
• Bake 30 to 40 minutes or until bacon becomes crisp.
• Slice into individual sandwiches.

GAIL'S SHRIMP STUFFED FRENCH BREAD

Steps:

• Melt butterin skillet add onions, shrimp and all seasonings. Cook 15 min. Slice 1/3 of the top off the bread. Scoop out inside, leaving 1 1/2 inch shell. Place 1 1/2 cup cheese in bread, pour shrimp mixture over cheese and top wiht remaining cheese. Replace top of bread on loaf. Wrap in foil and bake in 350 degrees until cheese melts. Yields 4-6 servings.