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  • Prep
    10 min
  • Total
    30 min
  • Servings
    1 loaf

Armstrong Cheese Stuffed Bread

On the lookout for inexpensive and easy appetizer ideas? This recipe takes a loaf of bread, stuffs it with Armstrong Cheddar Cheese and caramelized onions, and serves it while it's still warm. Try it at your next dinner party!

Ingredients

  • 1 sourdough loaf, preferably round
  • ½ cup (125 mL) Kalamata olives, pitted
  • ½ cup (125 mL) green stuffed olives, sliced
  • ½ cup (125 mL) marinated red peppers
  • ½ cup (125 mL) caramelized onions (recipe below)
  • ¾ cup (175 mL) Armstrong Extra Old Cheddar Cheese, thinly sliced

 

Caramelized Onions

  • 2 medium onions, thinly sliced
  • 3 tbsp (45 mL) butter
  • 2 tbsp (30 mL) olive oil
  • salt and pepper

Directions

  1. Preheat oven to 350° F (180° C).
  2. Cross-cut the bread loaf, careful to only cut ¾ of the way through to create a grid pattern approximately 1 inch by 1 inch .
  3. In a bowl, combine olives and marinated red peppers.
  4. Start by stuffing the cooled caramelized onions into the pockets in the bread loaf. Repeat with olive and red pepper mixture.  Repeat by tucking a layer of sliced Armstrong cheese into each pocket.
    Wrap in tin foil and transfer to a lined baking sheet and bake for 20 minutes or until cheese has melted.

 

Option: To make a flat bread version of this recipe, swap the sourdough for pre-packaged pizza dough or puff pastry.

 

Caramelized Onions

  1. On medium heat, combine all ingredients in a medium saucepan and stir regularly. Cook for 45 minutes, or until onions have browned and softened.

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