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One day however, during a week when I was trying to put off going to the grocery store as long as possible the ham and cheese filling was replaced with the pepperoni, seasoned hamburger and cheese that we had on hand.
The new combination was a big hit and soon I was making half the batch with ham and cheese and half with peperoni and seasoned hamburger.
A lazy afternoon arrived and I just didn’t feel like rolling out 20 pizza pockets (we have 2 bread machines a normal batch makes 10) and a idea was born out of pure laziness. I decided to swap the “pocket” for “bread”.
I made 2 long loaves out of each batch of dough and filled them with the toppings. My family loved them. 2 long loaves feeds all five of us for dinner when served with a veggie platter or fresh fruit.
I generally get both bread machines going at once so I can make up 2 batches and freeze one for a quick meal later in the month. If your family is not as big as mine (I basically feed 5 adults now) you might even have leftovers to freeze if you only have one bread machine.
Here are a few tips for making bread machine stuffed pizza bread
Place all ingredients in your bread machine and then set to “dough” setting. When it is done then divide the dough into two even sized balls, and set aside while you get all your ingredients for the stuffing out.
Roll the dough out into a pocket that is longer than it is wide. When mine are rolled out they are about the size of a regular cookie sheet, so that when folded shut you could fit the 2 pockets side by side on one cookie sheet (although I cook mine on 2 sheets because I have the oven room).
Next go ahead and stuff the stuffed pizza bread with what ever topping you want. Pictured here is a mix of pizza sauce, pepperoni, seasoned hamburger, mozzarella, cheddar, and parmesan which is a family favorite, but you can mix it up however you want it. Stuff pizza bread night is a great night to use up those little bits of this and that leftover in the fridge and freezer.
Here is a tip before you fold over your pocket wet all the edges with a bit of water using either your finger or a pastry brush. This will help seal the dough better decreasing the chances of the toppings oozing out of the bread pocket.
Another tip for ensuring a tight seal on the stuffed pizza bread, is to use the back side of a fork to pinch the dough together.
Once your pocket loaf is made, place it in oven that has been preheated to 350 degrees until golden brown which takes about 15 to 18 minutes. Cool for 5 and then slice and serve.
- 3 cups flour
- 4 Tablespoons dry milk
- 3½ Tablespoons sugar
- 1 teaspoon salt
- 2 Tablespoons yeast
- 1 cup warm water
- Place the above ingredients in bread machine and run it on dough cycle
- divide the dough into 2 even sized balls
- roll dough out until it is about ¼ of an inch thick and is longer than it is wide
- place your ingredients of your choosing (mine were pepperoni, seasoned hamburger, mozzarella cheese, cheddar cheese, pizza sauce and parmesan cheese) on one half of the long piece of dough making sure to leave about ¼ of an inch all around the edges without toppings
- using either a finger or a pastry brush wet down the edges of the rolled dough and then fold one half over the half with toppings and seal by pressing down a back side of a flat fork into the dough.
- Place the now long pizza bread pocket on a lightly greased cookie sheet
- put in an oven that has been preheated to 350
- cook for 15 to 18 minutes until the bread is slightly golden in color
- let it cool 5 minutes before slicing.
- (freezer friendly can freeze when fully cooled if you wish)
Been a while since you got that bread machine out of the back of the cupboard? Take a peek at my Bread Machine Recipes and Tips page and put that bread machine to work for your family.
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