Cheese and Chili Filled Bread

Healthy Units: 2 per serving
Yield: 1 loaf, 16 servings (serving size= 2 [1/2 inch] slices or 1 [1-inch] slice.)
Source: The Complete Cooking Light Cookbook, p. 91


2 3/4 c. bread flour, divided
1 tsp. sugar
1 tsp. salt
1 package dry yeast (about 2 1/4 tsp)
1 c. very warm water (120-130 degrees)
1 T. extra virgin olive oil
cooking spray
1/4 c. minced fresh parsley
1/4 c. (1 oz) grated sharp cheddar cheese
1/4 c. (1 oz) grated fresh parmesan cheese
3 T. minced jalapeno pepper
3 T. minced green onions
1 T. extra virgin olive oil (I used 2 tsp)
1/8 tsp. black pepper
4 garlic cloves, minced
1 large egg white, lightly beaten
2 tsp. water


  1. Lightly spoon flour into dry measuring cups; level with a knife. Combine 1 c. flour, sugar, salt, and yeast in a large bowl.
  2. Add 1 c. very warm water and 1 T. oil; stir until well blended.
  3. Add 1 1/2 c. flour; stir until a soft dough forms. (I mixed and kneaded this with the dough hook of my Kitchenaid mixer.)
  4. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 min); add enough of remaining flour, 1 T. at a time to prevent dough from sticking to hands (dough will feel tacky.) (Mine required less than 1 additional T.)
  5. Place dough in a large bowl coated with cooking spray, turning to coat top.
  6. Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in size. (Press two fingers in dough. If indentation remains, the dough has risen enough.)
  7. Punch dough down, and roll into a 15 x 10 inch rectangle on a lightly floured surface.
  8. Combine parsley and next 7 ingredients in a bowl. Spread parsley mixture evenly over dough, leaving a 1/2 inch border.
  9. Roll up rectangle tightly, starting at long side, pressing firmly to eliminate air pockets; pinch seam and ends to seal.
  10. Place roll, seam side down, on a large baking sheet, coated with cooking spray (I used parchment paper on the sheet instead).
  11. Using a very sharp knife, make a few 1/4 inch deep diagonal cuts across top of loaf. Cover and let rise 35 minutes or until doubled in size.
  12. Combine egg white and 2 tsp. water and gently brush over dough.
  13. Preheat oven to 375. Bake at 375 for 25-30 minutes or until loaf is golden and sounds hollow when tapped. Cool on a wire rack.


Calories=108; Fat=3.1g; Protein=3.9g; Carb=16.1g; Fiber=.8g; Chol=3mg; Iron=1.1mg; Sodium=183mg; Calcium=35mg

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