Potato And Herb Stuffed Bread Recipes

Steps:

• Sift the flour with the salt, and knead into a soft dough by adding the yogurt, butter, and water.
• Cover with a moist cloth and let rise for 1/2 an hour.
• Meanwhile, combine ingredients for the potato filling in a bowl and refrigerate until needed.
• Knead the dough again, and divide into 8 equal parts, rolling them into small balls. Using a rolling pin, roll out each ball into a round disc approximately 3 inches in diameter.
• Place the potato filling in the center of 4 of them, cover with the remaining disks, and roll out into a 4 to 5 inch discs. Brush the breads with soft butter.
• Place the stuffed breads on non-stick or well-seasoned cast iron pan on medium-high heat. They can also be cooked on a charcoal grill or pancake griddle. Cook till both sides are golden brown, approximately 2 to 3 minutes per side.

Steps:

• Heat oven to 400ºF.
• Cook potatoes, bacon and onions in large nonstick skillet on medium-high heat 15 to 18 min. or until potatoes are tender and bacon is crisp, stirring occasionally. Remove from heat; stir in cream cheese.
• Unroll pizza dough onto cutting board; press into 15x11-inch rectangle. Top with potato mixture, leaving 1/4-inch-wide border around all sides. Sprinkle with cheddar. Starting at one long end, roll up dough; press ends and seams together to seal.
• Wrap dough, seam side down, into coil on center of rimmed baking sheet sprayed with cooking spray, tucking end under coil to secure.
• Bake 15 to 18 min. or until top and bottom of bread are golden brown. Cut into wedges to serve.