Cooking with Angie: Stuffed French Bread

We are cooking with Chef Angie from Angela's Cafe in Denison. Today we are making a stuffed french bread that makes the best appetizer for football games!

Never-to-be-forgotten stuffed French Bread
1 (16 oz.) loaf French bread
1/4 cup plus 2 tablespoons butter
2-8 cloves garlic, crushed (I like 8...use what you like)
2 tablespoons plus 1 teaspoon sesame seeds
2 cups (8 oz) diced Monterrey Jack or mozzarella cheese
1 1/2 cups sour cream
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh parsley
2 teaspoons lemon-pepper seasoning
1 (14 oz.) can artichoke hearts, drained and coarsely chopped
1 cup (4 oz.) shredded Cheddar cheese
Slice bread in half horizontally. Hollow out each half of loaf leaving a 1/4 inch thick shell. Place bread shells on a baking sheet. Set aside. Cut soft bread into 1" pieces and set aside.
Melt butter in a large skillet; add garlic and sesame seeds, stirring well. Add reserved bread cubes; cook over medium heat, stirring constantly, until bread begins to brown and butter has been absorbed. Remove from heat, and set aside.
Combine Jack cheese and sour cream, Parmesan cheese, parsley, and lemon pepper seasoning; stir well. Add reserved bread mixture and artichoke hearts, stirring well. Spoon evenly into bread shells, sprinkle with Cheddar cheese. Bake, uncovered at 350 for 30 minutes or until thoroughly heated. Yield; 10-12 servings

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