I was invited to participate in this campaign with Cabot Creamy, as a member of the Healthy Aperture Blogger Network. I was compensated for my time, but as always, all opinions are my own. Thanks for supporting the brands I love and use!
Spiral stuffed bread is perfect for an easy family dinner, girls’ night in, or for your next tailgate party. This one is full of delicious fall flavors like apples, sharp cheddar cheese, honey ham, and caramelized onions.
pretty totally sure cheese is my favorite food group. Not only is it just perfect on its own, but it also makes anything you add it to taste even better. If I had to make a choice, I would be 100% OK without meat, but take away my dairy — and especially my cheese — and I would be one unhappy girl.
While I love most varieties of cheese, I’m very picky about the quality. I like my cheese the same way as the rest of my foods, minimally processed, without unnecessary additives, and ideally, produced by farmers who care about what they grow and produce. That’s why I buy Cabot cheese.
In addition to their care and quality, Cabot cheeses taste great – especially their cheddars. They use only milk, salt, and cheese-making cultures in their simple cheddar recipe. And apparently I’m not the only one who loves it, because Cabot has won every major award for taste.
Cabot farmers have been producing the milk to make their cheeses for 100 years. Yep, that’s quite a milestone, and to celebrate they’re dressing up their line of cheddars in a brand new package. You can’t miss the friendly red and plaid label.
This Spiral Stuffed Bread recipe features Cabot’s Seriously Sharp Cheddar and it is SO totally, completely perfect for whatever you have going on this fall.
Cabot cheddar packs a serious punch of flavor which really complements sweet honey ham, caramelized onions, and sauteed apples. And, because it’s always a good idea to sneak in some extra veggies, there might also be some sauteed kale in the mix.
Stuffed bread is one of those easy recipes that you can whip up for family dinner, but when it’s full of these delicious flavors, it will be the hit of the party for your next girls’ night in. And talk about the perfect tailgate food… Make it the night before, pack it up and enjoy. You can eat this warm or cold.#ad Spiral Stuffed Bread made with Seriously Sharp #CabotCheese is a real winner for a family dinner or your next tailgate party. @CabotCheese @HealthyAperture #cheeselover #realdairy Click To Tweet
I might have also had leftovers for breakfast 🙂
Apple Cheddar Spiral Stuffed Bread
- 1 pound whole wheat pizza dough
- 1 tablespoon olive oil
- 2 cups Dinosaur (Lacinato) kale leaves stemmed, sliced thin, lightly packed into measuring cup
- 1 medium onion sliced thin
- 1 large apple peeled, sliced thin
- 1/2 teaspoon sugar
- 1/8 teaspoon pepper
- 6 ounces Cabot Seriously Sharp Cheddar Cheese grated
- 6 ounces sliced, uncured Canadian bacon or sliced honey ham
- 1 egg beaten
- optional: sea salt, poppy seeds to sprinkle on top
- Preheat the oven to 425 degrees, and line a baking sheet with parchment paper.
- Stretch out the pizza dough to about 15" x 10" onto the baking sheet (wide enough so that the longest side fits the length of the baking sheet.
- Heat the olive oil in a saute pan over medium-high heat, and add the kale, onion, and apples. Saute until the onion starts to turn golden and the apples are soft – about 15 minutes. Season with the sugar and pepper.
- Spread the shredded Cabot cheddar cheese over the dough, leaving about a 1-inch border all around.
- Top the cheese with the Canadian bacon slices.
- Spread the kale – apple mixture evenly over the Canadian bacon.
- Starting at the bottom of one of the wide edges, carefully roll the bread up, tucking the filling inside as you roll.
- Seal the edge with your fingers, and turn the bread so that the sealed edge is underneath (so it won't open up as it bakes).
- Brush with some of the beaten egg, and if desired, sprinkle with a pinch or two of sea salt and some poppy seeds. Make about 5-6 cuts into the top layer of the dough to let the steam escape.
- Bake the bread on the middle rack, for 15-20 minutes, or until it's golden brown.
- Let the bread rest for about 15 minutes before cutting into it.
How sharp do you like your cheddar? I LOVE mine Seriously Sharp!